Ingredients:

  • 4-6 British-style sausages (bangers), (about 450g / 1 lb)
  • 1 tablespoon olive oil (15 ml)
  • 1.5 kg / 3.3 lbs potatoes, peeled and quartered (Yukon Gold or Russet recommended)
  • 1 medium head of green cabbage (about 700g / 1.5 lbs), cored and shredded
  • 120 ml / ½ cup whole milk
  • 120 ml / ½ cup heavy cream
  • 115g / ½ cup unsalted butter, divided (8 tablespoons)
  • 2 cloves garlic, minced
  • 2 spring onions (scallions), finely chopped
  • Salt and freshly ground black pepper to taste
  • Optional: A pinch of ground nutmeg

Instructions:

  1. Boil potatoes in salted water until fork-tender (about 15-20 minutes). Drain well.
  2. While potatoes are cooking, heat olive oil in a large skillet over medium heat. Cook sausages, turning occasionally, until browned and cooked through (internal temperature of 165°F / 74°C). Remove from skillet and set aside to rest. Slice into 1-inch pieces before serving.
  3. In the same skillet (with sausage drippings for extra flavor, if desired), melt 4 tablespoons (57g) of butter. Add shredded cabbage and garlic. Sauté until cabbage is softened and slightly caramelized (about 8-10 minutes). Season with salt and pepper.
  4. While the cabbage cooks, return the drained potatoes to the pot. Add milk, cream, and remaining 4 tablespoons (57g) of butter. Mash until smooth and creamy.
  5. Gently fold the sautéed cabbage and spring onions into the mashed potatoes. Season with salt, pepper, and nutmeg (if using). Serve immediately, topped with sliced sausages.