Bangers and Colcannon with Onion Gravy

Instructions

1. 1

   Boil the Potatoes

   • Place the cubed potatoes in a large pot and add 1 tbsp of salt. Cover with cold water by about an inch.
   • Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes.
   • Once cooked, drain the potatoes thoroughly and return them to the hot, empty pot for 1 minute to evaporate any remaining moisture.
2. 2

   Cook Sausages and Wilt Cabbage

   • While the potatoes are boiling, heat the vegetable oil in a large skillet over medium heat.
   • Add the sausages and cook, turning occasionally, until browned on all sides and cooked through (internal temperature of 160°F / 71°C), about 15-20 minutes.
   • Remove the sausages from the skillet, set them aside on a plate, and keep warm.
   • In a separate, smaller pan, melt 1 tbsp of butter over medium heat. Add the shredded cabbage and cook, stirring occasionally, until it is wilted and tender, about 5-7 minutes. Set aside.
3. 3

   Make the Onion Gravy

   • In the same skillet used for the sausages (do not wipe it clean), melt 2 tbsp of butter over medium heat.
   • Add the sliced onion and cook until softened and deeply golden brown, about 5-7 minutes. Scrape up any browned bits (fond) from the bottom of the pan as the onions release moisture.
   • Sprinkle the flour over the onions and stir constantly for 1 minute to cook off the raw taste.
   • Gradually whisk in the beef broth until the mixture is smooth. Stir in the Worcestershire sauce.
   • Bring the gravy to a simmer and cook, stirring occasionally, until it has thickened, about 5-8 minutes. Season with 0.5 tsp salt and 0.25 tsp pepper.
4. 4

   Prepare the Colcannon

   • Mash the hot, drained potatoes until smooth using a potato masher or a ricer.
   • Add the remaining 4 tbsp of butter and the warmed milk. Stir until the potatoes are creamy and the butter is fully melted.
   • Gently fold in the cooked cabbage and the sliced scallions.
   • Season with the remaining 1 tsp of salt and 0.5 tsp of black pepper, or to your taste. Mix well to combine.
5. 5

   Assemble and Serve

   • Divide the warm colcannon evenly among four plates, creating a well in the center.
   • Place two bangers on top of each bed of colcannon.
   • Generously pour the hot onion gravy over the sausages and potatoes. Serve immediately.