Bangers and Colcannon with Guinness Onion Gravy (2024)

[heart_this] · Mar 12, 2012 · 42 Comments

Bangers served on Irish colcannon and smothered in a sweet, savoury and malty 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

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.

ingredients

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

directions

Bring some water to boil, add the potatoes and simmer until fork tender, about 20-30 minutes.
Meanwhile cook the bacon in a large pan over medium heat until it renders, about 3-5 minutes.
Add the butter to the bacon, season with salt and pepper and cook until it foams, about a minute.
Add the cabbage to the bacon, mix to coat and let cook until tender, about 10 minutes.
Add the green onions to the cabbage, cook for 5 minutes, season with salt and pepper and set aside.
Heat the oil in a pan over medium high heat.
Add the sausage and cook until golden brown, about 2-4 minutes per side, and set them aside.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Sprinkle in the flour and let it cook for a few minutes.
Add the Guinness, mustard and Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes.
Remove the sausage and continue to simmer to reduce by half about 10 minutes.
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.
Divide the colcannon between 4 plates, top with sausages and cover in gravy.

Similar Recipes:
Apricot Glazed Corned Beef with Colcannon and Sauteed Cabbage
Irish Lamb Stew
Steak and Guinness Pie
Guinness Braised Onion and Aged White Cheddar Quiche
Boxty (Irish Potato Pancakes) with Bangers in a Guinness Mushroom and Onion Gravy
Colcannon

Looking for more St Patrick’s Day recipes?

Get ALL 17 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

Vanessa says
March 12, 2012 at 10:57 pm

Wow, you're cooking with beer a lot lately. I approve 🙂
Reply
marthameetslucy says
March 13, 2012 at 1:16 am

I have no words. That sounds like heaven. Carb and pork heaven.
Reply
covnitkepr1 says
March 13, 2012 at 1:35 am

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.
Reply
debra says
March 13, 2012 at 1:46 am

my husband is going to love me even more when I spring this on him. thanks 😉
Reply
Jody-Ann says
March 13, 2012 at 3:55 am

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!
http://girlsnextbestfriend.blogspot.com
Reply
Rosa's Yummy Yums says
March 13, 2012 at 7:22 am

I could eat that for breakfast! Delicious.
Cheers,
Rosa
See Also
Copycat Skyline Cincinnati Chili Homemade Spicy Nuts in 20 Minutes (Whole30)Cultural Dishes from Around the World to Try at Home Maple Brown Sugar Glazed Ham
Reply
mireia badia says
March 13, 2012 at 11:02 am

OH YEAAAAH, I love gravy!!!
Reply
Justin Postma says
March 13, 2012 at 12:58 pm

I'd love to try this one!
Reply
Purabi Naha says
March 13, 2012 at 4:15 pm

This sounds like amazingly delicious and healthy gravy. The photograph is absolutely stunning!! http://cosmopolitancurrymania.blogspot.com
Reply
Molly says
March 13, 2012 at 6:57 pm

There is nothing about this that doesn't sound good! Thanks for sharing!
Reply
Mimi G says
March 14, 2012 at 3:55 am

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!
Reply
stu says
March 15, 2012 at 5:50 pm

you sir are an evil man, and fast becomming my favorite food blog.
Reply
Anonymous says
March 17, 2012 at 3:40 pm

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??
Reply
Anonymous says
March 17, 2012 at 3:42 pm

andit never says what to do with cabbage mix..you said in your commetns it goe s IN to teh potato/sour cream/butter mix, correct??
Reply
Kevin says
March 17, 2012 at 5:16 pm

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.
Reply
Megan says
March 25, 2012 at 8:28 pm

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.
Thanks!
Reply
Our Eating Habits says
April 4, 2012 at 2:59 am

I just found your blog! Everything looks amazing, this one I have to make!
Reply
Anonymous says
October 13, 2012 at 12:19 am
See Also
Mocha Coconut Fudge.

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!
Reply
Kevin says
October 18, 2012 at 2:21 pm

Anonymous: I like to use a Dijon or a grainy mustard but a spicy one would also be great!
Reply
one brave duck says
November 3, 2012 at 11:59 pm

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.
Reply
Kevin says
November 7, 2012 at 11:54 am

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.
Reply
Monsieur Seb says
November 19, 2012 at 6:20 pm

I have yet to try them, but I found english style bangers under the President's choice label at Loblaws
Reply
Monsieur Seb says
November 19, 2012 at 6:26 pm

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… 🙂
Respectfully,
S)
Reply
Kevin says
November 20, 2012 at 11:30 am

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!
Reply
Amanda says
January 31, 2013 at 12:27 am

Great blog, love following your recipes. I'm making this tonight for dinner!
Reply
celestiel says
February 25, 2013 at 3:32 am

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! http://www.balsonbutchers.com Enjoyed the post! Have a great St. Patrick's Day!
Reply
Anonymous says
March 11, 2013 at 12:46 am

Awesome dinner, my boyfriend loved it! I did use the Irish bangers from Costco and they were great.
Reply
Beth O says
March 16, 2013 at 10:58 pm

This will be our St. Pat's dinner this year! Thanks!
Reply
Anonymous says
May 16, 2013 at 1:13 pm

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!!!!!
Reply
- Sharon Farrell says
  March 16, 2020 at 7:41 pm
  
  The alcohol cooks off.
  I didn’t find I needed any additional stock.
  We cook sausages in beer all the time, and I would hardly call myself or my husband “raging alcoholics”!
  Reply
Joy Bodwell says
March 15, 2014 at 1:39 pm

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!
Reply
Anonymous says
March 9, 2015 at 4:24 pm

I made this last night with my Husband and it was fantastic. Thanks for sharing
Reply
Sweet P says
January 24, 2017 at 10:48 pm

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!
Reply
kevin says
January 26, 2017 at 3:50 pm

Sweet P: I'm glad you like it!
Reply
Hilary Aberle says
March 8, 2018 at 10:45 pm

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.
Reply
Hilary Aberle says
March 8, 2018 at 10:47 pm

Hi, I just got all the stuff to make this for St. Patrick's, but I have a question. How many ounces was the bottle of Guinness you used? The one I bought is 22oz and it seems like a heck of a lot to be adding in.
Reply
kevin says
March 8, 2018 at 11:00 pm

Hilary: Normally I use a 12oz bottle, so a little over half of that big one. Enjoy!
Reply
Dave says
March 13, 2019 at 10:28 pm

I’ve bought English style bangers at Longo’s. Looks like a great St Patrick’s Day recipe to try. Thanks, Kevin. Slainte
Reply
Ian Schafer says
March 27, 2022 at 4:28 am

I absolutely love your recipes & I love Traditional Irish cuisine it is so raw, tasty & filling.
I cooked your Bangers & Colcannon with Guinness & onion gravy recipe last night & I was so impressed I had to give you some accolades this my friend was absolutely sensational … I topped mine off with some Boxty & a fresh cob of corn … I thought my Lamb Stew on St Patrick’s day was delicious this surpassed it … I used shop bought Irish Pork Sausages & made the Guinness gravy to recipe but … The absolute stand out was the Colcannon seconded by my Boxty … thank you … thank you for this recipe it is now on my rotational menu plan … keep up the good work
Reply
William Watts says
April 3, 2023 at 6:48 am

The Guinness gravy is my favorite accompaniment for fish and chips!
Reply