Sausage and Colcannon
with gravy / peas
Smarts: Not familiar with colcannon? It's mashed potatoes with green cabbage mixed in.
- Cabbage, green - 8 oz, chopped
- Potatoes, russet - 1 lb, peeled and cubed
- Milk, any type - 1/4 cup
- Butter - 3 Tbsp
- Onions, medium red - 1/2, sliced
- Sausage - 4 links (use any type, pre-cooked or raw)
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Flour - 2 Tbsp
- Beer, preferably a dark beer like Guinness - 1/2 cup (sub stock)
- Stock, any type - 1 cup
- Green onions - 2 stalks, chopped, green and white parts combined
- Peas, frozen - 2 cups
- Butter - 1 Tbsp
- Onions - Slice onions. (Can be done up to 5 days ahead)
- Cabbage - Chop cabbage. (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 / Green onions - Peel and cube potatoes. Place in a saucepan filled with cool water to prevent discoloring. Chop green onions, combining green and white parts.
- 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), green onions, and season with some salt.
- Serve sausage, onions, and gravy over colcannon. Enjoy peas on the side.
Excellent meal that everyone liked. Sausage makes it easy - I cut it up in rounds ahead of time. Cabbage blends pretty well into potatoes.0 Helpful
Every part of this meal was amazing! The gravy in particular was my favorite. My husband and I were skeptical about cabbage in the mashed potatoes, but it came out really good. I’d make this over and over again.0 Helpful
Everyone loved it. The colcannon came out great. I used Portuguese linguiça sausage because it is the only sausage that the family collectively likes.0 Helpful
Yummy comfort food. We made some modifications based on what we had, but stuck to the general idea and enjoyed this with the gravy pretty much over everything.0 Helpful
loved this meal! was surprisingly comforting in these chaotic times. We used a light beer because that's all we had on hand; I have no regrets! Will definitely make this again.0 Helpful
Yum! We mashed the peas and added some milk so they were "mushy". Need to remember to make this meal more than once a year!0 Helpful