Bangers and Colcannon with Guinness Onion Gravy Recipe

If you are craving a comforting classic with a rich twist, look no further than this Bangers and Colcannon with Guinness Onion Gravy Recipe. Combining fluffy, creamy colcannon infused with tender cabbage and spring onions, hearty sausages browned to perfection, and a deeply flavorful Guinness onion gravy, this dish brings Irish pub charm right to your kitchen. It’s a soul-warming meal that’s perfect for cozy dinners with friends or family, guaranteed to keep you coming back for seconds.

Ingredients You’ll Need

These ingredients are wonderfully simple, yet each one plays a vital role in building the layers of flavor, texture, and color that make this dish truly special. From the earthy potatoes and fresh cabbage to the rich stout-infused gravy, you’re in for a treat with every element.

• 1 lb potatoes, peeled and diced: The base for creamy, fluffy colcannon that comforts with every bite.
• ½ cup beef or turkey sausage, finely chopped: Adds a burst of meaty, savory flavor to the cabbage mix.
• 1 tbsp butter: For richness and to gently soften the cabbage.
• ¼ small head cabbage, thinly sliced: Brings subtle sweetness and a beautiful green color.
• 4 green onions, sliced: Adds a fresh, mild onion bite that balances the dish.
• Salt and pepper, to taste: Essential seasonings to elevate every component.
• 1 tbsp sour cream: For tangy creaminess in the colcannon.
• Milk, as needed: Helps achieve the perfect smooth texture in the mash.
• 1 lb sausages (Irish or English-style): The hearty stars of the meal, bursting with flavor.
• 1 tbsp oil: For browning the sausages to golden perfection.
• 1 large onion, sliced: Caramelizes slowly to create a sweet, savory base for the gravy.
• 1 clove garlic, chopped: Adds a subtle depth of flavor to the gravy.
• 1 tsp fresh thyme, chopped: Herbal undertones that complement the richness.
• 2 tbsp flour: For thickening the delicious onion gravy.
• 1 cup beef or vegetable broth: The liquid base that ties the gravy together.
• 2 tbsp mustard: Adds a tangy kick that cuts through the richness.
• 1 tbsp Worcestershire sauce: Imparts a savory boost and complexity.
• 1 tbsp brown sugar: Balances the tang and adds a hint of caramelized sweetness.

How to Make Bangers and Colcannon with Guinness Onion Gravy Recipe

Step 1: Prepare the Potatoes and Sausage

Start by boiling the peeled, diced potatoes in a pot of water until they are fork-tender, which usually takes about 20 to 30 minutes. While the potatoes are cooking, take the finely chopped sausage and crisp it up in a separate pan over medium heat for around 3 to 5 minutes. This adds a nice burst of meaty flavor and texture to the colcannon later on.

Step 2: Cook the Cabbage and Onions for Colcannon

Add butter to the sausage pan, letting it melt and foam for a minute. Then, toss in the thinly sliced cabbage and cook gently until tender, about 10 minutes. Follow with the green onions, cooking them for another 5 minutes to soften and release their mild flavor. Season with salt and pepper, then set this flavorful cabbage and sausage mixture aside.

Step 3: Mash the Potatoes and Combine

Drain the cooked potatoes and mash them until smooth. Stir in the cabbage-sausage mix, dollop of sour cream, and just enough milk to create your desired creamy consistency. This colcannon is now a luscious, savory mash with delightful texture and fresh notes from the cabbage and green onions.

Step 4: Brown the Sausages

Heat oil in a skillet over medium-high heat and cook the whole sausages until they develop an irresistible golden crust and are cooked through, which takes about 15 to 20 minutes. Remember to turn them occasionally to get even browning all around. Once done, remove them from the pan and keep them warm while you prepare the gravy.

Step 5: Make the Guinness Onion Gravy

Using the same pan, sauté the sliced onions over medium heat until they caramelize beautifully, about 10 minutes. Add garlic and fresh thyme, letting everything cook for an extra minute to fill your kitchen with amazing aromas. Sprinkle the flour over the onions and stir to remove any raw taste, cooking for 2 minutes. Slowly whisk in your broth, then stir in mustard, Worcestershire sauce, and brown sugar. Simmer until thickened, about 5 minutes, seasoning with salt and pepper to taste. This rich, tangy gravy perfectly complements the sausages and colcannon.

Step 6: Plate and Serve

Spoon generous portions of colcannon onto each plate, lay the browned bangers on top, and finish by ladling the luscious Guinness onion gravy all over. The result is a comforting plate packed with layers of flavor, texture, and warmth.

How to Serve Bangers and Colcannon with Guinness Onion Gravy Recipe

Garnishes

A sprinkle of freshly chopped parsley or chives works wonderfully as a garnish, bringing a pop of vibrant green and a fresh finish to this hearty dish. You can also add a light dusting of black pepper to enhance the flavors right before serving.

Side Dishes

This meal shines on its own, but if you want to add something extra, a crisp green salad with a light vinaigrette or roasted root vegetables pairs perfectly. Something simple like buttered peas also complements the richness without overpowering the dish.

