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Bangers and Colcannon with Guinness Onion Gravy

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  • Author: Chef Sara
  • 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:

  1. Place potatoes in a pot, cover with water, and bring to a boil. Cook until fork-tender (20-30 minutes).
  2. In a separate pan, cook the finely chopped sausage over medium heat until crispy (3-5 minutes).
  3. Add butter, season with salt and pepper, and cook until foamy (1 minute).
  4. Stir in sliced cabbage and cook until tender (10 minutes).
  5. Add green onions, cook for another 5 minutes, then season with salt and pepper. Set aside.
  6. Drain and mash the cooked potatoes. Mix in the cabbage mixture, sour cream, and enough milk for desired creaminess.

Cook the Bangers:

  1. Heat oil in a pan over medium-high heat.
  2. 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:

  1. In the same pan, cook sliced onions over medium heat until caramelized (10 minutes).
  2. Add chopped garlic and thyme; cook for another minute.
  3. Sprinkle flour over onions, stirring to combine. Cook for 2 minutes to remove raw flour taste.
  4. Slowly pour in broth, stirring constantly.
  5. Stir in mustard, Worcestershire sauce, and brown sugar. Simmer until thickened (5 minutes). Season with salt and pepper.

Assemble the Dish:

  1. 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

Find it online: https://saratasty.com/bangers-and-colcannon-with-guinness-onion-gravy/