If you have a hankering for a hearty, comforting meal that screams traditional Irish goodness, then you are absolutely going to fall in love with this Bangers and Colcannon with Guinness Onion Gravy Recipe. Picture tender, creamy mashed potatoes mingling with perfectly cooked cabbage and green onions, surrounded by juicy, golden-brown sausages and drenched in a rich, deeply flavorful Guinness-infused onion gravy. It’s the kind of dish that warms your soul from the very first bite and leaves your kitchen smelling like a little slice of Ireland. Whether you’re new to Irish cuisine or a longtime fan, this recipe blends simplicity and flavor in a way that feels like home on a plate.
Ingredients You’ll Need
Gathering these ingredients is simple and rewarding; each one plays an essential role in creating the texture, depth, and color of this classic Irish dish. From the creamy potatoes to the punchy mustard in the gravy, every element is crucial to making this dish sing with authentic flavor.
- 1 lb potatoes, peeled and diced: The base for the creamy colcannon, providing a hearty and smooth texture.
- ½ cup beef or turkey sausage, finely chopped: Adds a savory, meaty flair to the colcannon mix.
- 1 tbsp butter: Offers richness and helps soften the cabbage perfectly.
- ¼ small head cabbage, thinly sliced: Brings a mild, slightly sweet crunch and vibrant green color.
- 4 green onions, sliced: Lends a fresh, sharp bite that cuts through the richness.
- Salt and pepper, to taste: Essential for seasoning and balancing flavors throughout the dish.
- 1 tbsp sour cream: Enriches the colcannon with a subtle tangy creaminess.
- Milk, as needed: Adjusts the colcannon’s texture to the perfect creamy consistency.
- 1 lb sausages (Irish or English-style): The star bangers, juicy and perfectly browned for indulgence.
- 1 tbsp oil: Necessary for a luscious sear on the sausages.
- 1 large onion, sliced: The foundation for the signature Guinness onion gravy’s deep sweetness.
- 1 clove garlic, chopped: Adds a fragrant layer to the gravy’s complexity.
- 1 tsp fresh thyme, chopped: A subtle herbal note that elevates the sauce.
- 2 tbsp flour: Thickens the gravy perfectly without overpowering.
- 1 cup beef or vegetable broth: Builds the rich body of the gravy.
- 2 tbsp mustard: Cuts through the richness with a tangy kick.
- 1 tbsp Worcestershire sauce: Brings depth and umami flavor.
- 1 tbsp brown sugar: Balances acidity with a hint of sweetness.
How to Make Bangers and Colcannon with Guinness Onion Gravy Recipe
Step 1: Cook the Potatoes and Prepare the Cabbage Mixture
Begin by placing your peeled and diced potatoes in a pot, covering them with cold water, and bringing them to a boil. These will take about 20 to 30 minutes to become fork-tender—perfect for mashing later. While those cook, crisp up the finely chopped sausage in a separate pan over medium heat; the bits add a wonderful burst of meaty flavor to the colcannon. Toss in a tablespoon of butter and season with salt and pepper to enrich and soften the cabbage as it cooks gently with the sautéed sausage. Stir in the sliced green onions and let everything meld until tender and aromatic before setting aside.
Step 2: Mash Potatoes and Combine with Cabbage Mixture
Once your potatoes are tender, drain them well and mash thoroughly until smooth. Stir in the reserved cabbage and sausage mixture, adding a spoonful of sour cream and a splash of milk to reach a luscious, creamy consistency. This step transforms simple potatoes into velvety, flavorful colcannon that will be the perfect bed for your bangers.
Step 3: Cook the Sausages
Heat oil in a pan over medium-high heat and add your sausages. Patience is key here—cook them slowly, turning occasionally until they develop a golden-brown, slightly crispy skin and are cooked through, which usually takes 15 to 20 minutes. Keeping them warm while you prepare the gravy will ensure every element is hot and ready to serve together.
