Bangers and Colcannon with Onion Gravy
Bangers and Colcannon with Onion Gravy is a hearty and comforting dish that brings together traditional Irish flavors. Juicy sausages are served atop colcannon—a creamy blend of mashed potatoes and sautéed cabbage—then smothered in a rich, flavorful onion gravy. This meal is perfect for celebrating St. Patrick’s Day or enjoying any time you crave classic Irish comfort food.
Why You’ll Love This Recipe
- Authentic Irish Flavors – Combines traditional elements like bangers, colcannon, and a rich onion gravy for a genuine taste of Ireland.
- Comforting and Satisfying – The creamy potatoes, savory sausages, and deep, flavorful gravy make for a filling meal.
- Perfect for Celebrations – Ideal for St. Patrick’s Day or any occasion that calls for hearty fare.
- Make-Ahead Components – Elements like the colcannon and gravy can be prepared in advance for easier assembly.
- Versatile Ingredients – Easily adaptable with available sausages and preferred vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Colcannon:
- 1 pound potatoes, peeled and diced
- ½ cup beef or turkey sausage, finely chopped
- 1 tablespoon butter
- ¼ small head cabbage, thinly sliced
- 4 green onions, sliced
- Salt and pepper to taste
- 1 tablespoon sour cream
- Milk, as needed for desired consistency
For the Bangers:
- 1 pound sausages (preferably Irish or English-style)
- 1 tablespoon oil
For the Onion Gravy:
- 1 large onion, sliced
- 1 clove garlic, chopped
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons flour
- 1 cup beef or vegetable broth
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
Directions
-
Prepare the Colcannon:
- Place diced potatoes in a pot, cover with water, and bring to a boil. Cook until fork-tender, about 20-30 minutes.
- In a separate pan, cook the finely chopped sausage over medium heat until slightly crispy, approximately 3-5 minutes.
- Add butter to the pan, season with salt and pepper, and cook until foamy, about 1 minute.
- Stir in sliced cabbage, coating it with the butter and cooked sausage. Cook until tender, around 10 minutes.
- Add green onions to the cabbage mixture, cook for an additional 5 minutes, then season with salt and pepper. Set aside.
- Once potatoes are cooked, drain and mash them. Mix in the cabbage and sausage mixture, sour cream, and enough milk to reach desired creaminess. Season to taste.
-
Cook the Bangers:
- Heat oil in a pan over medium-high heat.
- Add sausages and cook until golden brown and cooked through, about 15-20 minutes, turning occasionally. Remove from pan and keep warm.
-
Make the Onion Gravy:
- In the same pan used for the sausages, add sliced onions and cook over medium heat until caramelized, approximately 10 minutes.
- Add chopped garlic and thyme; cook for another minute.
- Sprinkle flour over the onions, stirring to combine, and cook for 2 minutes to eliminate raw flour taste.
- Slowly pour in broth, stirring constantly to prevent lumps.
- Stir in mustard, Worcestershire sauce, and brown sugar. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste.
-
Assemble the Dish:
- Spoon colcannon onto plates, place cooked bangers on top, and generously ladle onion gravy over the sausages.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Variations
- Vegetarian Option: Use plant-based sausages and vegetable broth in the gravy.
- Alternative Greens: Substitute cabbage with kale or spinach in the colcannon.
- Different Broths: Try chicken broth or a mix of broth and pomegranate juice for a unique gravy flavor.
- Cheesy Colcannon: Mix shredded cheddar into the mashed potatoes for added richness.
- Gluten-Free: Use gluten-free flour for the gravy and ensure sausages are gluten-free.
Storage/Reheating
- Storage: Refrigerate leftovers in airtight containers for up to 3 days.
- Reheating: Warm in a skillet over medium heat or microwave until heated through.
- Freezing: Not recommended, as potatoes may become grainy upon thawing.
FAQs
What is Bangers and Colcannon?
Bangers and Colcannon is a traditional Irish dish featuring sausages (bangers) served with mashed potatoes mixed with cabbage or greens (colcannon), often topped with a rich gravy.
Can I use different sausages?
Yes, you can use any type of sausages you prefer, such as beef, turkey, or chicken sausages.
What if I don’t have Worcestershire sauce?
You can substitute it with soy sauce or a mix of vinegar and a pinch of sugar.
How do I prevent the gravy from being too thick?
If the gravy becomes too thick, add a splash of broth or water until it reaches your desired consistency.
Can I make colcannon without cabbage?
Yes, you can substitute cabbage with kale, leeks, or spinach for a slightly different flavor.
What can I serve with this dish?
This dish pairs well with Irish soda bread, roasted vegetables, or a side of peas.
Can I make this dish ahead of time?
Yes, you can prepare the colcannon and gravy in advance. Reheat them before serving, and cook the sausages fresh for the best texture.
Is this dish spicy?
No, this dish is mild, but you can add spice by including crushed red pepper flakes or a dash of hot sauce in the gravy.
Can I cook the sausages in the oven?
Yes, bake the sausages at 375°F (190°C) for about 25 minutes, turning halfway through for even cooking.
How do I store leftovers?
Store the components separately in airtight containers in the refrigerator for up to 3 days.
Conclusion
Bangers and Colcannon with Onion Gravy is a comforting and flavorful dish that brings a taste of Ireland to your table. With its creamy mashed potatoes, rich gravy, and perfectly cooked sausages, this meal is perfect for a cozy dinner or a festive celebration. Enjoy it with friends and family for an authentic and satisfying experience!
Print
Bangers and Colcannon with Guinness Onion Gravy
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Gluten Free
Description
Enjoy a taste of Ireland with this Bangers and Colcannon with Onion Gravy recipe! Juicy sausages rest atop creamy mashed potatoes with sautéed cabbage, then smothered in a rich, savory onion gravy. This comforting dish is perfect for St. Patrick’s Day or any time you’re craving hearty Irish fare.
Ingredients
For the 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
For the Bangers:
- 1 lb sausages (Irish or English-style)
- 1 tbsp oil
For the 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
Prepare the Colcannon:
- Place potatoes in a pot, cover with water, and bring to a boil. Cook until fork-tender (20-30 minutes).
- In a separate pan, cook the finely chopped sausage over medium heat until crispy (3-5 minutes).
- Add butter, season with salt and pepper, and cook until foamy (1 minute).
- Stir in sliced cabbage and cook until tender (10 minutes).
- Add green onions, cook for another 5 minutes, then season with salt and pepper. Set aside.
- Drain and mash the cooked potatoes. Mix in the cabbage mixture, sour cream, and enough milk for desired creaminess.
Cook the Bangers:
- Heat oil in a pan over medium-high heat.
- Add sausages and cook until golden brown and fully cooked (15-20 minutes), turning occasionally. Remove from pan and keep warm.
Make the Onion Gravy:
- In the same pan, cook sliced onions over medium heat until caramelized (10 minutes).
- Add chopped garlic and thyme; cook for another minute.
- Sprinkle flour over onions, stirring to combine. Cook for 2 minutes to remove raw flour taste.
- Slowly pour in broth, stirring constantly.
- Stir in mustard, Worcestershire sauce, and brown sugar. Simmer until thickened (5 minutes). Season with salt and pepper.
Assemble the Dish:
- Spoon colcannon onto plates, place cooked bangers on top, and generously ladle onion gravy over the sausages.
Notes
- Vegetarian Option – Use plant-based sausages and vegetable broth.
- Alternative Greens – Swap cabbage for kale or spinach.
- Gluten-Free – Use gluten-free flour for the gravy and ensure sausages are gluten-free.
- Make-Ahead Tip – Prepare colcannon and gravy in advance; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
