HARRISBURG, Pa. — March is here, and all eyes immediately turn to St. Patrick’s Day!
Instead of the usual corned beef and cabbage, why not switch it up with another favorite?
Bangers and mash get the full Irish treatment in this week’s Seasonal Servings, courtesy of a colcannon and rich Guinness gravy.
Seasonal ingredients potatoes, scallions, and cabbage check off the first ingredients on the list, but scallions and garlic also shine in the Guinness gravy! It’s a hearty and comforting meal that’s sure to be the star of any St. Patrick’s Day themed gathering!
Colcannon:
- 4 large Yukon gold (or russet) potatoes (or 6 medium)
- 4 cups savoy cabbage (or kale), chopped
- 6 to 8 scallion greens (green and whites separated and sliced)
- ¼ c milk
- 1 tsp neutral oil (like avocado or canola oil)
- 2 T butter
- Salt and pepper to taster
Guinness Gravy:
- 6-pack pork sausages
- 1 c Guinness beer
- 1 c beef stock
- 4 T butter
- 4 T flour
- 2 T Worcestershire
- 1 tsp English mustard (or Dijon if unavailable)
- 2 garlic cloves
- Scallion whites (reserved from above)
- Salt and pepper to taste
For the Colcannon
Bring a large pot of water and the potatoes to a boil and cook until fork tender. While the potatoes are cooking, warm the milk. You can carefully do this in the microwave or over the stove. Add the green parts of the scallions to the milk and set aside so it can steep. You can also cook the cabbage while waiting for the potatoes to finish. Heat a large pan using medium-high heat. Add the oil and heat in pan. Add the butter and let it melt. Then, add the savoy cabbage with salt and pepper to taste. Cook for about 8 to 12 minutes, until tender. Once the potatoes are done, drain the water and mash them. Add the milk and scallion mixture and fully incorporate it. Then, mix in the cabbage. Season with more salt and pepper to taste.
For the Guinness Gravy
Start with the pork sausages (bangers) and place in a heated pan. Sear both sides for a few minutes each, then cover and cook the remaining time. Add a little water from time to time to prevent burning. Once the sausages are fully cooked, remove them and set aside. Add a little more water to deglaze any leftover bits from the pan. Add the butter and let it melt. Slowly add the flour a little at a time. Let it cook for a couple minutes, stirring constantly. Slowly add the beef broth, and then add the Worcestershire, mustard, whites of the scallions, and garlic. Mix and let it cook for a few minutes. Then, add the Guinness. Let it cook for about 5 more minutes, until the gravy is nice and thick. Season with additional salt and pepper if necessary.
Place a sausage (or two) on a plate with the colcannon. Spoon a healthy amount of the gravy overtop and enjoy!