Homemade Pork Sausages With Colcannon And Applesauce

• 1 pound fatty ground (minced) pork
• 1 cup fresh breadcrumbs
• 1 egg, lightly beaten
• 1 clove garlic, crushed
• 1 tablespoon chopped fresh parsley or marjoram
• Salt and freshly ground black pepper
• 3 tablespoons olive oil or sunflower oil
• 3 pounds baking or russet (floury) potatoes, scrubbed
• 1/2 cup butter
• 1 pound, 2 ounces green cabbage, outer leaves removed
• 2 tablespoons water
• 1 cup milk, heated
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper
• 1 large cooking apple, peeled, cored and coarsely chopped
• 1 tablespoon water
• 2-4 tablespoons sugar

1. To make the sausages, mix together the pork, breadcrumbs, egg, garlic and parsley.
2. Season with salt and pepper.
3. Fry a tiny bit of the mixture in a pan with a little olive or sunflower oil to see if the seasoning is good.
4. Divide the mixture into 12 portions and shape each one into a sausage.
5. Place on a baking sheet or plate and set aside until you want to cook them.
6. (Chilling them for a day in the fridge is fine, or you can freeze them.)

ground, fresh breadcrumbs, egg, clove garlic, parsley, salt, olive oil, baking, butter, green cabbage, water, milk, parsley, salt, cooking apple, water, sugar

Taken from www.foodrepublic.com/recipes/homemade-pork-sausages-with-colcannon-and-applesauce-recipe/ (may not work)