Irish Bangers with Colcannon

It would be hard to find a pub in Ireland or England that didn’t serve some version of this comfort food classic. This Irish bangers with colcannon dish is rich, hearty and perfect on a cold winter day!

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Traditionally, this dish is covered in gravy, served with a side of vegetables and is best eaten with an ice cold draught. I enjoyed my fair share during all of my trips to both Ireland and England!

Check out my post Fun Things to Do When Visiting Dublin.

For my version of this dish, I serve Irish bangers over creamy colcannon and top with a delicious onion, mustard gravy.

Colcannon is another traditional Irish dish that is a mix of creamy mashed potatoes and sautéed cabbage or kale.

Check out how I make this delicious dish below!

What You Will Need

Sausages – Irish bangers, if possible

Yellow potatoes

Onion

Green cabbage

Whole milk

Salted butter

Olive oil

Beef bouillon

Beef stock

Whole grain mustard

Flour

Salt & pepper

Scallions (optional)

How to Make Irish Bangers & Colcannon

In large skillet, heat 1 tablespoon of butter with 1 tablespoon olive oil over medium low heat. Add thinly sliced cabbage and cook for 10-15 minutes or until cabbage is softened and edges are beginning to turn light brown. Season with salt and pepper. Remove from pan and set aside.

Using the same skillet that the cabbage was cooked in, add 1 tbsp. of olive oil and bangers to the pan. Cook over medium heat until bangers are browned on all sides and cooked through. Remove from pan and set aside.

While bangers are cooking, boil quartered potatoes in a medium saucepan until soft. Drain. Add milk, 2 tbsp. butter, 1/4 tsp. salt and pepper to taste. Mash potatoes until smooth.

Add the sautéed cabbage to the mashed potatoes. Stir until combined.

Using the same skillet that you cooked the bangers in, add your sliced onion and cook for 10 minutes or until onions are transparent and carmelized. Add 2 tbsp. of butter and 2 tbsp. of flour. Stir until the butter and flour are completely coating the onions. Add beef stock, bouillon and whole grain mustard. Scrape all of the flavorful brown bits off of the bottom of the pan. Bring to a simmer and cook for 5 minutes to thicken. Add salt and pepper to taste.

Place bangers in the onion gravy and keep warm over low heat.

To serve, place the colcannon on the middle of a large serving dish. Arrange the bangers on top of the colcannon. Pour the onion gravy over the dish. Sprinkle with the sliced scallions.

Enjoy!

Bangers with Colcannon

Course Main Course

Cuisine Irish

Servings 4 people

Ingredients

1 lb. sausages (Irish bangers if possible)
1 ½ lb. yellow potatoes, peeled and cut into quarters
1 small onion, halved and thinly sliced
1 ½ cups green cabbage, thinly sliced
½ cup whole milk
5 tbsp. butter
2 tbsp. olive oil
1 beef bouillon cube
1½ cups beef stock
2 tsp. whole grain mustard
2 tbsp. flour
salt & pepper
2 scallions, thinly sliced

Instructions

In large skillet, heat 1 tbsp. olive oil with 1 tbsp. of butter over medium low heat. Add cabbage. Cook until soft and edges are beginning to brown. Remove from pan & set aside.
Using the same skillet over medium heat, add 1 tbsp. olive oil and bangers. Cook until browned on all sides and cooked through. Remove from pan & set aside.
Boil potatoes in medium saucepan until soft. Add milk, 2 tbsp. butter and salt & pepper to taste.
Add cooked cabbage to potatoes. Cover & set aside.
Add onions to skillet. Cook over medium heat until transparent and caramelized. Add 2 tbsp. butter and flour to pan. Stir until onions are coated. Add beef stock, bouillon and whole grain mustard. Simmer over medium heat until thickened. Season with salt & pepper. Return bangers to the gravy pan to reheat.
To serve, arrange bangers on top of colcannon. Drizzle with gravy. Sprinkle with scallions.