Step 4: Make the Guinness Onion Gravy
Using the same pan (hello, flavorful drippings), cook the sliced onions over medium heat until they become caramelized and deeply golden—this step infuses the gravy with sweet, rich undertones. Add chopped garlic and fresh thyme and allow a minute for those bright aromas to fill the kitchen. Sprinkle flour over the onions, stirring to combine and cook out any raw flour taste. Gradually whisk in the broth, and then mix in the mustard, Worcestershire sauce, and brown sugar. Let the gravy simmer gently until thickened and smooth, seasoning with salt and pepper to taste. The resulting sauce is the crown jewel of this Bangers and Colcannon with Guinness Onion Gravy Recipe.
Step 5: Plate and Serve
Now for the satisfying part: spoon the creamy colcannon onto warm plates, nestle the golden sausages on top or alongside, and generously ladle the velvety Guinness onion gravy over everything. This dish is best enjoyed piping hot, so gather your favorite people and get ready for genuine comfort food bliss.
How to Serve Bangers and Colcannon with Guinness Onion Gravy Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few extra sliced green onions adds a pop of bright color and freshness that instantly lifts the dish. A light dusting of cracked black pepper on top can also add just the right amount of visual and flavor contrast. These simple touches make your plate look and taste even more inviting.
Side Dishes
While the dish is hearty and complete on its own, pairing it with lightly steamed seasonal greens—like tender green beans or wilted spinach—introduces a welcome crunch and balance. Alternatively, a crisp side salad with a tangy vinaigrette can provide a refreshing counterpoint to the richness of the sausages and gravy.
Creative Ways to Present
Want to impress your guests? Serve the colcannon as a base in shallow bowls, place bangers artfully on top, and drizzle the Guinness onion gravy in an elegant swirl. For a more rustic feel, serve the components separately with small bowls of gravy for dipping or pouring. This approach allows everyone to customize their bites, adding an element of fun and interactivity to the meal.
Make Ahead and Storage
Storing Leftovers
After savoring your Bangers and Colcannon with Guinness Onion Gravy Recipe, store any leftovers in airtight containers and place them in the refrigerator. The colcannon and sausages will keep well for up to 3 days, allowing you to enjoy this comforting meal again with minimal effort.
Freezing
If you want to stretch your cooking further, freeze leftovers in separate portions—keep the colcannon and sausages apart from the gravy if you can, as this maintains their texture better upon thawing. Frozen properly, these components can last up to 2 months and still deliver excellent taste when you’re ready to eat.
Reheating
When it’s time to enjoy your saved meal, reheating gently is key. Warm the sausages and colcannon in the oven or microwave, adding a splash of milk to the colcannon if it looks dry. Heat the Guinness onion gravy on the stovetop, stirring frequently until piping hot. Reassemble and serve for a meal that tastes almost as good as fresh.
FAQs
Can I use other types of sausages for this recipe?
Absolutely! While traditional Irish or English-style sausages bring authentic flavor, you can substitute with any high-quality pork sausage you prefer. Just ensure they have enough fat content to keep them juicy and flavorful during cooking.
Is it possible to make the colcannon vegan?
Yes! Simply swap out the butter and sour cream for plant-based alternatives like vegan margarine and cashew cream. Using vegetable broth instead of beef broth in the gravy will also keep everything fully vegan without sacrificing creaminess or taste.
What’s the best way to caramelize onions for the gravy?
Patience is your best friend here. Cook the onions over medium-low heat, stirring occasionally. This slow cooking allows the natural sugars to develop a rich, deep sweetness that forms the backbone of the Guinness onion gravy’s flavor.
Can I prepare parts of the dish ahead of time?
Yes, you can prepare the colcannon and sausages earlier in the day and reheat them when ready. The gravy is best made fresh but can be made a few hours in advance and gently reheated just before serving.
What if I don’t have Guinness—can I substitute it?
