Description
A hearty and comforting Irish-inspired meal featuring creamy colcannon mashed potatoes blended with cabbage and green onions, served with golden fried sausages (bangers) and topped with a rich Guinness onion gravy.
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
Sausages (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, around 20-30 minutes.
- Cook Finely Chopped Sausage: In a separate pan over medium heat, cook the finely chopped beef or turkey sausage until crispy, about 3-5 minutes.
- Add Butter and Season: Add butter to the sausage pan, season with salt and pepper, and cook until the butter is foamy, about 1 minute.
- Cook Cabbage: Stir in the thinly sliced cabbage, cooking until tender, approximately 10 minutes.
- Add Green Onions: Add the sliced green onions, 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, mash them, then mix in the cabbage and sausage mixture along with sour cream and enough milk to achieve the desired creamy consistency.
- Cook Sausages: Heat oil in a pan over medium-high heat. Add the sausages and cook until golden brown and fully cooked through, about 15-20 minutes, turning occasionally. Remove sausages and keep warm.
- Caramelize Onions: In the same pan, cook the sliced onion over medium heat until caramelized, about 10 minutes.
- Add Garlic and Thyme: Add the chopped garlic and fresh thyme to the onions and cook for an additional minute.
- Add Flour: Sprinkle the flour over the onion mixture and stir to combine. 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 mustard, Worcestershire sauce, and brown sugar. Simmer the gravy until thickened, about 5 minutes. Season with salt and pepper to taste.
- Serve: Spoon the colcannon onto plates, place the cooked sausages on top, and generously ladle the onion gravy over the sausages.
Notes
- Use Irish or English-style sausages for the most authentic flavor.
- Adjust milk quantity in the colcannon for preferred creaminess.
- Caramelizing onions slowly is key for a rich, flavorful gravy.
- The gravy can be made gluten-free by using a gluten-free flour alternative.
- Leftover colcannon can be reheated with a splash of milk to restore creaminess.
- This dish pairs beautifully with a pint of Guinness on the side.
