July 12, 2015
Condiments, Main Dish, Pork,
Alcohol, Vegetables, Irish, Easy/Beginner Cooking, Fall/Autumn, St. Patrick's day, Winter, Gluten-Free, No Eggs more
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"iit called for 1 tablespoon brown sugar but the reviewers didnt like it and , i probably would not add it myself so if you like sweeter you could really add it lol"
Bring some water to boil, add the potatoes and simmer until fork tender, about 20-30 minutes.
Meanwhile cook the bacon in a large pan over medium heat until it renders, about 3-5 minutes.
Add the butter and ham to the bacon, season with salt and pepper and cook until it foams, about a minute.
Add the cabbage to the bacon, mix to coat and let cook until tender, about 10 minutes.
Add the green onions to the cabbage, cook for 5 minutes, season with salt and pepper and set aside.
Heat the oil in a pan over medium high heat.
Add the sausage and cook until golden brown, about 2-4 minutes per side, and set them aside.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Sprinkle in the flour and let it cook for a few minutes.
Add the Guinness, mustard and Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes.
Remove the sausage and continue to simmer to reduce by half about 10 minutes.
Meanwhile, mash the potatoes, mix in the cabbage followed by the butter, sour cream and enough milk until you get your favorite mashed potatoes consistency.
Divide the colcannon between 4 plates, top with sausages and cover in gravy.
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Never knew that bangers and mash would be so good. I particularly loved the colcannon with the addition of back, ham, and cabbage mixed into the mashies. Next time I want to try serving the ham/cabbage mixture over the top of mashies to see how it comes out. Everything went really well and it was well enjoyed with a cold side of Guinness. Thank you dieniab for sharing.
We really enjoyed this recipe. I've never had colcannon with bacon and ham in it and it was delicious. Since some of the cooking times are very short in some of the steps, I found that having everything cut-up, sliced, measured out, etc. before starting the cooking process made everything go quickly and smoothly. Next time, I would reduce the amount of brown sugar in the gravy as it was a little too sweet for our tastes. Thank you for sharing. **Made for 2015 Culinary Quest (Ireland) for Munching Minions
Excellent! I've made colcannon before, but never with bacon and ham! This was the best, and I'll use this method from now on. The onion gravy was also very good, though I'll cut back on the brown sugar a bit - just personal preference. Will definitely be making this dish again! Thanks for posting! Made for Culinary Quest 2015.