Colcannon should be soft in consistency but not sloppy and is just perfect served with my Irish Whiskey and Apple Pork Sausages. Once mastered, this recipe can be adapted for different results. Try replacing the milk with crème fraiche or quark (skimmed-milk soft cheese), or take out the steamed cabbage to turn it into that other Irish favourite, champ.

Serves 4

1 stick or 100 g (4 oz) butter
2 large onions, thinly sliced
1/2 teaspoon sugar
1 cup or 225 ml (8 fl oz) red wine
1 tablespoon plain flour
2 cups or 450 ml (3/4 pint) beef stock
4 cups or 675 g (1 1/2 lb) potatoes, well scrubbed
8 Irish Whiskey and Apple Pork Sausages
1 tablespoon sunflower oil
6 tablespoons milk
4 spring onions, finely chopped
1 1/4 cups or 150 g (5 oz) Savoy cabbage, thick stalks removed and shredded
salt and freshly ground white pepper

Preheat the oven to 180C/350F/Gas 4. To make the onion jus, melt half the butter in a large frying pan, add the onions and sugar and cook over a medium heat for 20-30 minutes, stirring occasionally until softened and nicely browned. Add the red wine, increase the heat a little and simmer quite rapidly until the wine has almost disappeared. Stir in the flour and cook for a few seconds, then add the beef stock and season to taste. Simmer for another 20 minutes and then keep warm.

Meanwhile, cover the potatoes with cold water in a pan and add a pinch of salt. Bring to the boil, then simmer for 15-20 minutes or until completely tender when pierced with the tip of a sharp knife.

Meanwhile, heat a heavy based ovenproof pan with the oil and cook the sausages for a few minutes until lightly golden. Transfer to the oven to finish cooking for 10-15 minutes until golden brown. Keep warm.

Heat the milk in a pan with the spring onions for 5 minutes until the spring onions have softened. Steam the cabbage in a separate pan for 2-3 minutes until tender. Drain the potatoes in a colander and then peel while they are still hot. Push through a potato ricer or sieve using a spatula. Beat two-thirds of the butter into the warm mashed potato and then mix in the milk and spring onion mixture. Fold in the steamed cabbage and season to taste.

To serve, spoon the colcannon on to warmed serving plates and make a slight dip in the middle. Add the remaining butter and allow it to melt into the colcannon. Arrange the roasted sausages to the side and spoon around a little of the onion jus.