Description
A comforting and traditional Irish meal featuring creamy colcannon mashed potatoes with cabbage and green onions, paired with savory sausages known as bangers, all topped with a rich Guinness onion gravy. This recipe combines hearty flavors and textures perfect for a cozy 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 peeled and diced potatoes in a pot, cover with water, and bring to a boil. Cook until fork-tender, about 20 to 30 minutes.
- Cook Finely Chopped Sausage: In a separate pan, cook the finely chopped beef or turkey sausage over medium heat until crispy, about 3 to 5 minutes.
- Sauté Butter: Add butter to the pan, season with salt and pepper, and cook until the butter is foamy, around 1 minute.
- Cook Cabbage: Stir in the thinly sliced cabbage and cook until tender, approximately 10 minutes.
- Add Green Onions: Add sliced green onions to the pan, cook for another 5 minutes, then season with salt and pepper. Remove from heat and set aside.
- Mash Potatoes and Combine: Drain the cooked potatoes and mash them. Mix in the cabbage and sausage mixture, then fold in sour cream and enough milk to reach a creamy consistency.
- Prepare Sausages: Heat oil in a pan over medium-high heat, add the whole sausages, and cook until golden brown and fully cooked through, about 15 to 20 minutes, turning occasionally. Remove from 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: Stir in chopped garlic and fresh thyme, cooking for another minute until fragrant.
- Make Roux: Sprinkle flour over the onions and stir to combine. Cook for 2 minutes to remove the raw flour taste.
- Add Broth: Slowly pour in beef or vegetable broth while stirring constantly to avoid lumps.
- Season Gravy: Stir in mustard, Worcestershire sauce, and brown sugar. Simmer the gravy for about 5 minutes until thickened. 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. Serve immediately for best flavor.
Notes
- Use Irish or English-style sausages for authentic flavor.
- You can substitute beef broth for vegetable broth to keep the gravy vegetarian-friendly (omit sausages in that case).
- Adjust milk quantity for desired colcannon consistency; whole milk or cream yields richer results.
- Caramelizing onions slowly enhances the sweetness and depth of the gravy.
- For added flavor, you can add a splash of Guinness beer to the gravy along with the broth, though it’s not listed in this recipe.
