In The Kitchen: Irish Colcannon




Ingredients

IRISH COLCANNON

5 CUPS OF POTATOES PEELED AND CUBED
3 CUPS SHREDDED CABBAGE
5 GREEN ONIONS SLICED THIN
1 SPRING PARSLEY
4 SLICES OF BACON
1 AND 1/2 CUPS SOUR CREAM
1 STICK OF MARGARINE
1 TSP SALT
1 TSP GROUND PEPPER
1 TSP MAGIC REDFISH SEASONING OR TONY'S

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IRISH SAUSAGE AND ONIONS

6 LINKS OF FRESH IRISH O'GARLIC SAUSAGE
2 YELLOW ONIONS
4 PEPPERONCINI'S
1/4 CUP WORCESTERSHIRE
1 TBL CHARDONNAY
1 RED BELL PEPPER
1 GREEN BELL PEPPER
1 YELLOW BELL PEPPER
1 TBL SOY SAUCE
1/4 CUP EXTRA VIRGIN OLIVE OIL
1 TBL TONY'S
1 TSP GROUND BLACK PEPPER
3 WHOLE SPRIGS OF ROSEMARY

Directions

IRISH COLCANNON

AFTER YOU PEEL AND CUT THE POTATOES INTO CUBES, BOIL IN WATER WITH SALT UNTIL THEY FALL OFF A FORK. DRAIN AND RETURN TO THE PAN AND ADD SOUR CREAM, SALT, PEPPER AND BUTTER. MASH AND INCORPORATE BUT KEEP POTATOES A LITTLE CHUNKY. FRY YOUR SLICED BACON AND ADD YOUR CABBAGE, GREEN ONIONS, 2 TBS BUTTER OVER A MEDIUM HEAT UNTIL SOFT AND BROWN VERY LIGHTLY MAKING SURE NOT TO SCORCH. ADD INTO POTATOES, MAGIC SEASONING AND PARSLEY CHOPPED FINE BY FOLDING.
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IRISH SAUSAGE AND ONIONS

JULIENNE ALL VEGETABLES. CUT LINKS INTO 1/4THS ON A BIAS CUT. PLACE IN OLIVE OIL IN A LARGE SKILLET AND SWEAT VEGETABLES. ADD WINE TO DEGLAZE, THEN ADD SAUSAGE, WORCESTERSHIRE AND SOY SAUCE. ADD ALL SEASONINGS AND ROSEMARY. INCORPORATE ALL INGREDIENTS AND COVER. COOK ON LOW HEAT FOR 7-10 MINUTES OR UNTIL SAUSAGE IS DONE.