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Sausage and Colcannon
with gravy / broccoli

Active: 50 min Total: 50 min
This cozy meal that we served in 2018 for St. Patrick's Day was so good that we wanted to bring it back again for the holiday. It's a hearty, comforting meal that goes great with a pint of Guinness, if you'd like!
Smarts: Not familiar with colcannon? It's mashed potatoes with green cabbage mixed in.


Sweet Potato Colcannon:
  • Sweet potatoes - 1 lb , peeled and cubed
  • Cabbage, green - 8 oz , chopped
  • Stock, any type - 1/4 cup
  • Butter - 3 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
  • Arrowroot powder - 2 tsp
  • Stock, any type - 1 1/2 cups
Steamed Broccoli:
  • Broccoli - 12 oz , florets
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Lemon juice - 1 tsp


  1. Broccoli / Onions / Sweet potatoes - Prepare as directed and store separately. (Can be done up to 5 days ahead)
  2. Cabbage - Chop cabbage. (Can be done up to 3 days ahead)
  3. 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)
  4. Green onions - Chop green onions, combining green and white parts.

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  1. Combine sweet potatoes and cabbage in a large saucepan. Cover with water and 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).
  2. 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).
  3. To onions, add butter (portion for sausage / gravy). When butter melts add arrowroot powder and stir for 1 minute. Add stock (portion for sausage / gravy) while whisking. Bring to a simmer. Lower heat and simmer until gravy thickens, 4 to 6 minutes.
  4. 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.
  5. Return to potatoes and cabbage. Use a masher to mash steamed potatoes with stock and butter (portions for colcannon). Add some more stock if needed until mash is creamy and smooth. Season to taste with some salt and pepper.
  6. Place broccoli in a microwave safe bowl. Cover with a damp paper towel and steam until broccoli is tender, 4 to 5 minutes. Season with some salt and pepper and squeeze lemon juice over top. Toss with green onions.
  7. Serve sausage, onions, and gravy over colcannon. Enjoy broccoli on the side.



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