Bangers and Colcannon with Guinness Onion Gravy Recipe
If you’re longing for the ultimate comfort dish that’s hearty, flavorful, and just a little bit festive, look no further than Bangers and Colcannon with Guinness Onion Gravy. This iconic Irish-inspired meal is the perfect marriage of juicy sausages, creamy mashed potatoes loaded with cabbage and scallions, and a rich gravy laced with malty stout and soft, caramelized onions. Every forkful promises big, cozy flavors that feel right at home on any dinner table—especially when shared with family and friends.
Ingredients You’ll Need
The ingredients for Bangers and Colcannon with Guinness Onion Gravy are beautifully simple, each one shining in its own way while coming together for a classic, soul-warming experience. Here’s what you need—and why every ingredient matters.
- Pork Sausages: Traditional Irish-style bangers or bratwurst bring savory depth and satisfyingly juicy bites to the plate.
- Oil: Just a splash ensures those sausages get that perfect golden-brown sizzle.
- Potatoes: Yukon Gold or russet potatoes mash up creamy and smooth for a luscious colcannon base.
- Green Cabbage: Adds color, texture, and a sweet earthiness that makes this mash irresistible.
- Unsalted Butter: Gives creamy richness to both the colcannon and the gravy, leveling up every bite.
- Whole Milk or Cream: Ensures the mash is silky and moist—use cream for extra indulgence!
- Green Onions: Fresh, slightly sharp, and a must for that authentic colcannon flavor.
- Salt and Pepper: The seasoning heroes, bringing the entire dish into delicious balance.
- Yellow Onion: Caramelizes into a sweet, savory foundation for the Guinness gravy.
- Flour: Thickens the luscious gravy, giving it body so it drapes beautifully over everything.
- Guinness Stout: Rich, malty, and deep—it’s the secret to a truly memorable onion gravy.
- Beef Broth: Lends umami and a silky finish to the savory sauce.
- Worcestershire Sauce: Adds an underlying tang that makes the gravy pop with flavor.
How to Make Bangers and Colcannon with Guinness Onion Gravy
Step 1: Cook the Potatoes
Start your Bangers and Colcannon with Guinness Onion Gravy by bringing a large pot of salted water to a boil. Add the peeled and cubed potatoes, and simmer them until they’re fork-tender, about 15 to 20 minutes. While the potatoes soften, you can get started on the other components—multi-tasking is your friend here for a speedy dinner!
Step 2: Sauté the Cabbage
While the potatoes work their magic, melt a tablespoon of butter in a skillet over medium heat. Toss in the thinly sliced cabbage and let it cook gently until it’s softened but still bright, about 5 minutes. This brings a subtle sweetness and mellow crunch to the colcannon.
Step 3: Mash and Mix the Colcannon
Drain the potatoes and place them back in the pot. Add the remaining butter and milk or cream, then mash everything until you have a smooth, rich mash. Stir in your sautéed cabbage and chopped green onions, then season generously with salt and pepper. Taste and adjust if needed—this mash should be creamy, flavorful, and flecked with green.
Step 4: Prepare the Guinness Onion Gravy
For a truly knockout component of Bangers and Colcannon with Guinness Onion Gravy, melt butter in a wide pan over medium heat. Add your thinly sliced onions and gently caramelize them, stirring occasionally, for 10 to 12 minutes until golden and aromatic. Sprinkle over the flour and cook for a minute. Slowly drizzle in Guinness, then pour in beef broth, stirring constantly. Finish with Worcestershire sauce, and let your gravy bubble up to thicken, about 5 to 7 minutes. Taste and add salt and pepper for that perfect savory depth.
Step 5: Cook the Bangers
In a separate skillet, heat oil over medium. Add the sausages, turning every few minutes, and let them brown evenly and cook through—about 12 to 15 minutes. The goal is beautifully caramelized outsides and fully cooked insides, locking in all those wonderful juices.
