Sausage and Colcannon
with gravy / peas
In honor of St. Patrick's day, we're highlighting this Irish pub-inspired meal. Colcannon is mashed potatoes with green cabbage mixed in. Served with sausages and gravy over top, this meal is hearty and comforting. (And great served alongside a Guinness if you'd like!)
- Cabbage, green - 8 oz , chopped
- Potatoes, russet - 1 lb , peeled and cubed
- Milk, any type - 1/4 cup
- Butter - 3 Tbsp
- Peas, frozen - 1 1/2 cups , defrosted
- Butter - 1 Tbsp
Irish Sausage and Gravy:
- Onions, medium and red - 1/2 , sliced
- Sausage - 4 links (use any type, pre-cooked or raw)
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Flour, any gluten-free - 2 Tbsp (sub almond meal)
- Beer, gluten-free - 1/2 cup (preferably a dark beer; sub stock)
- Stock, any type - 1 cup
- Onions - Slice onions. (Can be done up to 5 days ahead)
- Cabbage - Prep as directed. (Can be done up to 3 days ahead)
- Boil sausage - Skip this step if using pre-cooked sausage. If using raw sausage, place sausage in a skillet and cover with water. Bring to a boil and boil until sausage is cooked through, 12 to 15 minutes. (Can be done up to 2 days ahead)
- Potatoes - Peel and cube potatoes. Place in a saucepan filled with cool water to prevent discoloring.
- Add cabbage to saucepan with potatoes. Season water with some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
- While potatoes and cabbage are cooking, heat a large skillet over medium-high heat. Add oil and the onions and sausage. Cook, stirring occasionally, until onions are very tender and sausages are starting to brown on the outside, ~8 minutes. Set sausage aside (leave onions in the pan).
- To onions, add butter (portion for sausage / gravy). When butter melts add flour and stir until flour starts to turn golden brown. Add beer and stock while whisking. Bring to a simmer. Lower heat and simmer until gravy thickens, 4 to 6 minutes.
- Add sausage back to pan with gravy and toss everything to combine. Taste and season with some salt. Cover to keep warm while you finish the rest of the meal.
- Return to potatoes and cabbage. Use a masher to mash steamed potatoes with milk and butter (portion for colcannon). Add some more milk if needed until mash is creamy and smooth. Season to taste with some salt and pepper.
- Defrost peas and drain. Then continue to cook in the microwave until hot. Toss with butter (portion for peas) and season with some salt.
- Serve sausage, onions, and gravy over colcannon. Enjoy peas on the side.