Irish Bangers and Mash

Serving size:


    • 1 lb
    • potatoes, peeled and cubed
    • 2 c
    • chopped or shredded cabbage
    • 2 1⁄2 c
    • chopped onion, divided use
    • 1⁄4 c
    • milk
    • 2 T
    • butter
    • 8
    • links favorite pork sausage
    • 2 c
    • beef broth
    • 1 T
    • corn starch
    • salt and pepper to taste
20 minutes
Ready in
20 minutes


Irish tradition meets English in this recipe.

By Christopher Ryding for Co-op Advantage Program


In a medium saucepan, add enough water to cover potatoes. Bring to a boil and simmer 15 minutes or until tender. As the potatoes are cooking, melt 1-tablespoon butter over low heat and add cabbage and 1/2-cup onion. Saute until soft, being careful not to brown. Remove from heat and reserve. Drain the cooked potatoes and mash by hand. Incorporate milk and remaining butter into the potatoes until well mixed. Then fold in cooked cabbage and onions. Add salt and pepper to taste. Meanwhile fry sausage in skillet until browned and cooked through. Remove from pan and add remaining 2-cups onion to pan juices and saute until lightly browned. Add broth, bring to a boil and simmer 5 minutes. Thicken with cornstarch to make gravy. To serve, place one scoop of the Colcannon potatoes in the center of serving plate; top with two sausages and cover with gravy.


To make a vegtarian version, use soy sausage links and vegetable broth. Kale can be substituted for cabbage.