If you are looking to warm your soul with a classic Irish comfort dish, then the Bangers and Colcannon with Guinness Onion Gravy Recipe is just what you need. This hearty meal brings together perfectly browned sausages, creamy colcannon mashed potatoes loaded with savory cabbage, and a rich, deeply flavored Guinness onion gravy that ties everything together beautifully. It’s not only a feast for your taste buds but also a heartwarming experience that feels like a cozy hug on a plate. Whether for St. Patrick’s Day or any day you crave something comforting and delicious, this recipe hits all the right notes.
Ingredients You’ll Need
Gathering the right ingredients is key for nailing this classic dish, and you’ll find that each one plays a crucial role in building layers of flavor, texture, and color. From the earthy potatoes and fresh cabbage to the robust Guinness and aromatic onions, everything comes together simply but intentionally.
- 6 pork sausages: Choose traditional Irish or bratwurst-style for authentic flavor and juicy texture.
- 1 tablespoon oil: For browning the sausages, providing a crisp exterior.
- 2 pounds potatoes (peeled and cubed): Yukon Gold is ideal here for a creamy mash.
- 1/2 head green cabbage (thinly sliced): Adds a mild, slightly sweet crunch and vibrant color to the colcannon.
- 4 tablespoons unsalted butter: Enriches the mashed potatoes and helps soften the cabbage.
- 1/2 cup whole milk or cream: Makes the colcannon luxuriously smooth.
- 2 green onions (chopped): Offers subtle sharpness and fresh green hues.
- Salt and pepper to taste: Essential for seasoning each component perfectly.
- 1 tablespoon butter (for gravy): For sautéing onions to caramelized perfection.
- 1 large yellow onion (thinly sliced): The backbone of the Guinness onion gravy’s rich flavor.
- 1 tablespoon flour: To thicken the gravy for that perfect silky texture.
- 1 cup Guinness stout: Infuses the gravy with a deep, malty complexity.
- 1/2 cup beef broth: Adds body and richness beyond that of the stout alone.
- 1 teaspoon Worcestershire sauce: Brings a tangy, umami depth to the gravy.
How to Make Bangers and Colcannon with Guinness Onion Gravy Recipe
Step 1: Prepare the Colcannon
Start by boiling the peeled and cubed potatoes in salted water until they are tender, about 15 to 20 minutes—perfectly soft to mash. While those are cooking, melt a tablespoon of butter in a skillet and gently sauté the thinly sliced cabbage until it softens, which takes around 5 minutes. This step brightens the cabbage’s flavor and texture. Once the potatoes are done, drain them well and mash with the remaining butter and your choice of milk or cream until perfectly smooth and creamy. Fold in the sautéed cabbage and freshly chopped green onions. Season this comforting mixture generously with salt and pepper, then keep it warm for serving.
Step 2: Make the Guinness Onion Gravy
In a separate pan, melt a tablespoon of butter and add the thinly sliced onion. Patience is key here; cook slowly over medium heat until the onions caramelize into a golden brown, soft, and sweet base—this takes about 10 to 12 minutes but it’s worth every second. Sprinkle in the flour and stir for 1 minute to cook out that raw flour taste. Then gradually pour in the Guinness stout while stirring to avoid lumps, followed by the beef broth. Add Worcestershire sauce for an extra layer of savory complexity. Let this simmer gently for 5 to 7 minutes as it thickens into a smooth, glossy gravy. Taste and adjust the seasoning with salt and pepper.
Step 3: Cook the Bangers
Finally, heat the oil in a skillet over medium heat and cook the sausages until they develop a beautiful golden brown crust and are cooked through. This usually takes about 12 to 15 minutes. Remember to turn them occasionally to get an even color and ensure they stay juicy on the inside. When everything is ready, plate a generous scoop of the warm colcannon, nestle the sausages on top, and generously spoon over the luscious Guinness onion gravy for a complete feast.
How to Serve Bangers and Colcannon with Guinness Onion Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or extra green onions adds a bright pop of color and a fresh note that contrasts wonderfully with the deep richness of the gravy. A little cracked black pepper on top finishes the dish elegantly. These small touches elevate your presentation and enhance the overall flavor experience.
Side Dishes
This comforting meal pairs beautifully with simple side options like steamed green beans or roasted root vegetables. Lighter salad greens dressed with a tangy vinaigrette can also provide a refreshing balance, cutting through the richness of the gravy and creamy colcannon.
Creative Ways to Present
Serve the Bangers and Colcannon with Guinness Onion Gravy Recipe family-style on a rustic wooden board for a warm, inviting feel. You could also tuck the sausages inside crusty rolls for a hearty sandwich version, drizzling the Guinness gravy inside as an irresistible dipping sauce — perfect for a casual gathering or pub-style night.
