pan-roasted irish bangers (sausage) with “colcannon mash”, cheddar mashed potatoes with caramelized cabbage & leeks
To prepare the leeks: Cut and discard the dark green tops. Trim the ends off. Thinly slice the light green/white sections. Place the sliced leeks in a colander and run under cold water, separating the layers as much as possible (a lot of dirt can be found within the layers). Drain and pat dry.