Dog Nettle Colcannon with Sage & Apple Sausages

For the past couple of weeks we have been house sitting in the countryside. The weather has consistently been grey and drizzly so we have been sourcing comfort from cosy fires, hot baths, and warm hearty meals as we get to that period of winter where you become over the novelty of the cold and frost. As foraging at this time of the year in New Zealand can be a little sparse I wasn’t expecting to come across too many wild edibles, but as we were pulling up to the old farm house we notices a huge cluster of nettles growing in the horse paddock. I was extremely excited as dog nettles (Urtica urens) are my favourite wild green, especially as I struggle with iron deficiency.

Colcannon is an Irish mashed potato dish traditionally cooked with cabbage or kale, but I find these vibrant green dog nettles to be a perfect replacement for the greens in this dish. I’ve served this colcannon with a rich onion gravy, buttered leeks, and sage & apple sausages! Perfect for a cold winters evening with family or friends. Enjoy my fellow foragers!

Dog Nettle Colcannon with Sage & Apple Sausages

Ingredients: Serves 4

Sausages:

3 flax seed eggs (3 tablespoons ground flax seeds & 1/4 cup water)

1 1/4 cup homemade sourdough breadcrumbs

1/2 cup sunflower seeds

1 tin cannellini beans, drain and pat dry

1/2 medium onion, finely chopped

4 garlic cloves, minced

1/2 medium red apple, finely chopped

2 tablespoons soy sauce

1 tablespoon tomato paste

1/4 teaspoon nutmeg

1 teaspoon cracked black pepper

1/2 teaspoon salt

2 teaspoons dried or fresh sage

1 teaspoon liquid smoke

Olive oil, for frying (optional)

Colcannon:

3 large potatoes, cubed

1 1/2 teaspoons salt

2 heaped tablespoons homemade vegan butter

1 teaspoon cracked black pepper

3 tablespoons plant milk

1 1/2 cups dog nettles, roughly chopped

3 spring onions, sliced thinly

Leeks:

1 tablespoon homemade vegan butter

1 large leek, thinly sliced

1/2 teaspoon salt

1/2 teaspoon cracked black pepper

Gravy:

1/2 tablespoon olive oil

2 medium onions, thinly sliced half moons

2 garlic cloves, minced

3 tablespoons flour

1/3 cup red wine

2 cups vegan beef stock (Massels)

1/2 teaspoon English mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1 teaspoon cracked black pepper

Directions:

Preheat the oven to 180 degrees Celsius fan bake and line a tray with baking paper. In a small bowl mix together the flax eggs and set aside for 10 minutes until thick. In a food processor blend the breadcrumbs and sunflower seeds until roughly pulsed. Drain and pat dry the cannellini beans and add to the food processor along with the onion, garlic, apple, soy sauce, tomato paste, nutmeg, salt, pepper, sage, and liquid smoke. Blend together until a sausage mix forms. If it is too sticky to handle just add more breadcrumbs.
Roll the mixture into sausage shapes and place on the baking tray. Bake for 40 minutes, turning halfway through.
Place a skillet over a medium heat and sauté the leeks with butter, salt, and pepper until soft (15 minutes). Set aside.
In a small pot over a medium heat add the olive oil. Sauté the onions until golden brown (around 15 minutes) and add the garlic. Cook for another 2 minutes. Stir in the flour before adding the red wine, beef stock, mustard, Worcestershire sauce, salt, and pepper. Simmer for around 15 minutes until thickened.
Place your cubed potato in a large pot with 1 teaspoon of salt. Cover with 2 inches of water and place on a high heat. Boil the potatoes until they’re nearly soft. Throw in the dog nettle and allow to wilt for 1 minute before draining the potatoes. To the potatoes and nettles add 1/2 teaspoon of salt, cracked pepper, butter, and milk. Mash to desired consistency. Stir in sliced spring onions.
Serve the dog nettle colcannon smothered in onion gravy along with the sage and apple sausages and soft buttered leeks.

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