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Hearty Protein-Packed Irish Colcannon with Turkey Sausage

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A comforting and nourishing Irish colcannon mashed potatoes and cabbage dish enhanced with savory turkey sausage for a hearty, protein-packed meal.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
  • 4 cups finely shredded green cabbage
  • 12 ounces turkey sausage, sliced or crumbled
  • 3 tablespoons unsalted butter, divided
  • ½ cup whole milk or half-and-half, warmed
  • 3 stalks green onions, thinly sliced
  • 2 cloves garlic, minced (optional)
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon Dijon mustard (optional)

Instructions

  1. Peel and cut the potatoes into roughly 1-inch cubes. Place them in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until potatoes are fork-tender, about 15-20 minutes.
  2. While potatoes cook, heat 1 tablespoon of butter in a large skillet over medium heat. Add the turkey sausage slices or crumble and cook, stirring occasionally, until browned and cooked through, about 7-10 minutes. Remove sausage from the pan and set aside, leaving the pan drippings.
  3. In the same skillet with drippings, add the minced garlic and green onions. Sauté for 1-2 minutes until fragrant. Add shredded cabbage and a pinch of salt. Cook, stirring frequently, until cabbage is tender and slightly caramelized, about 8-10 minutes. Turn off heat and set aside.
  4. Drain the cooked potatoes well and return them to the pot or a large bowl. Add the remaining 2 tablespoons of butter and warmed milk or cream. Mash until smooth but still slightly textured. Season with salt, pepper, and Dijon mustard if using. Taste and adjust seasoning.
  5. Fold the sautéed cabbage and cooked turkey sausage into the mashed potatoes gently but thoroughly until creamy and well blended.
  6. Spoon the colcannon into a serving dish. Optionally, melt a little extra butter on top and sprinkle with fresh chopped green onions or cracked black pepper for garnish.

Notes

Do not rush boiling potatoes to avoid lumpy mash. Cook turkey sausage on moderate heat to prevent drying out. Sauté cabbage slowly for sweetness and softness. Warm milk or cream before adding to mash to keep it creamy. Multitask by cooking sausage while potatoes boil to save time.

Nutrition

Keywords: Irish colcannon, turkey sausage, mashed potatoes, cabbage, hearty meal, protein-packed, comfort food

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