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