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Bangers and Colcannon with Guinness onion gravy
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| 2-3 pounds | potato peeled and diced |
| 1/2 lb | bacon cut into 1 inch cubes |
| Pepper to taste | |
| 1 tbsp | butter |
| 1/2 head | small cabbage, thinly sliced |
| 4 | green onions sliced |
| Salt | |
| pepper | |
| 1 tbsp | oil |
| 1 lb | sausage |
| 1 | onion thinly sliced |
| 1 garlic clove minced | |
| 1 tsp | thyme |
| 2 tbsp | flour |
| 1 bottle | Guinness |
| 2 tbsp | mustard |
| 1 tbsp | Worcestershire |
| 1 tbsp | brown sugar |
| 1 tbsp | butter |
| 1 tbsp | sour cream |
| Milk to taste | |
1. Bring water to a boil, cook potatoes until fork tender about 20-30 min.
2. Cook bacon n med until rendered 5 min.
3. Add butter, season with salt and pepper and cook until foams, 1 min.
4. Add cabbage cook until tender 15 min.
5. Add green onions, cook for 5 more min. Season with salt and pepper and set aside
6. Heat oil in pan over med heat.
7. Add sausage and cook until brown. 4 min on each side.
8. Add onions and cook until tender 7 min.
9. Add garlic and thyme. Cook 1 min until fragrant.
10. Sprinkle in flour and let cook 2 min.
11. Add Guinness, mustard, Worcestershire, brown sugar and sausages. Simmer for 10-15 min.
12. Remove sausage and continue to simmer until reduces by 1/2 about another 10 min.
13. Meanwhile mash the potatoes, add the cabbage mixture and milk, butter and sour cream to get right consistency.
14. Divide and top with sausages and gravy.
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