Bangers and Colcannon with Guinness Onion Gravy

Bangers and Colcannon with Guinness Onion Gravy

Over a half a year ago I came across a recipe for Bangers and Colcannon with Guinness Gravy on What Lolita Eats and I immediately thought that it would be a perfect recipe for St Patrick's Day. It was difficult, but I resisted making it right away, bookmarked it and waited impatiently for St Patrick's Day to arrive and it was finally time. This dish consists of pork sausages that are served on colcannon, an Irish form of mashed potatoes with bacon and sauteed cabbage mixed in, and topped with a Guinness gravy. You really cannot go wrong with creamy mashed potatoes, bacon, sausages and a tasty caramelized onion gravy made with Guinness and it is pure comfort food! The recipe takes a bit of time to make but it is pretty easy and if you multitask it will come together even faster and it is definitely worth the effort.

Bangers and Colcannon with Guinness Onion Gravy

Bangers and Colcannon with Guinness Onion Gravy

Bangers and Colcannon with Guinness Onion Gravy

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 4

Bangers served on Irish colcannon and smothered in a sweet, savoury and malty Guinness onion gravy.

  • 1 pound potatoes, peeled and diced
  • 1/4 pound bacon, cut into 1 inch slices
  • pepper to taste
  • 1 tablespoon butter
  • 1/4 small head cabbage, thinly sliced
  • 4 green onions, sliced
  • salt and pepper
  • 1 tablespoon oil
  • 1 pound sausage (Irish or English bangers if you can get them)
  • 1 large onion, sliced
  • 1 clove garlic, chopped
  • 1 teaspoon thyme, chopped
  • 2 tablespoons flour
  • 1 bottle Guinness
  • 2 tablespoons mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • 1 tablespoon sour cream
  • milk to taste
  1. Bring some water to boil, add the potatoes and simmer until fork tender, about 20-30 minutes.
  2. Meanwhile cook the bacon in a large pan over medium heat until it renders, about 3-5 minutes.
  3. Add the butter to the bacon, season with salt and pepper and cook until it foams, about a minute.
  4. Add the cabbage to the bacon, mix to coat and let cook until tender, about 10 minutes.
  5. Add the green onions to the cabbage, cook for 5 minutes, season with salt and pepper and set aside.
  6. Heat the oil in a pan over medium high heat.
  7. Add the sausage and cook until golden brown, about 2-4 minutes per side, and set them aside.
  8. Add the onions and saute until tender, about 5-7 minutes.
  9. Add the garlic and thyme and saute until fragrant, about a minute.
  10. Sprinkle in the flour and let it cook for a few minutes.
  11. Add the Guinness, mustard and Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes.
  12. Remove the sausage and continue to simmer to reduce by half about 10 minutes.
  13. Meanwhile, mash the poatatoes, mix in the cabbage followed by the butter, sour cream and enough milk until you get your favourite mashed potatoes consistency.
  14. Divide the colcannon between 4 plates, top with sausages and cover in gravy.


Vanessa said...

Wow, you're cooking with beer a lot lately. I approve :)

marthameetslucy said...

I have no words. That sounds like heaven. Carb and pork heaven.

covnitkepr1 said...

I’ve been following and enjoying your blog for a while now and would like to invite you to visit and perhaps follow me back. Sorry I took so long for the invitation.

debra said...

my husband is going to love me even more when I spring this on him. thanks ;-)

Jody-Ann said...

I have been stalking your page for weeks now. Drooling over your every creation. Even though I cannot eat 80% of them (lactose...). Thank you for sharing all these recipes!

Rosa's Yummy Yums said...

I could eat that for breakfast! Delicious.



mireia badia said...

OH YEAAAAH, I love gravy!!!

Justin Postma said...

I'd love to try this one!

Purabi Naha said...

This sounds like amazingly delicious and healthy gravy. The photograph is absolutely stunning!!

Molly said...

