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
Scale
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.