If Guinness isn’t on hand, a rich stout or a dark beer with similar malty characteristics works well. If you prefer not to use beer, beef broth with a touch of balsamic vinegar can mimic some of the depth and complexity.
Final Thoughts
There’s something truly special about the warmth and heartiness of the Bangers and Colcannon with Guinness Onion Gravy Recipe that makes it a timeless favorite in any kitchen. It’s a dish that invites coziness, conversation, and that wonderful feeling of comfort only good food can provide. So go ahead, gather your ingredients, and dive into making this classic recipe your own—your taste buds will thank you!
Print
Bangers and Colcannon with Guinness Onion Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Irish
Description
A classic Irish comfort food pairing creamy colcannon—mashed potatoes with cabbage and green onions—with savory Irish-style sausages (bangers) and a rich Guinness-infused onion gravy. This hearty meal combines traditional flavors and textures perfect for a satisfying family dinner.
Ingredients
Colcannon
- 1 lb potatoes, peeled and diced
- ½ cup beef or turkey sausage, finely chopped
- 1 tbsp butter
- ¼ small head cabbage, thinly sliced
- 4 green onions, sliced
- Salt and pepper, to taste
- 1 tbsp sour cream
- Milk, as needed for desired consistency
Bangers
- 1 lb sausages (Irish or English-style)
- 1 tbsp oil
Guinness Onion Gravy
- 1 large onion, sliced
- 1 clove garlic, chopped
- 1 tsp fresh thyme, chopped
- 2 tbsp flour
- 1 cup beef or vegetable broth
- 2 tbsp mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- Salt and pepper, to taste
Instructions
- Boil Potatoes: Place the peeled and diced potatoes in a pot, cover with water, and bring to a boil. Cook until the potatoes are fork-tender, approximately 20 to 30 minutes.
- Cook Sausage for Colcannon: In a separate pan over medium heat, cook the finely chopped beef or turkey sausage until crispy, about 3 to 5 minutes.
- Add Butter and Season: Add butter to the sausage pan, season with salt and pepper, and cook until the butter is foamy, about 1 minute.
- Sauté Cabbage: Stir in the thinly sliced cabbage and cook until tender, around 10 minutes.
- Add Green Onions: Add the sliced green onions and cook an additional 5 minutes. Season with salt and pepper, then set the mixture aside.
- Mash Potatoes and Mix: Drain the cooked potatoes and mash them. Stir in the cabbage mixture, sour cream, and enough milk to achieve the desired creamy consistency.
- Cook Sausages (Bangers): Heat oil in a pan over medium-high heat. Add the whole sausages and cook until they are golden brown and fully cooked through, about 15 to 20 minutes, turning occasionally. Remove from the pan and keep warm.
- Caramelize Onions: In the same pan, cook the sliced onions over medium heat until caramelized, about 10 minutes.
- Add Garlic and Thyme: Add the chopped garlic and fresh thyme, cooking for another minute to release their flavors.
- Make Roux: Sprinkle the flour over the onions and stir to combine. Cook for 2 minutes to eliminate the raw flour taste.
- Add Broth: Slowly pour in the beef or vegetable broth while stirring constantly to avoid lumps.
- Season Gravy: Stir in mustard, Worcestershire sauce, and brown sugar. Simmer the gravy until it thickens, approximately 5 minutes. Season with salt and pepper to taste.
- Serve: Spoon the creamy colcannon onto plates, place the cooked bangers on top, and generously ladle the Guinness onion gravy over the sausages. Enjoy warm.
Notes
- Use Irish or English-style sausages for authentic flavor.
- Adjust milk quantity in colcannon to reach preferred creaminess.
- For a richer gravy, substitute Guinness beer for some of the broth.
- Leftover colcannon can be reheated gently with a splash of milk to restore creaminess.
- Vegetarian options: use vegetarian sausages and vegetable broth.
