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
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
- 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
