Bangers and Colcannon with Guinness Onion Gravy

• Meat

  • 1/4 lb Bacon
  • 1 lb Sausage

• Produce

  • 1 clove Garlic
  • 4 Green onions
  • 1/4 Head cabbage, small
  • 1 Onion, large
  • 1 lb Potatoes
  • 1 tsp Thyme

• Condiments

  • 2 tbsp Mustard
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tbsp Brown sugar
  • 2 tbsp Flour
  • 1 Pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 2 tbsp Butter
  • 1 Milk
  • 1 tbsp Sour cream

• Beer, Wine & Liquor

  • 1 bottle Guinness

Found on closetcooking.com

Description

Ingredients

• 1 pound potatoes, peeled and diced
• 1/4 pound bacon, cut into 1 inch slices
• pepper to taste
• 1 tablespoon butter
• 1/4 small head cabbage, thinly sliced
• 4 green onions, sliced
• salt and pepper
• 1 tablespoon oil
• 1 pound sausage (Irish or English bangers if you can get them)
• 1 large onion, sliced
• 1 clove garlic, chopped
• 1 teaspoon thyme, chopped
• 2 tablespoons flour
• 1 bottle Guinness
• 2 tablespoons mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 tablespoon butter
• 1 tablespoon sour cream
• milk to taste

Directions

• Bring some water to boil, add the potatoes and simmer until fork tender, about 20-30 minutes.
• Meanwhile cook the bacon in a large pan over medium heat until it renders, about 3-5 minutes.
• Add the butter to the bacon, season with salt and pepper and cook until it foams, about a minute.
• Add the cabbage to the bacon, mix to coat and let cook until tender, about 10 minutes.
• Add the green onions to the cabbage, cook for 5 minutes, season with salt and pepper and set aside.
• Heat the oil in a pan over medium high heat.
• Add the sausage and cook until golden brown, about 2-4 minutes per side, and set them aside.
• Add the onions and saute until tender, about 5-7 minutes.
• Add the garlic and thyme and saute until fragrant, about a minute.
• Sprinkle in the flour and let it cook for a few minutes.
• Add the Guinness, mustard and Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes.
• Remove the sausage and continue to simmer to reduce by half about 10 minutes.
• Meanwhile, mash the poatatoes, mix in the cabbage followed by the butter, sour cream and enough milk until you get your favourite mashed potatoes consistency.
• Divide the colcannon between 4 plates, top with sausages and cover in gravy.