- 30 minutes
- 1 hour
- 4 to 6
Get in the spirit of St. Patrick's Day with this traditional and hearty Irish dish featuring potatoes, bacon, cabbage and your choice of bangers or sausage, cooked in a blend of Guinness, Worcestershire sauce, mustard and brown sugar.
- In a large bowl, combine the potatoes with the butter, sour cream, milk, and salt and pepper to taste. Mix to your desired consistency and set aside (keep warm).
- In a large, deep skillet, cook the bacon, about 5 minutes.
- Add in the 2 tablespoons of butter along with the salt and pepper.
- Add in the sliced cabbage and let it cook down until it's softened. This takes about 15 minutes. Stir frequently.
- Add in the diced onions and chives and cook for a few more minutes, stirring regularly. Remove from the heat and set aside.
- In another large skillet, heat 1 tablespoon of oil over medium heat. Add the sausage and cook for approximately 5 minutes per side, then remove the sausage from the skillet and set aside. To the same skillet, add the chopped onion and cook until softened.
- Add the garlic powder, dried thyme, flour, and the water. Stir well and cook for 3 to 4 minutes (until it thickens).
- Add the Guinness, the Worcestershire sauce, the mustard, and the brown sugar. Return the sausage to the pan.
- Cook for 10 minutes, stirring occasionally.
- After 10 minutes, remove the sausages and set them on a plate; continue cooking the liquid until it reaches a nice, gravy-like consistency.
- Take your reserved warm mashed potatoes and add in the cabbage/bacon mixture. Stir very well to combine the ingredients.
- For each serving plate, place some of the potato/cabbage mixture (colcannon), add sausage on top of that, and pour gravy over everything.
- Serve and enjoy!