For the bangers and gravy:
6 Irish bangers (or mild sausage)
12 oz Guinness beer
1 1/2 tbsp brown sugar
1 1/2 tbsp unsalted butter mashed with 1 1/2 tbsp flour
Pinch of Kosher salt
1-2 tbsp chicken stock, as needed
1. In a 12″ sauté pan, brown bangers on all sides over medium heat. Add beer to pan, reduce to a simmer. Braise bangers until they are fully cooked and the beer reduces by half, about 10 minutes.
2. Remove bangers from the pan and whisk in brown sugar, butter/flour mixture, and salt until the mixture is smooth. Bring gravy to a gentle boil and reduce to a simmer until thickened. If the gravy thickens too much, add 1-2 tbsp of chicken stock as needed.
For the Colcannon:
1 1/2 lbs potatoes, peeled and cubed(I used Yukon Gold, but russets would do too)
2 3/4 tsp Kosher salt, divided
4 oz bacon, diced
3 cups cabbage, thinly sliced
3 tbsp unsalted butter, divided
1/2 tsp freshly ground black pepper, divided
1/4 cup heavy cream
1. Place potatoes in a medium saucepan and cover with cold water. Add 1 1/2 tsp Kosher salt and bring to a boil over medium-high heat. Boil until potatoes are fork tender, about 10-12 minutes. Drain and keep warm in the saucepan you boiled them in.
2. While the bangers brown and potatoes boil, cook bacon in a 12″ skillet over medium heat until almost crisp, rendering as much bacon fat in the pan as you can. Add 2 tbsp butter, allow to melt, and then add the cabbage. Sauté mixture until cabbage is almost tender but a slight amount of crunch remains, about 10-15 minutes while stirring occasionally.
3. Add heavy cream and 1 tbsp butter to the pot