Sausages in Red Wine Gravy & Colcannon Mash

Deliciously rich pork sausages in red wine gravy served with a healthy dollop of mixed veg colcannon mash. A luxurious way to eat bangers and mash.

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Any form of bangers and mash is a staple in our house. And no two sittings are exactly the same. It's hearty, healthy and filling. I always find it's a great time to pack the mash full of other veggies, too.

To team up with it, some delicious pork sausages with an abundance of gravy. But as we're trying to use up everything we have and clear some space, I was in the mood for red wine.

And so it became, a meal of sausages in red wine gravy with a rainbow Colcannon mash.

Why We Love Sausages in Red Wine Gravy Recipe With Colcannon Mash

✔️ The sausages in gravy can be made in 25-30 minutes

✔️ Stock is used from the Colcannon mash water

✔️ It's great for random leftovers hanging around the house

✔️ Is adaptable with vegetarian sausages as it doesn't rely on beef stock

✔️ It's wholesome and filling

✔️ Easy to add extra servings by increasing sausage quantity and extra stock

✔️ The Colcannon recipe can be used with any root veg and cabbage

Steps on How to Make Sausages in Red Wine Gravy and Colcannon Mash

• First, add your chopped vegetables in a steamer and cook until tender.
• Meanwhile, add oil to a deep non-stick pan. I mostly add a few sprays of pure oil.
• Then sear the sausages, onions and rosemary together for about 10 minutes.
• Add a tablespoon of jam or chutney for flavour. Tip: it tastes AMAZING with Branston Pickle, too.
• Immediately add the sliced mushrooms and continue frying and stirring for 5 minutes.
• Add the red wine and boil until reduced by half to cook off the alcohol

Creating the Sauce For Sausages in Red Wine Gravy

To make the gravy, or sauce if you will for your sausages, we'll need to add stock. You can add beef in red wine gravy if you wish. But I find now is the perfect time to recycle the veg water from steaming your Colcannon potatoes and veg.

The amount you use will depend on how many you're serving. Remember, right now, it's a very concentrated red wine gravy, so when adding stock, it's beneficial to taste as you go. Each extra sausage you use will make it stronger. We ate 2 sausages per person.

Once you've added your stock, immediately add your ½ teaspoon of Xantham gum. It may look clumpy initially, but only takes a minutes, tops, to thicken. If using cornflour, mix with cold stock first and simmer until ready. And add extra season to taste.

Tips For Making a Healthier Sausages in Red Wine Gravy

If you're following a limited Slimming club plan, there are several adjustments you can make. These are:

? Use low calorie or low fat sausages

? Swapping a teaspoon of oil for a few sprays of oil

? Swap the red wine for a red wine stock pot and a dash of water to melt it

? Add a teaspoon or two of blended oats to thicken, which can often be counted as one's daily fibre allowance - note, mix with cold water first

? Opt for mustard powder instead of mustard sauce

? Add sugar free chutney or jam to sweeten

What Equipment Do I Need to Cook Sausages in Red Wine Gravy with Colcannon Mash?

• Large non-stick saucepan
• Measuring jug
• Measuring spoons
• Kitchen knife
• Tiered steamer
• Weighing scales
• Kitchen tongs
• Potato masher

Serving Suggestions For Sausages in Red Wine Gravy

My all time favourite side dish wish sausages and any gravy is a mashed potato dish. However, very rarely, I can't be bothered to make mash.

However, here's a few sides that would work great!

• Lighter Crushed Potatoes
• Crushed Potatoes with Pamesan and Shallots
• Dauphinoise Potatoes
• Mixed vegetable rice or orzo
• Steamed vegetables
• Crusty bread, or even turn into a rich sub
• Pasta

Tips for Making a Rainbow Colcannon Mash

✔️ Steam all of your vegetables and cabbage together to keep their nutrients

✔️ Aim for a 3rd of potatoes to avoid a soggy consistency

✔️ Feel free to use different fruit and veg for extra flavour, such as parsnip, apple

✔️ When mashing, add a dash of butter, but not milk or water - root vegetables are wet enough

✔️ Adding extra flavourings works a treat, such as seasoning, cheese and mustard

How Should I Store Leftover Sausages in Red Wine Gravy with Colcannon Mash?

Freshly made red wine gravy is best to eat immediately to avoid it thickening again when reheated. To store any leftover red sausages in red wine gravy, I prefer to allow to cool down.

Then store in an airtight container in the fridge for upto 5 days. Or freezer for up to 3 months. This also applies for my rainbow colcannon mash recipe.

How Do I Reheat Sausages in Red Wine Gravy?

Place back in a sauce with a lid on and gently reheat, slowly increasing the temperature. You may want to add a dash of water if too thick.

Or, place in the oven with tinfoil on top for 30 minutes at 180 degrees celsius until piping hot again.

For microwaving, ensure it is in a lidded microwave safe container, but the lid isn't securely fastened. Reheat for 3 minutes, stir and reheat again.

How Do I Reheat Root Veg Colcannon Mash?

Reheating Colcannon or any kind of mash is never great back on the hob as it catches. To prevent this, either cover and pierce a microwavable container with clingfilm, heat for 3 minutes, stir and repeat.

Or, place in an oven safe container, cover with tinfoil and hear at 180 degrees for 25 minutes. Then stir and serve.

More Recipes You Might Like

• Ultimate But Healthy Cheesy Mashed Potatoes
• Lazy Slow Cooker Mashed Potatoes
• Slow Cooker Sausages in Onion Gravy Recipe
• Cast Iron Sausage & Bean Casserole
• Chicken Sausage Tray Bake
• Oat Blended Toad in the Hole
• Healthy Onion Gravy
• Chicken Sausage Gumbo
• The Best Beef Slow Cooker Beef Stew
• Beef Hotpot
• Stewed sausage hot pot recipe

What If I Don't Have Red Wine?

If you don't have any red wine, then have a look around the house for a dark fruity juice. You could use something like red grape juice, cranberry juice, etc and still reduce down to enrich the flavours.

Can I Use Non-Alcoholic Red Wine?

Yes, using non-alcoholic red wine would still work. As suggested above, you could use a dark fruit juice. I would still reduce down for a stronger flavour and allow the sauce to thicken with the onions and jam or chutney.

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