Step 6: Plate and Serve
To finish your Bangers and Colcannon with Guinness Onion Gravy, scoop a generous mound of colcannon onto each plate. Top with two golden sausages and ladle over plenty of rich Guinness onion gravy. Dig in while it’s piping hot and watch the smiles all around your table.
How to Serve Bangers and Colcannon with Guinness Onion Gravy
Garnishes
A sprinkle of sliced green onions or a scattering of fresh chopped parsley adds zest and color to your Bangers and Colcannon with Guinness Onion Gravy. If you love a little bite, a twist of cracked black pepper on top is just the thing. Don’t forget a spoonful of extra gravy—it’s simply irresistible!
Side Dishes
While this is a totally satisfying meal on its own, classic Irish soda bread or a crusty rustic loaf is perfect for mopping up every bit of gravy. Add a crisp green salad on the side for freshness and balance—it’s the perfect contrast to the creamy, rich flavors of the dish.
Creative Ways to Present
Serve your Bangers and Colcannon with Guinness Onion Gravy family-style on a big platter for a festive table centerpiece. For a fun twist, pipe the colcannon into mounds and nestle the sausages elegantly on top, or go mini with individual ramekins for a playful dinner party presentation. However you serve it, this dish shines!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Bangers and Colcannon with Guinness Onion Gravy, lucky you—leftovers are just as delicious! Let everything cool fully, then store the sausages, colcannon, and gravy in separate airtight containers in the fridge. They’ll stay fresh and flavorful for 3 to 4 days.
Freezing
This recipe freezes beautifully. Wrap the sausages and colcannon separately in freezer-safe containers or bags. Pour the cooled gravy into a freezer-safe jar. Everything will keep frozen for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
For quick and tasty leftovers, reheat the colcannon and gravy gently on the stove over low heat, adding a splash of milk if needed to loosen the mash. Warm the sausages in a covered skillet or microwave until they’re heated through. Assemble just before serving, and enjoy the dish like it was made fresh!
FAQs
Can I use a different type Main Course
Absolutely! While Irish bangers are traditional, bratwurst or any high-quality pork sausage will work beautifully. For a lighter touch, chicken or turkey sausages are a fine substitute—just watch the cook time.
Is it possible to make the colcannon dairy-free?
Yes, simply use plant-based butter and your favorite unsweetened dairy-free milk—like oat or almond. The mash will still be creamy and flavorful, just a touch lighter.
Can I make the Guinness onion gravy without alcohol?
If you prefer to skip the stout, use extra beef broth and add a dash of balsamic vinegar or a spoonful of brown sugar for richness and depth. The flavors will still be full and satisfying.
What is the difference between colcannon and regular mashed potatoes?
Colcannon is a traditional Irish mash that folds in sautéed cabbage (or sometimes kale) and green onions, giving it a lovely earthy flavor and extra texture. It’s mashed potatoes with a welcome twist!
How can I make this gluten-free?
Swap the regular flour for a gluten-free all-purpose blend when thickening the gravy, and double-check your sausage and Worcestershire sauce labels to ensure they’re gluten-free.
Final Thoughts
When you crave pure comfort and crave-worthy flavor, Bangers and Colcannon with Guinness Onion Gravy truly delivers. Whether it’s for a cozy family night or a festive gathering, this recipe is always a showstopper. Give it a try and watch it win hearts—one hearty, savory bite at a time!
Print
Bangers and Colcannon with Guinness Onion Gravy Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this hearty and comforting dish of Bangers and Colcannon with a rich Guinness Onion Gravy. Perfect for a cozy dinner any time of year!
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
- Colcannon: Boil the potatoes until tender, sauté cabbage, mash potatoes with butter and milk, mix in cabbage and green onions, season.
- Gravy: Caramelize onions, add flour, pour in Guinness and broth, simmer, season.
- Bangers: Cook sausages until browned and cooked through.
- Serve: Plate colcannon, top with sausages, and spoon over gravy.
Notes
- Use Yukon Gold potatoes for extra creaminess.
- You can substitute kale for cabbage if desired.
- The gravy can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate
- Calories: 590
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 90 mg
