Back Road JournalBangers And Colcannon, Irish Comfort Food
Bangers and colcannon, a traditional dish of Irish pork sausages on a bed of creamy mashed potatoes, cabbage and scallions, topped with caramelized onion gravy can be found in most pubs in Ireland, England and the US. Perfect for St. Patrick’s Day or anytime you want to enjoy simple Irish comfort food.
Equipment
- 1 Pressure cooker to speed up cooking
Ingredients
Main ingredients
- 1 pound Irish bangers the star player with that spicy, juicy punch
- 4 large russet potatoes peeled and chopped to mash up nice and creamy
- ½ cup milk to smooth out those taters just right
- 4 tablespoons butter for that rich, buttery finish
- 2 cups kale or cabbage chopped fine so it blends perfectly
- 1 small onion finely chopped to add a little sweetness and depth
- Salt to taste
- Pepper to taste for a little kick in the background
- Water for boiling taters
Instructions
Instructions
- Set your pressure cooker to boil and toss in peeled and chopped potatoes with a pinch of salt. Wait about 15 minutes until they are tender.
- Brown the bangers in a separate pan until cooked through and browned.
- Use butter to sautée onion until translucent, around five minutes. Then add chopped kale or cabbage.
- Drain the potatoes, then mash them with milk and the remaining butter. Add salt and pepper to taste.
- Fold in the cooked kale and onion mix into the mashed potatoes.
- Serve the browned bangers on a bed of the creamy colcannon.
Notes
Store leftovers in an airtight container. Reheat gently with a splash of milk.