There is nothing about this that doesn't sound good! Thanks for sharing!

Mimi G said...

What a timely post..just bought some Irish bangers at Costco! Can't wait to make this, and I will after your corned beef and cabbage!!! Fantastic recipes, photos, and easy to follow instructions! Thanks!

stu said...

you sir are an evil man, and fast becomming my favorite food blog.

Anonymous said...

I'm confused. So you leave the cabbage IN the pan while you cook up the sausages? Or are you supposed to remove it to rest??

Anonymous said...

andit never says what to do with cabbage said in your commetns it goe s IN to teh potato/sour cream/butter mix, correct??

Kevin said...

Anonymous: At the end of step 5 you set the cabbage mixture aside. You can transfer it to a spare plate while you cook the sausage.

Megan said...

My search for the perfect bangers and mash recipe is over. The onion gravy is exactly what I wanted. I used brats since that is what I could find and it was a huge hit with my husband.


Our Eating Habits said...

I just found your blog! Everything looks amazing, this one I have to make!

Anonymous said...

Hey guys I'm so excited to try this recipe, but I would like to know what kind of mustard to use. Just plain yellow mustard? Or a Dijon, spicy. Any help would be useful! Thanks!

Kevin said...

Anonymous: I like to use a Dijon or a grainy mustard but a spicy one would also be great!

one brave duck said...

Did you find english style bangers in Toronto? I have been looking, as I grew up in England and LOVE them, but have had no luck, C.

Kevin said...

one brave duck: I was not able to find true English style bangers in Toronto. The best were some of the hand made sausages from the Saint Lawrence Market.

Monsieur Seb said...

I have yet to try them, but I found english style bangers under the President's choice label at Loblaws

Monsieur Seb said...

Kevin, I share Anonymous' confusion, but I think it comes from the fact that at step 13 you don't mention to also add the potatoes to the colcannon mix (although it,s kind of implied). I might be wrong, but then I'm not sure what to do (ie at which step) to include the taters... :)



Kevin said...

Monsieur Seb: I will have to try the Presidents Choice bangers! You use the potatoes when in step 13 when making the colcannon. I cleaned up the recipes to be clearer. Thanks!

Amanda said...

Great blog, love following your recipes. I'm making this tonight for dinner!

celestiel said...

My family's Irish bangers are carried at Costco for the month of March ONLY! Just for St. Patrick's Day. Only in the Midwest and Northeast regions this year! My husband's family runs the oldest family butcher shop in Europe. He makes the bangers here in the states using his family recipes! Enjoyed the post! Have a great St. Patrick's Day!

Anonymous said...

Awesome dinner, my boyfriend loved it! I did use the Irish bangers from Costco and they were great.

Beth O said...

This will be our St. Pat's dinner this year! Thanks!

Anonymous said...

Sorry, one important ingredient is missing from the Gravy. Unless your a blazing alcoholic the gravy is missing stock in the list. You'll end boiling you sausages in pure Guinness!!!!!

Joy Bodwell said...

Since my husband is out of town this week, I just got done making this to celebrate Saint Patrick's Day....You did it again Kevin! Delicious. We just sat at the table after our early dinner, with the look of complete satisfaction on both our faces :) It was perfect!

Anonymous said...

I made this last night with my Husband and it was fantastic. Thanks for sharing

Sweet P said...

I am late to the party. Just pinned this this morning and made it for dinner.
Ohmygosh, sooo good. The gravy alone... For everyone waiting to try this, don't wait!

Kevin Lynch said...

Sweet P: I'm glad you like it!

Hilary Aberle said...

Hi, I got all the stuff to make this for St. Patrick's, but I have a question. I was wondering how many ounces was the bottle Guinness you used? The one I bought is 22oz and it looks like a lot of beer to be adding in.

Kevin Lynch said...

Hilary: Normally I use a 12oz bottle, so a little over half of that big one. Enjoy!

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