Marmalade sausages with parsnip colcannon
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Marmalade sausages with parsnip colcannon
Marmalade makes a marvellous sticky glaze for sausages and onions, served with a lower-cal-than-usual twist on mash
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
480Kcal
Fat
11gr
Saturates
3gr
Carbs
68gr
Sugars
43gr
Fibre
12gr
Protein
21gr
Salt
1.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 4 Be Good To Yourself Cumberland pork sausages (use gluten-free sausages if required)
- 2 red onions, cut into wedges
- ½ tbsp olive oil
- 1 medium potato, about 150g
- 1 medium parsnip, about 150g
- 3 tbsp marmalade
- 1 tbsp wholegrain mustard
- 1 tsp dried rosemary
- 100g Savoy cabbage
- 2-3 tbsp milk
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7, or an air fryer to 200°C with a silicone liner. Toss the sausages and onions with the oil in a shallow small roasting tin or in the silicone liner. Cook for 20 minutes, stirring once or twice.
- Meanwhile, peel and chop the potatoes into 2cm chunks; add to a pan of salted boiling water and cook, covered, for 5 minutes, while you prep the parsnips in the same way. Add these to the pan and cook for 7-8 minutes until almost tender.
- While the vegetables are cooking, combine the marmalade, mustard, rosemary and seasoning. Spoon over the sausages and onions, stir to coat and cook for a further 5 minutes or until sticky.
- Shred the cabbage, add to the potato pan and cook for 3 minutes. Drain and mash with the milk and seasoning. Serve with the sausages.
