Sausages with Guinness Gravy and Colcannon

serves 6


For the Colcannon

2 pounds Yukon gold Potatoes, peeled and cut into 1 1/2-inch chunks

1 small head green cabbage (about 1-pound), cored and chopped into 1-inch pieces

1/2 cup whole milk, warmed

6 Tablespoons unsalted butter, softened

1 bunch scallions, trimmed and thinly sliced

Kosher salt and freshly ground black pepper to taste


For the Sausages

12 Irish sausages

1 1/2 Tablespoons unsalted butter

1 1/2 Tablespoons unbleached all-purpose flour

1 3/4 cup plus 2 Tablespoons beef stock

3/4 cup Guinness

1 1/2 Tablespoons tomato paste

1 Tablespoon red currant jelly

2 teaspoons packed light brown sugar

Kosher salt and freshly ground black pepper to taste


For the Colcannon

Place the potatoes and cabbage in a large pot and cover with 1-inch of cold water.  Add 1 1/2 tablespoons of salt to the water.  Bring the water to a boil over high heat, then reduce the heat to medium and simmer until potatoes break apart when a paring knife is inserted, about 18-20 minutes.


For the Sausages and Gravy

While the potatoes are cooking, prepare the sausages and gravy.  Melt the butter over medium low heat in a large skillet.  Add the sausages and cook, turning frequently until golden all over and cooked through, about 10-12 minutes.  Remove the sausages and reserve 1 1/2 tablespoons of fat.  Add the flour and cook over low heat, stirring rapidly, for 1 minute.  Add the stock, Guinness, tomato paste, jelly, and brown sugar and bring to a boil, whisking to blend.  Reduce the heat and simmer for 3-5 minutes until you have a rich, textured gravy.  Season to taste with salt and pepper.  Add the sausages and keep warm while you finish the potatoes.


Drain potatoes and cabbage and return to the pot.   Over low heat mash the potatoes with a potato masher.  Mix in the milk, butter, and scallions.  Season to taste with salt and freshly ground black pepper.


Spoon a nest of colcannon into the center of each plate.  Nestle the sausages into the colcannon and spoon the gravy on top.  Enjoy!


Printed from thegalleygourmet.net