Bangers And Colcannon, Irish Comfort Food

Bangers and colcannon, a traditional dish of Irish pork sausages on a bed of creamy mashed potatoes, cabbage and scallions, topped with caramelized onion gravy can be found in most pubs in Ireland, England and the US. Perfect for St. Patrick’s Day or anytime you want to enjoy simple Irish comfort food.

Here in the US, corned beef and cabbage is the first thing you might think to serve on St. Patrick’s Day. However, to prepare an average size corned beef, it takes about 3 to 4 hours or more of low and slow cooking to get a tender piece of meat.

If you don’t have the time needed to make corned beef and cabbage for St. Patrick’s Day, I suggest serving a simple and tasty meal of bangers and colcannon. Bangers and colcannon are juicy pan sautéed pork sausages with caramelized onion gravy and a creamy mixture of mashed potatoes, cabbage or kale, scallions and butter.

Creamy Irish Colcannon, True Comfort Food

While a meal you may not be familiar with, traditional Irish bangers and colcannon along with a glass of Guinness is what many people will be enjoying at their favorite local pub not only on St. Patrick’s Day but throughout the year.

Don’t worry if you can’t find Irish style bangers, any good pork or even chicken sausage in casings will be fine. If you are not fond of cabbage, you can serve champ, another Irish mashed potato and scallion side dish made with lots of butter.

Bangers And Colcannon With Onion Gravy

Serves two, adjust the recipe accordingly

Sausages and Onion Gravy

• 2 tsp. oil, divided
• 2 Irish style Bangers per person (your favorite sausage in casings may be substituted)
• 1/2 onion, thinly sliced
• 3 – 4 garlic cloves, minced
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1/4 c. red wine (beer can be substituted)
• 2 c. beef broth
• salt and pepper to taste

Heat 1 tsp. oil in a sauté pan and brown the sausages on all sides until golden and cooked through. Remove sausages and keep warm. In the same pan, heat the remaining 1 tsp. of oil over medium low heat and add the sliced onions and cook slowly until they are soft and caramelized. Remove the onions to a small bowl. Add the butter and flour to the same pan, stir and cook over moderate heat until light brown. Add the wine and stir to blend then add the beef broth. Cook until starting to reduce, add the cooked onions and season to taste with salt and pepper. Simmer until desired consistency. Just before serving, add the sausages to the gravy and reheat if necessary.    ‘

Colcannon

Serves 2, adjust the recipe accordingly

• 2 large potatoes, peeled and cubed (I use Yukon Gold)
• 3 garlic cloves, chopped
• 1 c. green cabbage chopped small
• 4 Tbsp. butter, divided
• 1/4 c. half and half or whole milk
• salt and pepper to taste
• 3 – 4 scallions (green or spring onions), sliced

Place the cubed potatoes and garlic in a pot of salted water. Bring to a boil and cook until tender. Drain and add the butter, cream, salt and pepper. Mash until desired consistency. Meanwhile, melt the other half of the butter in a sauté pan over medium high heat. Add the cabbage, salt, and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender. Add the scallions and cook 1 minute then mix in with the mashed potatoes.

To serve the dish, put a mound of potatoes in the middle of a plate, make a well in the center and add a pat of butter, if desired. Top with the sausages and spoon over a little of the onion gravy, serving more at the table.

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Irish pubs are shoulder to shoulder with people on St. Patrick’s Day who want to enjoy their famous hospitality, raise a pint to the luck of the Irish with their friends and sing along to “Danny Boy”. If you would rather remain home to celebrate, bangers and colcannon is a traditional meal that I believe you will enjoy having on more than one occasion each year.