Irish-American Colcannon with Pan-Fried Sausages

Ingredients

• 680 g Pork Sausage Links (About 8 links. Bratwurst, Italian, or breakfast-style work well.)
• 1 tbsp Vegetable Oil (Can substitute with butter or a neutral oil like canola.)
• 60 ml Water (Used for steaming to cook the sausages through.)
• 0.25 tsp Black Pepper (Freshly ground is recommended.)

Instructions

1. 1

   Prepare the Sausages (2 minutes)

   • If your sausage links are connected, use a knife or kitchen scissors to separate them.
   • Pat each sausage completely dry with a paper towel. This is crucial for achieving a good sear and crispy skin.
2. 2

   Sear for Color (5-6 minutes)

   • Place a large, heavy-bottomed skillet (cast iron is great) over medium heat and add the vegetable oil.
   • Once the oil is shimmering, carefully place the sausages in the pan in a single layer, ensuring they are not overcrowded.
   • Cook for 2-3 minutes per side, turning occasionally with tongs, until all sides are evenly browned and have a nice crust.
3. 3

   Steam to Cook Through (5-7 minutes)

   • Carefully pour the water into the hot skillet. Be prepared for it to sizzle and create steam.
   • Immediately reduce the heat to medium-low and cover the skillet with a tight-fitting lid.
   • Allow the sausages to steam for 5-7 minutes. This step gently cooks the interior of the sausages without burning the outside.
4. 4

   Crisp and Finish (2-3 minutes)

   • Remove the lid and increase the heat back to medium.
   • Continue to cook, turning the sausages, until all the water has evaporated and the skins become crisp and beautifully golden-brown.
   • Verify doneness with a meat thermometer inserted into the center of a sausage; it should read at least 160°F (71°C) for pork.
   • Transfer the cooked sausages to a plate and let them rest for 2-3 minutes before serving to allow the juices to redistribute.