Smoked Sausage & Colcannon

Smoked sausage and colcannon on a plate.

Recipe and photography by Isis Heuser with Chew on This



  • 5 russet potatoes, peeled & cut into 2” pieces
  • 1/2 cup butter, room temp and divided
  • 1/2 cup milk, room temperature
  • 1/2 onion, chopped
  • 1/2 head green cabbage, chopped
  • Salt and pepper, to taste
  • 16 oz Mountain View Meats Polish Sausage



Place the potatoes in a pot and cover with water.

Add 1 tablespoon of salt and bring to a boil.

Reduce heat and simmer for 15 minutes, until fork tender.

Drain the water and add 1/4 cup butter and the milk.

Mash the potatoes while mixing in the butter and milk.

Melt 2 tablespoons of butter in large skillet over medium heat.

Add onion and cabbage and cook until softened, about 10 minutes.

Stir the cabbage into the potatoes and season with salt and pepper, to taste.

Slice the sausage lengthwise and pan fry until browned and heated through.

Serve the sausage with mashed potatoes topped with butter.