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Bangers and Colcannon Recipe | CraftMyMeals | CraftMyMeals

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Bangers and Colcannon

irish_americanmediumnon-vegetariannut-free

Bangers and Colcannon

Popularity

2.0

Taste Score:9/10

Juicy pork sausages served over a bed of creamy, buttery mashed potatoes mixed with tender cabbage and green onions. A classic Irish-American comfort food, complete with a rich onion gravy.

Prep15m

Cook30m

Servings4

Serving:1 serving1 serving includes 2 bangers, approximately 1.5 cups of colcannon, and 0.5 cup of gravy.

926 cal

Ingredients

For 4 servings

2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
1 tbsp Salt (For boiling potatoes)
8 pieces Pork Sausages (Good quality, such as Irish or English-style bangers)
1 tbsp Vegetable Oil
7 tbsp Unsalted Butter (Divided for different steps)
1 large Yellow Onion (Thinly sliced)
2 tbsp All-Purpose Flour
2 cups Beef Broth (Low sodium is a good option)
1 tbsp Worcestershire Sauce
4 cups Green Cabbage (Finely shredded)
0.5 cup Whole Milk (Warmed)
0.5 cup Scallions (Thinly sliced)
0.75 tsp Black Pepper (Freshly ground, divided)

Nutrition per Serving

926

Calories

34g

Protein

57g

Carbs

Instructions

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
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
Make the Onion Gravy

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About This Bangers and Colcannon Recipe

Juicy pork sausages served over a bed of creamy, buttery mashed potatoes mixed with tender cabbage and green onions. A classic Irish-American comfort food, complete with a rich onion gravy.

This irish_american recipe takes 45 minutes to prepare and yields 4 servings. At 926.05 calories per serving with 34.14g of protein, it's a moderately challenging recipe perfect for dinner or supper.

64g

Fat

Fiber7g

Sodium1791mg

Potassium1780mg

Phosphorus670mg

Know more about our calculations

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.

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.

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.

Pro Tips

1For the creamiest colcannon, use a potato ricer instead of a masher to avoid a gummy texture.
2Don't overcrowd the pan when cooking the sausages; cook them in batches if necessary to ensure they brown properly.
3Scraping the browned bits (fond) from the bottom of the sausage pan is key to a flavorful gravy.
4For extra flavor, substitute half of the beef broth with a dark beer like Guinness or a stout.
5You can use kale instead of cabbage. Just be sure to remove the tough stems and chop it finely before sautéing.
6Warm the milk and butter before adding to the potatoes to keep the mash hot and fluffy.

Recipe Variations

Vegetarian

Substitute the pork sausages with high-quality plant-based sausages and use vegetable broth instead of beef broth for the gravy.

Different Greens

Instead of cabbage, use an equal amount of finely chopped kale (tough stems removed) or thinly sliced leeks (white and light green parts only).

Cheesy Colcannon

Fold in 1 cup of shredded sharp cheddar or Irish Dubliner cheese into the colcannon along with the cabbage and scallions for an extra rich dish.

Guinness Gravy

For a deeper, more robust gravy, replace 1 cup of the beef broth with 1 cup of Guinness or another dark stout beer. Allow the alcohol to cook off for a few minutes before the gravy thickens.

Health Benefits

✨

High in Protein

The pork sausages provide a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.

✨

Provides Sustained Energy

Potatoes are a great source of complex carbohydrates, which the body digests slowly, providing a steady and sustained release of energy.

✨

Source of Vitamin C

Cabbage is an excellent source of Vitamin C, an antioxidant that supports the immune system and helps protect cells from damage.

Frequently Asked Questions

What are 'bangers'?

Bangers is a colloquial term for sausages, particularly in the UK and Ireland. The name is said to have originated during World War I when sausages had a high water content and were prone to bursting with a 'bang' when cooked.

Is Bangers and Colcannon healthy?

Bangers and Colcannon is a traditional comfort food and is quite rich and high in calories, fat, and sodium. It's best enjoyed as an occasional treat rather than a regular meal, especially if you are monitoring your calorie or fat intake.

How many calories are in one serving of Bangers and Colcannon?

A typical serving of this recipe contains approximately 750-900 calories, depending on the type of sausage and the amount of butter used. It's a hearty, energy-dense meal.

What's the best type of potato to use for colcannon?

Starchy potatoes like Russets or Idaho potatoes are ideal for colcannon. They break down well when boiled and result in a light, fluffy mash. Waxy potatoes can become gluey when mashed.

Can I make this dish ahead of time?

You can prepare the components ahead of time. The gravy and colcannon can be made a day in advance and refrigerated. Reheat them gently on the stovetop, adding a splash of milk to the colcannon to restore its creamy texture. Cook the sausages just before serving for the best taste and texture.

Can I use kale instead of cabbage?

Yes, kale is a traditional and delicious alternative to cabbage in colcannon. Be sure to remove the tough inner stems, chop the leaves finely, and sauté until tender before mixing into the potatoes.