Description
A classic Irish comfort food featuring savory sausages (bangers) served atop creamy colcannon—mashed potatoes with cabbage and green onions—topped with a rich Guinness onion gravy. This hearty dish combines tender, flavorful sausages with buttery mashed potatoes and a tangy, caramelized onion sauce infused with mustard and Worcestershire for a truly satisfying meal.
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 20-30 minutes.
- Cook Chopped Sausage: In a separate pan over medium heat, cook the finely chopped sausage until crispy, about 3-5 minutes.
- Sauté Cabbage: Add butter to the pan with cooked sausage, season with salt and pepper, and cook until butter is foamy, about 1 minute. Stir in thinly sliced cabbage and cook until tender, approximately 10 minutes.
- Add Green Onions: Stir in sliced green onions and cook for an additional 5 minutes. Season with salt and pepper, then set the cabbage mixture aside.
- Mash Potatoes: Drain the cooked potatoes and mash them. Mix in the prepared cabbage mixture, sour cream, and enough milk to achieve the desired creamy consistency.
- Cook Bangers: Heat oil in a pan over medium-high heat. Add whole sausages and cook until golden brown and fully cooked, about 15-20 minutes, turning occasionally. Remove from pan and keep warm.
- Caramelize Onions: In the same pan, add sliced onions and cook over medium heat until caramelized, approximately 10 minutes.
- Add Garlic and Thyme: Stir in chopped garlic and fresh thyme, cooking for another minute to release aromas.
- Make Roux: Sprinkle flour over the onions, stirring to combine. Cook for 2 minutes to remove the raw flour taste.
- Add Broth and Flavorings: Slowly pour in the beef or vegetable broth while stirring constantly to avoid lumps. Stir in mustard, Worcestershire sauce, and brown sugar. Simmer the gravy for about 5 minutes until it thickens. Season with salt and pepper to taste.
- Assemble Dish: Spoon the creamy colcannon onto plates, place the cooked sausages on top, and generously ladle the Guinness onion gravy over the bangers. Serve warm and enjoy your hearty Irish meal.
Notes
- For a richer flavor, use beef sausage instead of turkey.
- You can substitute cabbage with kale or spinach as an alternative.
- Adjust gravy thickness by adding more broth if too thick or cooking longer if too thin.
- Adding a splash of Guinness beer to the gravy enhances its authentic taste.
- Serve with a side of crusty bread to soak up the delicious gravy.
