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.
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 fork-tender, about 20 to 30 minutes.
- Cook Sausage for Colcannon: In a separate pan, cook the finely chopped sausage over medium heat until crispy, about 3 to 5 minutes.
- 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.
- Sauté Cabbage: Stir in the thinly sliced cabbage and cook until tender, about 10 minutes, stirring occasionally.
- 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.
- 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.
- 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.
- Caramelize Onions: In the same pan, cook the sliced onions over medium heat until caramelized, about 10 minutes, stirring frequently to prevent burning.
- Add Garlic and Thyme: Add the chopped garlic and fresh thyme to the onions, cooking for another minute until fragrant.
- Make Roux: Sprinkle the flour over the onion mixture, stirring to combine thoroughly. Cook for 2 minutes to remove the raw flour taste.
- Add Broth: Slowly pour in the beef or vegetable broth while stirring constantly to avoid lumps.
- 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.
- 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
