a) Preheat your oven to 220°C. Fill and boil your kettle.
b) Pop the sausages onto a baking tray. When the oven is hot, roast on the top shelf until browned and cooked through, 18-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

a) Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).
b) Pour the boiling water into a large saucepan with 1/2 tsp salt for the potatoes on high heat.
c) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

a) Meanwhile, halve, peel and thinly slice the red onion.
b) Heat a drizzle of oil in a small frying pan on medium-high heat.
c) When the oil is hot, add the onion and cook, stirring often, until softened, 5-7 mins.

a) When the potatoes have 6 mins cooking time left, add the cavolo nero to the potato pan. TIP: Remove any tough stalks from the cavolo nero.
b) Submerge the cavolo nero in the boiling water and cover with a lid. Cook for the remaining time until tender, 6-7 mins.

a) Once the onions are soft, lower the heat to medium and add the balsamic vinegar. Cook until sticky, 1-2 mins.
b) Add the water for the sauce (see ingredients for amount) and bring to the boil.
c) Stir in the red wine stock paste and redcurrant jelly. Simmer until the sauce has thickened slightly, 2-3 mins. TIP: Add a splash of water if it gets too thick.

a) Once the potatoes and cavolo nero are cooked, drain in a colander and return to the pan.
b) Add a knob of butter and a splash of milk (if you have any) and roughly mash. Season to taste with salt and pepper - colcannon made.
c) Share the colcannon between your plates and serve the sausages alongside. Spoon the onion gravy over to finish.
Enjoy!