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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
