Bangers and Colcannon
Juicy pork sausages served over a bed of creamy, buttery mashed potatoes mixed with tender cabbage and green onions. A classic Irish-American comfort food, complete with a rich onion gravy.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Boil the Potatoes
- b.Place the cubed potatoes in a large pot and add 1 tbsp of salt. Cover with cold water by about an inch.
- c.Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes.
- d.Once cooked, drain the potatoes thoroughly and return them to the hot, empty pot for 1 minute to evaporate any remaining moisture.
- 2
Step 2
- a.Cook Sausages and Wilt Cabbage
- b.While the potatoes are boiling, heat the vegetable oil in a large skillet over medium heat.
- c.Add the sausages and cook, turning occasionally, until browned on all sides and cooked through (internal temperature of 160°F / 71°C), about 15-20 minutes.
- d.Remove the sausages from the skillet, set them aside on a plate, and keep warm.
- e.In a separate, smaller pan, melt 1 tbsp of butter over medium heat. Add the shredded cabbage and cook, stirring occasionally, until it is wilted and tender, about 5-7 minutes. Set aside.
- 3
Step 3
- a.Make the Onion Gravy
- b.In the same skillet used for the sausages (do not wipe it clean), melt 2 tbsp of butter over medium heat.
- c.Add the sliced onion and cook until softened and deeply golden brown, about 5-7 minutes. Scrape up any browned bits (fond) from the bottom of the pan as the onions release moisture.
- d.Sprinkle the flour over the onions and stir constantly for 1 minute to cook off the raw taste.
- e.Gradually whisk in the beef broth until the mixture is smooth. Stir in the Worcestershire sauce.
- f.Bring the gravy to a simmer and cook, stirring occasionally, until it has thickened, about 5-8 minutes. Season with 0.5 tsp salt and 0.25 tsp pepper.
- 4
Step 4
- a.Prepare the Colcannon
- b.Mash the hot, drained potatoes until smooth using a potato masher or a ricer.
- c.Add the remaining 4 tbsp of butter and the warmed milk. Stir until the potatoes are creamy and the butter is fully melted.
- d.Gently fold in the cooked cabbage and the sliced scallions.
- e.Season with the remaining 1 tsp of salt and 0.5 tsp of black pepper, or to your taste. Mix well to combine.
- 5
Step 5
- a.Assemble and Serve
- b.Divide the warm colcannon evenly among four plates, creating a well in the center.
- c.Place two bangers on top of each bed of colcannon.
- d.Generously pour the hot onion gravy over the sausages and potatoes. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest colcannon, use a potato ricer instead of a masher to avoid a gummy texture.
- 2Don't overcrowd the pan when cooking the sausages; cook them in batches if necessary to ensure they brown properly.
- 3Scraping the browned bits (fond) from the bottom of the sausage pan is key to a flavorful gravy.
- 4For extra flavor, substitute half of the beef broth with a dark beer like Guinness or a stout.
- 5You can use kale instead of cabbage. Just be sure to remove the tough stems and chop it finely before sautéing.
- 6Warm the milk and butter before adding to the potatoes to keep the mash hot and fluffy.
Adapt it for your goals.
Vegetarian
Substitute the pork sausages with high-quality plant-based sausages and use vegetable broth instead of beef broth for the gravy.
Different GreensDifferent Greens
Instead of cabbage, use an equal amount of finely chopped kale (tough stems removed) or thinly sliced leeks (white and light green parts only).
Cheesy ColcannonCheesy Colcannon
Fold in 1 cup of shredded sharp cheddar or Irish Dubliner cheese into the colcannon along with the cabbage and scallions for an extra rich dish.
Guinness GravyGuinness Gravy
For a deeper, more robust gravy, replace 1 cup of the beef broth with 1 cup of Guinness or another dark stout beer. Allow the alcohol to cook off for a few minutes before the gravy thickens.
Why this is on our healthy list.
High in Protein
The pork sausages provide a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Provides Sustained Energy
Potatoes are a great source of complex carbohydrates, which the body digests slowly, providing a steady and sustained release of energy.
Source of Vitamin C
Cabbage is an excellent source of Vitamin C, an antioxidant that supports the immune system and helps protect cells from damage.
Frequently asked questions
Bangers is a colloquial term for sausages, particularly in the UK and Ireland. The name is said to have originated during World War I when sausages had a high water content and were prone to bursting with a 'bang' when cooked.