Ginger Beer-glazed Sausages with EVOO Fennel Colcannon
375ml ginger beer
2 tbsp dark soy sauce
1 strip of orange zest
Juice of ½ orange
1 tbsp Dijon mustard
1 tbsp Bertolli Organic Extra Virgin Olive Oil Fruity Taste
8 good-quality pork sausages
Fresh herbs, to serve (we used parsley and dill)
4 large potatoes, peeled and diced
60ml Bertolli Organic Extra Virgin Olive Oil Fruity Taste
1 small fennel, finely sliced
2 large handfuls of baby spinach leaves
Whisk together ginger beer, soy, orange zest and juice and Dijon in a small saucepan over medium-high heat. Cook until reduced by half.
Heat 1 tbsp Bertolli Organic Extra Virgin Olive Oil Fruity Taste in a large frypan over medium heat. Add sausages and cook until just browned on all sides, then add the glaze and cook, turning sausages regularly, until they are cooked through and the glaze is thick and sticky.
Meanwhile to make fennel colcannon, boil potatoes in salted water until soft. Heat half the Bertolli Organic Extra Virgin Olive Oil Fruity Taste in a frypan over medium heat, add fennel and sauté until soft. Remove from heat, stir through baby spinach.
Mash the potatoes, adding the remaining Bertolli Organic Extra Virgin Olive Oil Fruity Taste and milk and mashing until smooth. Stir through the softened fennel and baby spinach mixture then season to taste. Keep warm.
Serve generous spoons of the colcannon topped with glazed sausages and a scattering of fresh herbs.