Make Ahead and Storage
Storing Leftovers
Leftovers of this dish store well in an airtight container in the refrigerator for up to three days. Keep the sausages separate from the colcannon and gravy if possible to maintain the best texture and flavor when reheating.
Freezing
While the sausages and gravy freeze well, the colcannon is best enjoyed fresh due to its creamy texture, which may change upon freezing. If freezing is necessary, freeze sausages and gravy separately in airtight containers and thaw overnight in the fridge before reheating.
Reheating
Reheat the sausages gently in a skillet over medium-low heat until warmed through to avoid drying them out. Warm the colcannon and gravy separately in a microwave or on the stovetop, stirring occasionally to maintain creaminess and prevent gravy separation. Combine just before serving for the best taste.
FAQs
Can I use a different type of sausage?
Absolutely. While traditional Irish pork sausages are ideal, bratwursts or other flavorful pork sausages work beautifully. Just choose sausages that are juicy and not overly heavily spiced.
What can I substitute for cabbage in colcannon?
Kale is a fantastic alternative to cabbage and will add a slightly earthier taste and more vibrant green color. Just sauté it until tender before folding it into the mashed potatoes.
Is Guinness necessary for the gravy?
Guinness adds a distinct malty depth and bitterness to the onion gravy, but you can substitute with another stout or a rich dark beer if needed. Avoid light beers as they won’t replicate the depth of flavor.
Can I make this dish vegetarian?
The bangers and beef broth would need to be swapped out. You could try vegetarian sausages and use vegetable broth for the gravy, but traditional flavor will be different. It’s a great base for experimentation, though!
How long does this meal take to prepare?
This entire recipe typically takes about 55 minutes from start to finish, including prep and cooking. It’s straightforward enough for a weeknight meal but impressive enough for guests.
Final Thoughts
There’s something undeniably comforting about a plate of Bangers and Colcannon with Guinness Onion Gravy Recipe that makes any meal feel like a celebration. With its rich flavors, creamy textures, and simply delicious gravy, this dish promises to become a beloved staple in your kitchen. So go ahead, gather your ingredients, and dive into this heartwarming Irish classic—you won’t regret it!
Print
Bangers and Colcannon with Guinness Onion Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Description
Bangers and Colcannon with Guinness Onion Gravy is a classic Irish comfort food featuring succulent pork sausages served alongside creamy mashed potatoes blended with sautéed cabbage and green onions, topped with a rich and flavorful Guinness stout onion gravy. This hearty main course perfectly balances savory, creamy, and robust elements for a satisfying meal ideal for St. Patrick’s Day or any cozy dinner.
Ingredients
For the Bangers:
- 6 pork sausages (traditional Irish or bratwurst-style)
- 1 tablespoon oil
For the Colcannon:
- 2 pounds potatoes (peeled and cubed)
- 1/2 head green cabbage (thinly sliced)
- 4 tablespoons unsalted butter
- 1/2 cup whole milk or cream
- 2 green onions (chopped)
- Salt and pepper to taste
For the Guinness Onion Gravy:
- 1 tablespoon butter
- 1 large yellow onion (thinly sliced)
- 1 tablespoon flour
- 1 cup Guinness stout
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prepare the Colcannon: Start by boiling the peeled and cubed potatoes in salted water until tender, about 15–20 minutes. While the potatoes cook, melt 1 tablespoon of butter in a skillet over medium heat, then sauté the sliced cabbage until softened, about 5 minutes. Drain the potatoes and mash them with the remaining butter and milk or cream until smooth. Stir in the sautéed cabbage and chopped green onions, seasoning with salt and pepper to taste. Keep warm until serving.
- Make the Guinness Onion Gravy: In a pan, melt butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until caramelized, about 10–12 minutes. Sprinkle the flour over the onions and stir well for 1 minute to cook out the raw flour taste. Gradually pour in the Guinness stout followed by the beef broth, whisking constantly to prevent lumps. Add Worcestershire sauce and simmer the gravy for 5–7 minutes, or until thickened. Season with salt and pepper to taste.
- Cook the Bangers: Heat oil in a separate skillet over medium heat. Add the pork sausages and cook, turning occasionally, until they are evenly browned and thoroughly cooked through, about 12–15 minutes.
- To Serve: Place a generous scoop of colcannon on each plate, top with cooked sausages, and spoon over the warm Guinness onion gravy. Serve immediately for best flavor and texture.
Notes
- Use Yukon Gold potatoes for a creamier texture in the colcannon.
- Kale can be substituted for cabbage if preferred for a different flavor and texture.
- The Guinness onion gravy can be prepared ahead of time and gently reheated before serving.