Creative Ways to Present

For a fun twist, try serving the colcannon in individual ramekins topped with a sausage and a generous pour of gravy for a visually appealing presentation. Alternatively, place the bangers on a platter surrounded by colcannon and pour the gravy tableside for a rustic, communal feel.

Make Ahead and Storage

Storing Leftovers

Leftover colcannon and sausages store beautifully in the fridge for up to 3 days. Keep the gravy separate in an airtight container to maintain its silky texture and reheat everything together just before serving.

Freezing

You can freeze the colcannon without the sausages and gravy for up to 2 months. Make sure it is cooled completely, then transfer it to a freezer-safe container. Sausages and gravy tend to lose quality when frozen and reheated separately, so fresh preparation is best for those components.

Reheating

Reheat colcannon gently on the stove over low heat with a splash of milk to revive its creaminess. Warm the sausages in a skillet until heated through. Heat the gravy separately on the stove, stirring occasionally to prevent sticking, then combine everything before serving.

FAQs

Can I use other types of sausage for this recipe?

Absolutely! While Irish or English-style sausages are traditional, you can easily use pork, beef, or even turkey sausages depending on your preference. Just aim for a sausage with good flavor and fat content to keep the dish rich and satisfying.

Is there a vegetarian alternative for the Bangers and Colcannon with Guinness Onion Gravy Recipe?

Yes, you can substitute the sausages with plant-based options or hearty mushrooms like portobello. Use vegetable broth for the gravy and consider adding smoked paprika or liquid smoke to enhance the depth of flavor in the gravy.

Can I prepare parts of this dish ahead of time?

You can definitely prepare the colcannon and the gravy in advance. Simply cool and refrigerate them separately. Sauté and reheat the sausages just before serving to keep them juicy and fresh.

How do I make the gravy thicker if needed?

If your gravy isn’t thick enough after simmering, mix a teaspoon of flour or cornstarch with a little cold water to create a slurry, then stir it into the gravy and cook for a few more minutes until it reaches your desired consistency.

What is the best type of potato to use for colcannon?

Starchy potatoes like Russets or Yukon Golds work best because they mash up nice and fluffy, absorbing the flavors and milk smoothly without getting gluey.

Final Thoughts

I truly hope this Bangers and Colcannon with Guinness Onion Gravy Recipe brings you as much joy as it does when I make it. There is something so heartwarming and fabulous about this dish, with its perfect balance of creamy, meaty, and savory-sweet flavors. So go ahead, gather your ingredients, and treat yourself and your loved ones to a soul-satisfying meal full of tradition and love.

Bangers and Colcannon with Guinness Onion Gravy Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

A classic Irish comfort meal featuring creamy colcannon made with mashed potatoes and cabbage, served with savory sausages (bangers) and topped with a rich Guinness onion gravy. This hearty dish is perfect for a cozy dinner and showcases traditional Irish flavors with a modern twist.

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Ingredients

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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

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Instructions

1. Boil Potatoes: Place the peeled and diced potatoes in a pot, cover with water, and bring to a boil. Cook until fork-tender, about 20 to 30 minutes.
2. Cook Sausage for Colcannon: In a separate pan, cook the finely chopped sausage over medium heat until crispy, about 3 to 5 minutes.
3. Melt Butter and Season: Add butter to the pan with sausage, season with salt and pepper, and cook until the butter is foamy, approximately 1 minute.
4. Sauté Cabbage: Stir in the thinly sliced cabbage and cook until tender, about 10 minutes, stirring occasionally.
5. Add Green Onions: Add the sliced green onions, cook for another 5 minutes, then season the mixture with salt and pepper. Remove from heat and set aside.
6. Mash Potatoes and Combine: Drain the cooked potatoes and mash them until smooth. Mix in the cabbage and sausage mixture, sour cream, and enough milk to achieve your desired creamy consistency.
7. Cook Bangers: Heat oil in a pan over medium-high heat. Add the whole sausages and cook until golden brown and fully cooked, about 15 to 20 minutes, turning them occasionally. Remove from the pan and keep warm.
8. Caramelize Onions: In the same pan, cook the sliced onions over medium heat until caramelized, about 10 minutes, stirring frequently to prevent burning.
9. Add Garlic and Thyme: Add the chopped garlic and fresh thyme to the onions, cooking for another minute until fragrant.
10. Make Roux: Sprinkle the flour over the onion mixture, stirring to combine thoroughly. Cook for 2 minutes to remove the raw flour taste.
11. Add Broth: Slowly pour in the beef or vegetable broth while stirring constantly to avoid lumps.
12. Season Gravy: Stir in the mustard, Worcestershire sauce, and brown sugar. Simmer the gravy until thickened, about 5 minutes. Season with salt and pepper to taste.
13. Serve: Spoon the creamy colcannon onto plates, place the cooked bangers on top, and generously ladle the flavorful Guinness onion gravy over the sausages.

Notes

• For a richer colcannon, use whole milk or cream instead of regular milk.
• Substitute green onions with leeks for a milder flavor.
• To make the dish gluten free, use a gluten-free flour for the gravy.
• For additional depth, add a splash of Guinness beer to the onion gravy while simmering.
• This dish pairs well with steamed green vegetables or a fresh salad to balance the richness.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Irish