Name: Bangers and Colcannon with Guinness Onion Gravy Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Irish
Ingredients: 8 pork sausages (bangers); 2 tablespoons vegetable oil; 2 pounds russet potatoes (peeled and cut into chunks); 4 cups chopped green cabbage; 4 green onions (sliced); 4 tablespoons butter (divided); 1/2 cup warm milk; Salt and black pepper to taste; 2 large onions (thinly sliced); 1 tablespoon brown sugar; 1 teaspoon Dijon mustard; 1 cup beef stock; 1 cup Guinness stout; 1 tablespoon cornstarch mixed with 2 tablespoons water; Salt and black pepper to taste

Jump to Recipe·Print Recipe

Get ready to cozy up with a true classic: Bangers and Colcannon with Guinness Onion Gravy. This hearty Irish dish brings together juicy sausages, creamy potato and cabbage mash, and a luxuriously rich onion gravy infused with the deep, malty notes of Guinness. The flavors are robust yet comforting, making this recipe perfect for a festive gathering or a soul-soothing weeknight supper. Each element complements the others beautifully, creating a plate full of texture, warmth, and tradition that never fails to make even the gloomiest day feel bright.

Bangers and Colcannon with Guinness Onion Gravy Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy for this dish, but every ingredient has its reason for being here — from the sweet onions to the peppery green cabbage, each plays a part in building flavor and creating that perfect comfort food experience.

Pork sausages (bangers): Choose a plump, high-quality pork sausage for an authentic taste and juicy bite.
Russet potatoes: These mash up beautifully to a fluffy, creamy consistency that forms the backbone of your colcannon.
Green cabbage: Cabbage brings a slight sweetness and lovely color contrast to the mash.
Green onions: Fresh, peppery green onions brighten up the richness of the potatoes.
Butter: Divided between mash and gravy, butter adds lusciousness and a silky texture throughout.
Warm milk: This mates with the potatoes for that rich, smooth, and creamy mouthfeel.
Vegetable oil: Helps the sausages brown evenly without sticking to the pan.
Large onions: The heart and soul of the Guinness onion gravy, they become sweet and golden with a little patience.
Brown sugar: Just a touch will coax extra sweetness from the onions and deepen the gravy’s flavor.
Dijon mustard: Adds a gentle zing that keeps the gravy lively and prevents it from being too heavy.
Beef stock: Forms the savory base for the gravy, with depth and umami.
Guinness stout: The secret to a luxuriously rich gravy, with malty, toasty notes that are unmistakable.
Cornstarch and water: This simple slurry thickens the gravy, making it cling to every morsel.
Salt and black pepper: Season carefully to taste at every stage — the magic is in balancing the flavors.

How to Make Bangers and Colcannon with Guinness Onion Gravy

Step 1: Boil the Potatoes and Cabbage

Start by placing the peeled, chunked potatoes in a big pot of salted water. Bring them to a rolling boil and cook for about 15 minutes until they’re fork-tender. Five minutes before the potatoes are done, toss in the chopped cabbage so it softens and mellows into the mix. Drain well, as any excess water will make your mash gluey, not dreamy.

Step 2: Mash the Colcannon Base

Return the drained potatoes and cabbage to the hot pot. Add sliced green onions, 2 tablespoons of butter, the warm milk, and a good hit of salt and pepper. Mash everything together to your preferred level of smoothness — some like a rustic mash with chunks; others prefer silky smooth. Taste, adjust seasoning, and keep the colcannon warm while you move on.

Step 3: Brown the Bangers

Heat the vegetable oil in a large skillet over medium heat. Add the sausages so they sizzle and sear until golden all around, turning often. Cook them gently for about 12–15 minutes until cooked through. Once done, set the bangers aside on a plate so they rest, but keep the same pan ready for the next step.

Step 4: Make the Guinness Onion Gravy

Using the same skillet (and all its flavor), melt in the remaining 2 tablespoons of butter. Toss in your thinly sliced onions and let them cook, stirring occasionally, for 10 minutes until they become sweet and caramel-gold. Sprinkle the brown sugar over the softened onions and cook about 2 minutes more to amplify their sweetness. Stir in the Dijon mustard, followed by the beef stock and Guinness. Let everything gently simmer so the flavors meld. Finish by adding the cornstarch slurry, stirring as the gravy thickens to a glossy, rich sauce (about 3 minutes).

Step 5: Bring It All Together

Nestle the sausages back into the skillet, spooning the gravy over them. Warm them through for a minute or two, letting their savory flavors seep into the sauce. Serve the bangers perched atop generous scoops of colcannon, with that decadent Guinness onion gravy lavished over every bite.

