Irish Bangers & Colcannon With Guinness Onion Gravy

Step 1: Bring some water to boil, add the potatoes and simmer until fork tender, about 20-30 minutes.

Step 2: Meanwhile cook the bacon in a large pan over medium heat until it renders, about 3-5 minutes.

Step 3: Add the butter and ham to the bacon, season with salt and pepper and cook until it foams, about a minute.

Step 4: Add the cabbage to the bacon, mix to coat and let cook until tender, about 10 minutes.

Step 5: Add the green onions to the cabbage, cook for 5 minutes, season with salt and pepper and set aside.

Step 6: Heat the oil in a pan over medium high heat.

Step 7: Add the sausage and cook until golden brown, about 2-4 minutes per side, and set them aside.

Step 8: Add the onions and saute until tender, about 5-7 minutes.

Step 9: Add the garlic and thyme and saute until fragrant, about a minute.

Step 10: Sprinkle in the flour and let it cook for a few minutes.

Step 11: Add the Guinness, mustard and Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes.

Step 12: Remove the sausage and continue to simmer to reduce by half about 10 minutes.

Step 13: Meanwhile, mash the potatoes, mix in the cabbage followed by the butter, sour cream and enough milk until you get your favorite mashed potatoes consistency.

Step 14: Divide the colcannon between 4 plates, top with sausages and cover in gravy.