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Cozy Irish Bangers and Creamy Colcannon Mash Recipe with Guinness Gravy

Irish bangers and creamy colcannon mash - featured image
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A hearty and comforting Irish meal featuring juicy pork sausages served with creamy colcannon mash and rich Guinness gravy. Perfect for cozy nights and easy to prepare in under 45 minutes.

Ingredients

Scale
  • 8 Irish pork sausages (or your preferred quality pork sausages)
  • 1 tbsp vegetable oil (for frying)
  • 2 lbs (900g) potatoes, peeled and chopped (Yukon Gold or Russet work well)
  • 4 cups (100g) finely chopped green cabbage
  • 1 cup (240ml) whole milk, warmed
  • 4 tbsp unsalted butter, divided (plus extra for serving)
  • 3 green onions (scallions), thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp unsalted butter (for gravy)
  • 2 tbsp all-purpose flour
  • 1 cup (240ml) beef or vegetable stock
  • 1 cup (240ml) Guinness stout (or any dark beer)
  • 1 tsp Worcestershire sauce
  • Salt and pepper, to taste

Instructions

  1. Place peeled and chopped potatoes into a large pot. Cover with cold salted water and bring to a boil. Cook for about 15-20 minutes or until tender when pierced with a fork. Drain well in a colander.
  2. While potatoes cook, heat 2 tablespoons of butter in a large frying pan over medium heat. Add the chopped cabbage and scallions, stirring occasionally. Cook until the cabbage is soft and slightly golden, about 8-10 minutes. Season lightly with salt and pepper. Set aside.
  3. Return the drained potatoes to the pot or a large bowl. Add the remaining butter and warmed milk. Mash with a potato masher or ricer until creamy and smooth. Gently fold in the cooked cabbage and scallions mixture. Taste and adjust seasoning with salt and pepper. Keep warm.
  4. In the frying pan, heat vegetable oil over medium heat. Add the sausages, turning frequently to brown evenly. This should take about 12-15 minutes. Make sure they are cooked through but still juicy. Remove from pan and keep warm.
  5. In a medium saucepan, melt butter over medium heat. Whisk in flour to create a smooth roux and cook for 2-3 minutes until golden but not burnt.
  6. Gradually whisk in the stock and Guinness, stirring constantly to prevent lumps. Add Worcestershire sauce, then simmer for 5-7 minutes until thickened to a gravy consistency. Season with salt and pepper.
  7. Spoon the creamy colcannon mash onto plates, place the bangers on top or beside, and generously pour the Guinness gravy over everything. Add a small pat of butter on the mash if you like it extra rich.

Notes

Use Irish or British-style sausages for authentic flavor. Warm milk before adding to mash to keep it silky smooth. If gravy is too thick, whisk in a splash of stock or water. Do not over-mash the potatoes; keep some texture. For dairy-free, substitute milk and butter with plant-based alternatives. Gluten-free gravy can be made by using gluten-free flour or cornstarch.

Nutrition

Keywords: Irish bangers, colcannon mash, Guinness gravy, comfort food, pork sausages, creamy mashed potatoes, traditional Irish recipe

Find it online: https://chrisfeasts.com/cozy-irish-bangers-and-creamy-colcannon-mash-recipe-with-guinness-gravy/