Bangers and Colcannon

From Closet Cooking

This was our St. Patty's Day dinner this year.  Adults thought it was great.  Kiddos, mmmm, not so much.  They were not fond of the onion gravy (my favorite part) and I'm not sure how to make it more kid friendly.  Maybe just leave it off for them.

I had a really hard time following the recipe as written so I'm going to try and break it up into more manageable parts.
To have everything come together and done at the same time, start browning the sausage once the water has come to a boil for the potatoes and then start the bacon and cabbage part 10 min later.  You'll have three pots and three burners going at the same time.  Our timing was really off and we ended up keeping the potatoes then the completed colcannon warm in the oven by covering the pot and keeping it at a 200 degree oven.  I think we'll do this next time too.

For the colcannon-

1 pound potatoes, peeled and diced
1/4 pound bacon, cut into 1 inch slices
pepper to taste
1/4 small head cabbage, thinly sliced
4 green onions, sliced
salt and pepper
1 tablespoon butter
1 tablespoon sour cream
milk to taste

For the sausages-

1 tablespoon oil
1 pound sausage (Irish or English bangers if you can get them)

For the gravy-

1 large onion, sliced
1 clove garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons flour
1 can Guinness
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon butter

For the colcannon-

In a large pot, cover the potatoes with water and bring to a boil simmer until fork tender, about 20-30 minutes
Cook the bacon in a large pan over medium heat until it renders, about 3-5 minutes
Add the cabbage to the bacon, season with salt and pepper 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.
When the mashed potatoes are cooked, drain, mash and add the butter, milk and sour cream and stir.
Add the cooked cabbage mixture to the potatoes and stir, season with salt and pepper if needed.
(Keep warm until the sausages are done, if needed)

For the sausages-

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.
If your bangers didn't render enough fat (like ours did), add 2 tbs of butter to the pan and melt.
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, keep warm in the oven and continue to simmer to reduce by half about 10 minutes.

To serve, plate the colcannon, then the sausages and top with onion gravy.