Irish Bangers & Colcannon


• 6 Large Potatoes,

Peeled & Cut Into Large Chunks

• Kosher Salt

• 1/4 Cabbage, Thinly Shredded

• 6 Large Pork Sausages

• 1 Large Sweet Onion, Thinly Sliced

• Freshly Ground Black Pepper

• Water

• 2 Tbsp. Whole-Grain Dijon Mustard


Boil potatoes in heavily salted water until softened. Steam cabbage in steamer sitting over the potato pot. These will be done at the same time. Brown Sausage on all sides and then transfer to a plate. Add onion slices to pan and season with salt & pepper. Cook until caramelized adding water to deglaze the pan. Stir in the dijon mustard and 3/4 cup water and return the sausage to the pan to finish cooking. Simmer about 7 minutes, until the water has reduced to glaze over the onions. Drain and mash potatoes. Add cabbage. Layer potatoes, then sausage, then onion & gravy over top. Enjoy!

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