Name: Irish Bangers and Colcannon with Guinness Gravy
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: For the Guinness Gravy:; 1 tbsp unsalted butter; 1 small onion, finely chopped; 1 tbsp all-purpose flour (or gluten-free flour); 1 cup beef broth (ensure gluten-free if needed); 1 cup Guinness stout (or non-alcoholic stout/beef broth + molasses); Salt and freshly ground black pepper to taste; For the Colcannon:; 2 lbs starchy potatoes (Russets or Maris Piper), peeled and cubed; 2 tbsp unsalted butter, plus more for serving; 1/2 head green or Savoy cabbage, finely shredded (or 4 cups kale, stems removed, finely chopped); 1 clove garlic, minced; 1/4 cup warm milk (or plant-based milk); Salt and freshly ground black pepper to taste; For the Bangers:; 1 tbsp olive oil or butter; 6-8 Irish or good quality pork sausages (bangers); Optional Garnish: Fresh parsley or chives, chopped

Description

Indulge in the ultimate Irish comfort food with this hearty recipe for bangers and creamy colcannon, drenched in a rich Guinness gravy. This detailed guide ensures a perfect, flavorful meal every time.

Ingredients

Scale

For the Guinness Gravy:
1 tbsp unsalted butter
1 small onion, finely chopped
1 tbsp all-purpose flour (or gluten-free flour)
1 cup beef broth (ensure gluten-free if needed)
1 cup Guinness stout (or non-alcoholic stout/beef broth + molasses)
Salt and freshly ground black pepper to taste
For the Colcannon:
2 lbs starchy potatoes (Russets or Maris Piper), peeled and cubed
2 tbsp unsalted butter, plus more for serving
1/2 head green or Savoy cabbage, finely shredded (or 4 cups kale, stems removed, finely chopped)
1 clove garlic, minced
1/4 cup warm milk (or plant-based milk)
Salt and freshly ground black pepper to taste
For the Bangers:
1 tbsp olive oil or butter
6–8 Irish or good quality pork sausages (bangers)
Optional Garnish: Fresh parsley or chives, chopped

Instructions

Step 1: Start the Gravy: In a saucepan, melt 1 tbsp butter over medium heat. Sauté chopped onion until soft (5-7 min). Stir in 1 tbsp flour, cook 1 min. Whisk in 1 cup beef broth until smooth, then add 1 cup Guinness. Simmer on low for 10-15 minutes to reduce and meld flavors. Season and set aside.
Step 2: Prepare the Colcannon: Boil cubed potatoes in salted water until fork-tender (15-20 min). Drain thoroughly. Meanwhile, in a skillet, melt 2 tbsp butter. Sauté shredded cabbage/kale and minced garlic until tender (5-8 min). Mash drained potatoes, then stir in warm milk, 2 tbsp butter, sautéed cabbage mixture, salt, and pepper until just combined.
Step 3: Cook the Bangers: Heat 1 tbsp oil/butter in a large skillet over medium heat. Add bangers and cook, turning occasionally, until golden brown and cooked through (15-20 min), reaching an internal temp of 160°F (71°C). Keep warm.
Step 4: Finish and Assemble: Reheat gravy. If too thin, thicken with a cornstarch slurry. Taste and adjust seasoning. Serve generous portions of colcannon, topped with 2-3 bangers, and generously smothered with Guinness gravy. Garnish with fresh herbs if desired.

Prep Time: 25 mins
Cook Time: 40 mins