Happy St. Paddy’s Day everyone!
We celebrated this morning with great Irish music, guests, blessings and RECIPES.
Chef Rob had a concoction sure to make your mouth water.
Even if you’re not Irish, this is something to add to the recipe collection.
Bangers and Colcannon with Guiness Onion Gravy
makes 4 servings
For the colcannon…
- 1 LB – mashed potatoes, warm
- 1/4 LB – bacon, cut into 1 inch slices
- 1 T – butter
- 1-2 cups – head cabbage, thinly sliced
- 1/2 cup – green onions, sliced
- salt and pepper
Cook the bacon in a large pan over medium heat until it renders for about 3-5 minutes. Add the butter to the bacon, season with salt and pepper and add the cabbage. Let cook until tender for about 10 minutes. When ready, mix into hot mashed potatoes and keep warm.
For the bangers…
- 1 T – oil
- 1 LB – sausage or bangers
- 1 large onion, sliced
- 1 t – garlic, chopped
- 1 sprig thyme, chopped
- 2 T – flour
- 1/2 bottle – Guinness
- 2 T – mustard
- 2 t – Worcestershire sauce
- 1 T – brown sugar
In a pan, cook sausage until golden brown for about 4-5 minutes per side and set them aside. Add the onions and cook until tender for about five minutes then add the garlic and thyme. Cook for one minute.
Sprinkle in the flour and let it cook for a few minutes. Add the Guinness, mustard, Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes. Remove the sausage and continue to simmer for a few minutes.
Divide the colcannon between 4 plates, top with sausages and gravy.
- 1 oz – Irish cream liqueur
- 2-3 scoops – vanilla or chocolate ice cream
- 4-6 oz – Guinness or your favourite stout or porter
Add ice cream in a tall grass. Pour Irish cream liqueur over ice cream and top off with Guinness. Serve with a straw and a long spoon.