Homemade Pork Sausages with Colcannon and Apple Sauce
Sausage Ingredients:

• 450g (1lb) fatty minced pork
• 50g (2oz) breadcrumbs
• 1 egg, whisked
• 1 garlic clove, peeled and crushed
• 1 tbsp chopped fresh parsley or marjoram
• 3 tbsp olive or sunflower oil
• Salt and freshly ground black pepper

Procedure for the sausages:

1. Mix together all the ingredients, except for the olive oil, and season with salt and pepper. Fry a tiny bit of the mixture in a pan with a little olive or sunflower oil to see if the seasoning is good.
2. Divide the mixture into 12 pieces and shape each one into a sausage. Place on a baking tray or plate and set aside until you want to cook them. (Chilling them for a day in the fridge is fine, or you can freeze them).
3. To cook the sausages, heat a frying pan on a low to medium heat, add 2 tablespoons of olive oil or sunflower oil and gently fry the sausages for 12 – 15 minutes, until golden on all sides and cooked on the inside.
4. Serve with the Colcannon and Apple Sauce

Serve with Rachel Allen's Colcannon and Apple Sauce.

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About the Chef:

Rachel Allen was brought up in Dublin and her early cooking experiences were with her sister, both pretending to be Delia Smith and each talking to the wall as they made biscuits. Encouraged by her family Rachel went to the Ballymaloe Cookery School at the age of 18 and realized that she wanted to make food her career.

After graduating from the school she cooked at the renowned Ballymaloe House Hotel, eventually returning first to test recipes and then to teach at the school. She worked for a while as a caterer in Vancouver before returning again to teach at Ballymaloe. This is one of the premier cookery schools in Ireland and has an international reputation.

In September 2004 RTE, the national TV station for Southern Ireland, broadcast Rachel’s first series Rachel’s Favourite Food, which was screened on BBC 2 each Saturday morning, and has also been seen in Australia, Italy, Africa and elsewhere. Rachel’s Favourite Food (the book to accompany the series) was published by Gill & Macmillan. Rachel's follow up book and TV series were both called Rachel’s Favourite Food for Friends and were both huge successes. Her third series, Rachel's Favourite Food At Home, this time shown on BBC1, due to the excellent ratings was another smash and the accompanying book, Rachel's Favourite Food at Home (HarperCollins 2006) hit the top of the book charts. Rachel’s latest series, Rachel’s Favourite Food For Living, aired on BBC1, the accompanying book, Rachel’s Food For Living was again published by HarperCollins in 2007, as was a beautiful Rachel Allen Diary for 2008. Rachel is also a frequent guest on BBC1’s Saturday Kitchen. Rachel has appeared on numerous programs this year including: Castle in the County, Market Kitchen and Cooking the Books on Channel 5.

Rachel has most recently appeared at Taste of the World for the New York Times as the special guest of the Irish Tourist Board.

Rachel lives near Ballymaloe with her two young sons and her husband, another cook, who runs two restaurants in Cork.

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More recipes from Chef Rachel Allen:

• Rachel Allen's Smoked Mackerel Pâté on Crostini
  
• Rachel Allen's Colcannon with Cabbage
  
• Rachel Allen's Apple Sauce