Description
This classic British comfort food recipe features savory sausages served atop creamy mashed potatoes with cabbage, known as colcannon, all smothered in a rich onion and sage-infused beef gravy. Perfect for a hearty family meal, it combines perfectly browned bangers with flavorful, homemade onion gravy and traditional colcannon for a satisfying dish full of comforting flavors.
Ingredients
Sausages and Oil
- 2 tsp canola oil, divided
- 8 sausages with casing (about 0.54 each)
Onion Gravy
- 1 large yellow onion, julienned (sliced thinly)
- 1 tsp salt
- 1/4 tsp freshly cracked black pepper
- 3 cloves garlic, minced
- 1/2 Tbsp ground sage
- 2 cups beef broth
- 1/8 cup flour, to thicken (as needed)
Colcannon
- Half batch of colcannon (mashed potatoes with cabbage)
Instructions
- Prep: Prepare all ingredients before starting. Begin cooking the colcannon concurrently by following your preferred mashed potatoes and cabbage recipe to save time.
- Cook Sausages: Heat 1 tsp of canola oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned on all sides and the internal temperature reaches 160°F. Once cooked, transfer them to a covered plate to keep warm.
- Sauté Onions and Garlic: In the same skillet, add the remaining 1 tsp canola oil. Add the julienned onions, salt, pepper, and minced garlic. Cook over medium heat until the onions become glossy and start to soften, about 8 minutes.
- Whisk in Sage and Broth: Sprinkle the ground sage over the onions, then pour in the beef broth. Whisk everything together, scraping up any browned bits from the bottom of the skillet to incorporate full flavor.
- Thicken Gravy: Prepare a slurry by taking a small amount of the hot broth mixture and whisking in some flour until smooth. Slowly pour this slurry back into the skillet, whisking continuously. Repeat as necessary (using up to 1/8 cup flour total) until the gravy thickens to coat the back of a spoon or flows slowly when dragged with a spoon.
- Serve: Plate 1 cup of the warm colcannon on each plate. Top with 2 sausages and generously spoon the onion gravy over the top. Serve with cooked peas or your preferred side for a traditional British meal.
Notes
- Use a meat thermometer to ensure sausages reach an internal temperature of 160°F for food safety.
- Do not wash the skillet between cooking sausages and onions to retain the flavorful browned bits.
- The amount of flour added can be adjusted to get your preferred gravy thickness.
- Feel free to use other types of sausages if preferred, but traditional pork sausages work best.
- To keep sausages warm while making gravy, cover them with foil or use a low oven setting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
