Bangers and Colcannon
Juicy, savory sausages pan-seared to golden perfection, served on a bed of creamy, buttery colcannon — a rustic mash of potatoes, cabbage, and scallions. This Irish pub classic is the ultimate comfort food, ready in under an hour.
For 4 servings
- prep
Prep the vegetables.
1.Peel the potatoes and cut them into quarters.2.Core the cabbage and slice it thinly.3.Thinly slice the scallions, separating the white and green parts. - boil · ~18 min
Boil the potatoes until tender.
Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15-18 minutes. Drain well and return to the pot.
TIPStart potatoes in cold water so they cook evenly without getting mushy on the outside. - saute · ~15 min
Brown the bangers.
While the potatoes boil, heat the oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until deeply browned on all sides and cooked through, about 12-15 minutes.
TIPPrick the sausages with a fork before cooking to prevent them from bursting. - saute · ~7 min
Wilt the cabbage and scallions.
Remove the sausages from the skillet and set aside. In the same pan, add half the butter and the sliced white parts of the scallions. Sauté for 1 minute until fragrant. Add the cabbage and a pinch of salt, then cook, stirring often, until wilted and tender, about 5-7 minutes.
TIPUse the sausage drippings in the pan to add extra flavor to the cabbage. - mix · ~3 min
Mash the colcannon.
Add the remaining butter and warm milk to the drained potatoes. Mash until smooth and creamy. Fold in the sautéed cabbage mixture and the green parts of the scallions. Season with the salt and a generous pinch of black pepper.
TIPWarm the milk before adding — cold milk can make the mash gluey. - assemble
Plate the dish.
Mound a generous scoop of colcannon on each plate. Nestle two browned sausages on top. Spoon any juices left in the skillet over the sausages.
- serve
Serve hot with a pat of extra butter if desired.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Start potatoes in cold water so they cook evenly without getting mushy on the outside.
- 2Prick the sausages with a fork before cooking to prevent them from bursting.
- 3Use the sausage drippings in the pan to add extra flavor to the cabbage.
- 4Warm the milk before adding — cold milk can make the mash gluey.
- 5For extra creamy colcannon, use a potato ricer or food mill instead of mashing by hand.
- 6Make ahead: assemble colcannon and reheat gently with a splash of milk, then sear sausages fresh.
- 7Store leftovers separately; colcannon keeps 3 days in the fridge and reheats beautifully.
Adapt it for your goals.
Vegetarian
Swap pork sausages for high-quality vegetarian/vegan bangers (e.g., plant-based bratwurst). Use a touch more butter or olive oil to compensate for the missing rendered fat.
low carbLow-carb
Replace potatoes with mashed cauliflower (steam 1 large head until tender, then mash with butter and milk) for a lighter, lower-carb colcannon that still pairs beautifully with the sausages.
spicySpicy
Add 1 teaspoon of smoked paprika or a pinch of cayenne to the cabbage while sautéing, and use spicy Italian or chorizo-style sausages for a warming, smoky kick.
Why this is on our healthy list.
Rich in Vitamin C
Potatoes and cabbage both provide vitamin C, supporting immune function and skin health.
Source of Dietary Fiber
Cabbage and potato skins (if left on) contribute fiber that aids digestion and promotes satiety.
Good Source of Potassium
Potatoes are naturally high in potassium, which helps maintain healthy blood pressure.
Contains Antioxidants
Green cabbage provides glucosinolates and other compounds linked to reduced inflammation.
Frequently asked questions
Yes — any high-quality pork sausage (bratwurst, Italian sausage, or Cumberland links) works. Avoid lean or pre-cooked sausages for the best texture and flavor.
