To make the colcannon, boil the potatoes until cooked, stain off and place back in the pot and on the stove for 2 minutes to ensure all the water has evaporated. Mash until smooth until you have no lumps… in a separate pan sauté the chopped kale until soft, add the cream, season with salt and pepper and fold through the mashed potatoes
Place heavy based frying pan on a high heat, add some vegetable oil to the pan, carefully place the sausages into the pan and pan fry for 2-3 mins (until golden) on one side. Place on roasting tray and finish cooking in pre-heated oven at 190 degrees for 5-6 mins or until cooked through
To make the onion gravy, add the onions to the same pan and sauté for 15 minutes on a medium heat, the key here is to cook the onions without colour and they go nice and sort, then add in the picked thyme and the beer, cook until the beer reduces by half the volume of liquid on a high head, now add the beef stock, mustard and bring back to the boil for a minute, season the sauce with salt and pepper and whisk in the knobs of cold butter
To serve place a big dollop of colcannon on centre of a warmed bowl, sausages on top and smother in lots of onion gravy, some peas on the side if you like
