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
Scale
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.