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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.
Boil the Potatoes
Cook Sausages and Wilt Cabbage
Make the Onion Gravy
This recipe goes great with these complete meals
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 909.18 calories per serving with 29.09g of protein, it's a moderately challenging recipe perfect for dinner or supper.
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Prepare the Colcannon
Assemble and Serve
Substitute the pork sausages with high-quality plant-based sausages and use vegetable broth instead of beef broth for the gravy.
Instead of cabbage, use an equal amount of finely chopped kale (tough stems removed) or thinly sliced leeks (white and light green parts only).
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.
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.
The pork sausages provide a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Potatoes are a great source of complex carbohydrates, which the body digests slowly, providing a steady and sustained release of energy.
Cabbage is an excellent source of Vitamin C, an antioxidant that supports the immune system and helps protect cells from damage.
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.
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.
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.
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.
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.
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.
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