Step into an authentic Irish kitchen with this hearty, soul-warming combination of Bangers and Colcannon that has been bringing families together around the dinner table for generations. This traditional Irish meal features plump, savory pork sausages alongside creamy mashed potatoes enriched with butter, milk, and tender cabbage or kale. The dish embodies the essence of Irish comfort food – simple, honest ingredients transformed into something deeply satisfying and nourishing. Each forkful delivers the perfect balance of rich, meaty sausage with the smooth, buttery potatoes dotted with vibrant green vegetables that speak to Ireland’s lush countryside.
Serves: 4-6 people
What You’ll Need for the Bangers
- 8 traditional Irish pork sausages (or high-quality bratwurst)
- 2 tablespoons vegetable oil
- 2 large yellow onions, sliced thick
- 2 tablespoons butter
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
What You’ll Need for the Colcannon
- 3 lbs Yukon Gold or Russet potatoes, peeled and quartered
- 4-5 cups green cabbage, finely shredded (or kale, stems removed)
- 1/2 cup whole milk, warmed
- 6 tablespoons butter
- 4 green onions, finely chopped
- Salt and white pepper to taste
- Extra butter for serving
Starting with Perfect Potatoes
Place the quartered potatoes in a large pot and cover with cold, salted water by about 2 inches. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15-20 minutes until the potatoes are fork-tender and break apart easily when pierced. The key to great colcannon is starting with properly cooked potatoes that aren’t waterlogged, so don’t let them sit in the water once they’re done.
Preparing the Cabbage
While the potatoes cook, prepare your cabbage by removing the tough outer leaves and core, then shredding it finely. If using kale, remove the tough stems and chop the leaves into small pieces. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shredded cabbage and cook for 8-10 minutes, stirring occasionally, until it becomes tender and slightly caramelized. Season with a pinch of salt and set aside.
Cooking the Bangers Right
Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the sausages and cook slowly, turning them frequently to ensure even browning on all sides. This should take about 12-15 minutes total. Slow cooking prevents the casings from bursting and ensures the sausages cook evenly throughout. Remove the sausages to a plate and keep warm.
Building Rich Onion Gravy
In the same pan with the sausage drippings, add the sliced onions and butter. Cook over medium-low heat for 10-12 minutes, stirring occasionally, until the onions become golden brown and caramelized. This slow cooking process develops deep, sweet flavors that are essential to authentic bangers and mash. Stir in the tomato paste and cook for another minute.
Creating the Perfect Gravy
Add the beef broth, Worcestershire sauce, and fresh thyme to the caramelized onions. Bring the mixture to a simmer and let it cook for 5-7 minutes until it reduces slightly and thickens. Return the sausages to the pan and simmer gently for another 5 minutes to heat through and allow the flavors to meld. Season with salt and pepper to taste.
Mastering the Colcannon
Drain the cooked potatoes thoroughly and return them to the pot. Let them sit for a minute to allow excess moisture to evaporate – this prevents watery mashed potatoes. Using a potato masher or ricer, mash the potatoes until smooth and creamy. Gradually add the warmed milk and remaining 4 tablespoons of butter, mashing until you reach your desired consistency.
Bringing It All Together
Fold the cooked cabbage and chopped green onions into the mashed potatoes, mixing gently until evenly distributed. The cabbage should be visible throughout the potatoes, creating beautiful green flecks. Season with salt and white pepper to taste. The finished colcannon should be creamy, rich, and dotted with tender cabbage.
Traditional Irish Serving
Serve the colcannon in generous portions on warmed plates, making a well in the center of each serving and placing an extra pat of butter in the well to melt slowly. Arrange the hot bangers alongside the colcannon and spoon the rich onion gravy over both the sausages and potatoes. This presentation is both rustic and elegant, true to Irish tradition.
The Secret to Authentic Flavor
The key to authentic bangers and colcannon lies in not rushing any of the steps. Take time to properly caramelize the onions, cook the sausages slowly, and ensure your potatoes are perfectly fluffy. Using quality ingredients like real Irish sausages or high-quality bratwurst, good butter, and fresh vegetables makes all the difference in achieving that authentic taste.
Traditional Variations
In different regions of Ireland, you’ll find variations like using curly kale instead of cabbage, or adding leeks along with the green onions. Some families include a splash of cream in their colcannon for extra richness, while others prefer it more rustic with just butter and milk. The beauty of this dish is its adaptability while maintaining its essential character.
Make-Ahead Tips
The colcannon can be made earlier in the day and reheated gently with a splash of milk to restore its creamy texture. The onion gravy also improves with time, so you can make it ahead and reheat when ready to serve. The sausages are best cooked fresh, but the whole meal comes together quickly once the components are prepared.
Perfect Pairings
This hearty meal pairs beautifully with a pint of stout or a glass of robust red wine. For a complete Irish experience, serve with some Irish soda bread on the side and perhaps start with a simple soup like Irish potato and leek. The rich, comforting flavors make it ideal for cold weather dining when you want something that truly satisfies.
