Directions

1. 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).
2. In a large, deep skillet, cook the bacon, about 5 minutes.
3. Add in the 2 tablespoons of butter along with the salt and pepper.
4. Add in the sliced cabbage and let it cook down until it's softened. This takes about 15 minutes. Stir frequently.
5. Add in the diced onions and chives and cook for a few more minutes, stirring regularly. Remove from the heat and set aside.
6. 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.
7. Add the garlic powder, dried thyme, flour, and the water. Stir well and cook for 3 to 4 minutes (until it thickens).
8. Add the Guinness, the Worcestershire sauce, the mustard, and the brown sugar. Return the sausage to the pan.
9. Cook for 10 minutes, stirring occasionally.
10. After 10 minutes, remove the sausages and set them on a plate; continue cooking the liquid until it reaches a nice, gravy-like consistency.
11. Take your reserved warm mashed potatoes and add in the cabbage/bacon mixture. Stir very well to combine the ingredients.
12. For each serving plate, place some of the potato/cabbage mixture (colcannon), add sausage on top of that, and pour gravy over everything.
13. Serve and enjoy!