Place the sausages in a bowl and toss with a little honey and vegetable oil. Grill the sausages until golden brown and cooked through. Put to one side to keep warm.
While the sausages are grilling, make the gravy by frying the onions, sage and butter in a pan until golden brown.
Deglaze the pan with the red wine and add the stock. Reduce until thickened (you can add a little more butter if you wish to correct the consistency).
Keep warm until serving.
For the Colcannon mash, fry the butter, cabbage and bacon in a pan until cooked through. Add the cooked mashed potatoes and beat until warmed through, then add the scallions and give a final mix.
Place the colcannon mash in the centre of each plate and top with a stack of four pork sausages.
Pour over the onion gravy and serve piping hot.
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