How to Serve Bangers and Colcannon with Guinness Onion Gravy

Garnishes

A sprinkling of extra sliced green onions or finely chopped chives adds fresh flavor and a pop of color. For a more luxurious finish, dot with a little extra butter or a grind of cracked black pepper just before serving.

Side Dishes

Bangers and Colcannon with Guinness Onion Gravy is hearty enough to stand alone, but a pile of buttered peas, roasted carrots, or even a tangy apple slaw complements its richness perfectly. Don’t forget a pint of cold Guinness, which echoes the flavors in your gravy while cutting through the dish’s creamy textures.

Creative Ways to Present

For a fun presentation twist, serve the colcannon in a shallow bowl or rustic crock, nestling the sausages on top and drizzling with gravy. Or pipe the mash onto plates for a neat restaurant-style circle, then carefully layer your bangers and generous lashings of that glorious onion gravy. Mini versions in ramekins are a hit at parties or as part of a St. Patrick’s Day buffet.

Make Ahead and Storage

Storing Leftovers

Leftover Bangers and Colcannon with Guinness Onion Gravy keep well in an airtight container in the fridge for up to three days. Keep the mash and gravy separate for easiest reheating, and always make sure sausages are cooled before storing.

Freezing

Colcannon and gravy both freeze surprisingly well, though the texture of the mash may be slightly softer once thawed. Sausages can be wrapped tightly and frozen for up to two months. Allow everything to cool completely before freezing, and package in portions for convenient grab-and-reheat servings.

Reheating

Reheat the colcannon gently in a saucepan with a splash of milk, stirring to bring back its creamy texture. Warm the gravy in a skillet or microwave until piping hot, and reheat sausages in the oven at 350°F for 10-12 minutes, or until heated through. Assemble just before serving for that just-cooked flavor.

FAQs

Can I use other types of sausage for this recipe?

Absolutely! While pork bangers are traditional, any good-quality sausage — like bratwurst, chicken, or even vegetarian varieties — will work beautifully with colcannon and the Guinness onion gravy.

What’s the secret to super creamy colcannon?

Warm your milk before mashing it into the potatoes and add the butter while the potatoes are hot. This helps everything blend smoothly and creates a mash that’s rich, creamy, and never gluey.

Can I make Bangers and Colcannon with Guinness Onion Gravy in advance?

Yes! You can prepare the colcannon, sausage, and gravy a day ahead. Just store each component separately and reheat gently to keep the flavors and textures at their best.

Is there an alcohol-free option for the gravy?

If you prefer to skip the Guinness, simply use additional beef stock and a splash of Worcestershire sauce for that same depth and slight sweetness. Your Bangers and Colcannon with Guinness Onion Gravy will still be utterly delicious!

What other veggies can I add to colcannon?

While cabbage is classic, you can stir in sautéed leeks or kale for variation. Chopped fresh herbs like parsley or dill are also a beautiful way to boost color and flavor in your mash.

Final Thoughts

If you’re looking for pure comfort on a plate, Bangers and Colcannon with Guinness Onion Gravy is the kind of meal that delivers every single time. Every bite feels like a warm hug from the Emerald Isle. Give this recipe a try and make Irish comfort food something you can savor all year round!

Bangers and Colcannon with Guinness Onion Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 8 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This hearty and comforting dish combines juicy pork sausages with creamy colcannon and a rich Guinness onion gravy. Perfect for a cozy dinner!

Ingredients

Scale

Sausages:

8 pork sausages (bangers)
2 tablespoons vegetable oil

Colcannon:

2 pounds russet potatoes (peeled and cut into chunks)
4 cups chopped green cabbage
4 green onions (sliced)
4 tablespoons butter (divided)
1/2 cup warm milk
Salt and black pepper to taste

Guinness Onion Gravy:

2 large onions (thinly sliced)
1 tablespoon brown sugar
1 teaspoon Dijon mustard
1 cup beef stock
1 cup Guinness stout
1 tablespoon cornstarch mixed with 2 tablespoons water
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare Colcannon: Boil potatoes in salted water, adding cabbage in the last 5 minutes. Drain, mash with green onions, butter, milk, salt, and pepper.
Cook Sausages: Brown sausages in a skillet with oil until cooked through, about 12–15 minutes. Set aside.
Make Guinness Onion Gravy: In the same skillet, sauté onions, add sugar, mustard, beef stock, Guinness, and cornstarch slurry. Simmer until thickened.
Combine and Serve: Return sausages to the skillet, heat through. Serve over colcannon, topped with Guinness onion gravy.