Method 1
Ingredients
1 large potato
cut into chunks
4 parsnips
peeled and cut into chunks
8 chipolatas
50g butter
2 large red apples
cored and cut into slim wedges
8 spring onions
sliced, white and green parts separated
1 tbsp flour
1 beef or chicken stock cube
200g kale
or Savoy cabbage, finely chopped
5ml milk
step 1
Put the potato and parsnips in a very large pan of water, bring to the boil and simmer for 10 mins or until the veg is tender. Meanwhile, cook the chipolatas in a large frying pan. When brown on all sides, transfer to a plate and add 25g butter to the pan. Add the apples and white part of the spring onions. Fry for 5-10 mins until softened and starting to caramelise.
step 2
Add the kale to the boiling veg for the final few mins, before the potatoes and parsnips are completely soft. When the kale has wilted, drain the veg and leave to steam-dry in the colander. Heat the remaining butter in the same pan – don’t worry about washing it out. Add the green parts of the spring onions and sizzle for a few mins to soften.
step 3
Add the flour and stock cube to the apples and spring onions, stir for 1-2 mins, then add 400ml water, mixing to a smooth gravy. Return the sausages to the pan and bubble in the gravy for a few mins until heated through. Meanwhile, add the veg to the buttery spring onions, along with the milk and plenty of seasoning, and mash until the potato and parsnips are smooth. Serve the colcannon with the chipolatas and the gravy spooned over the top.
Method 2
🧾 Ingredients (Serves 4)
🐖 For the chipolatas & apple gravy:
8–12 chipolatas (good quality pork sausages)
1 tbsp oil (sunflower or light olive oil)
1 onion, thinly sliced
1 garlic clove, minced
1 apple, peeled and grated (e.g. Bramley, Braeburn, or Granny Smith)
1 tbsp plain flour
300ml dry apple cider (or use apple juice for a non-alcoholic version)
200ml chicken or vegetable stock
1 tsp Dijon or wholegrain mustard (optional)
Salt & black pepper, to taste
Few sprigs of thyme (optional)
🥔 For the parsnip colcannon:
400g potatoes, peeled and chopped
300g parsnips, peeled and chopped
½ small Savoy cabbage, finely shredded
2–3 spring onions, finely sliced
50ml milk (or more, as needed)
2 tbsp butter (plus extra for serving)
Salt & pepper, to taste
👩🍳 Instructions
1. Make the colcannon:
Boil potatoes and parsnips in salted water for 15–20 minutes until tender.
Meanwhile, cook the cabbage:
Boil or steam it for 4–5 minutes until tender but bright.
Drain well.
Mash the potatoes & parsnips with butter and milk until smooth.
Stir in the cooked cabbage and raw spring onions.
Season well with salt and pepper. Keep warm.
2. Cook the chipolatas:
In a large frying pan, heat the oil.
Add the chipolatas and cook over medium heat for 10–12 minutes, turning regularly, until browned and cooked through.
Remove sausages and set aside.
3. Make the apple gravy:
In the same pan, add the sliced onion and a little more oil if needed. Cook for 5–7 minutes until softened.
Add garlic and grated apple, and cook for 2 minutes more.
Stir in the flour and cook for 1 minute.
Gradually pour in cider and stock, stirring to deglaze the pan.
Add mustard and thyme (if using), then bring to a simmer.
Return chipolatas to the pan and simmer for 10 minutes until the gravy thickens slightly and sausages are glazed.
Season to taste.
🍽️ Serve:
Spoon generous scoops of the parsnip colcannon onto plates.
Top with chipolatas and pour over plenty of apple gravy.
Optional: finish with a knob of butter melting on the mash and a few fresh thyme leaves.
📝 Tips & Variations:
Vegetarian version: Use veggie sausages and swap chicken stock for veg stock.
No cider? Use apple juice with a splash of vinegar or lemon for tang.
Extra rich gravy: Add a splash of cream or a teaspoon of redcurrant jelly.
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