Simple and easy to cook, this combination of subtly spicy sausage with fluffy, soft potato and a bite of cabbage is classic comfort food at its best, ideal for a lovely family meal mid week.
Grill the sausages, turning them around every so often to ensure they are evenly coloured and cooked all the way through.
Meanwhile, cook the potatoes in boiling, lightly salted water until tender.
While the potatoes are boiling, cook the shredded cabbage in the Flora Cuisine, until softened.
To make the colcannon, drain the potatoes, add the hot milk and seasoning and mash until it forms a creamy mixture. Add the shredded cabbage and stir until it is evenly distributed into the mix.
Heat the oil in a frying pan, add in the onion and fry until it caramelises before adding it into the Knorr Pot gravy.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.