It must be a byproduct of aging, but I have both gotten less ‘trendy’ and tried to be more ‘authentic’ as I’ve grown. This goes for my wardrobe (team sweatpants/leggings and Carhartt over here), my drink and my foods. Don’t judge on my daughter’s shamrock and rainbow outfit on St. Patrick’s Day… it was on the school calendar (and she is, like, super adorable, so…)

I honestly wanted to make some fun Irish Macarons, but… well, the internets are full of crappy green food coloring and kitschy green baubles claiming to be the Luck ‘O the Irish.

I almost made an Irish Cream macaron, but quite frankly… St. Paddy’s for me isn’t about Irish Cream or Bailey’s (I prefer my Irish whiskey and cream in the dead of winter over a big cube, thank you very much.)

I researched authentic Irish meals… I read the history of corned beef.

I wanted something that I loved that was also traditionally Irish.

So I went back to the basics: Colcannon. Man, do I love colcannon. And proper Irish bangers (yeah, yeah… I know not the whole of Ireland calls them bangers, but some does…. ) Now gravy… I am not always a traditionalist when it comes to gravy… buuuuutt we literally only drink Guinness about once a year nowadays so… why not? GUINNESS GRAVY IT IS!

The recipe below is for the Colcannon and gravy… the bangers are from Trader Joes (and they are delicious! Like, ‘I buy several packages and freeze them when they come out because they are limited and come out only once a year’ type of delicious.)

I hope you enjoy (and yes, you can make this many times over on days other than March 17th!

Irish Bangers with Colcannon and Guinness Gravy

Ingredients

Colcannon

• 1 1/2 lbs potato (Yukon or Russet or potato of preference, peeled or rustic… your preference. I like rustic style)
• 6 tbsp unsalted butter, divided
• 2 cloves of garlic, minced
• 2 packed cups of shredded cabbage (napa or savoy)
• 1 large leek, halved lengthwise then sliced thinly (do not go all the way up to the deep green tips… too tough… stick to the white and light green parts of the stalk!)
• 1 cup milk
• 3 tbsp heavy cream
• 3 scallions thinly sliced

Guinness Gravy

• 2 tablespoons butter
• 1 medium sized sweet onion, sliced
• 2 tablespoons flour
• 1 cup Guinness
• 1 cup beef broth
• salt & pepper to taste

Instructions

Colcannon

1. Cube and place potato into sauce pan and cover with water. Add a pinch of salt and bring to a boil. Continue to boil for approximately 10 minutes or until potato is fork tender. When done, drain and put aside.
2. As potatoes boil, melt 4tbsp butter in pan over medium high heat and sauté leeks until soft, about 5-6 minutes
3. Add in garlic, and sauté another minute
4. Add in 1 cup of shredded cabbage and stir to combine, cook until wilted.
5. Stir in milk and cream and bring to a simmer.
6. Add in potatoes and remaining cabbage, stir to combine and let simmer for 1 min.
7. Reduce heat to low and roughly mash the mixture with a potato masher (yes, the one stopping that one drawer from closing) and season with salt and pepper to taste.
8. Let colcannon thicken a bit on low. Then add scallions and remove from heat.
9. Top with remaining 2 tbsp of butter and serve!

Guinness Gravy (with onions)

1. Place butter in saucepan and melt over medium high heat.
2. Add onion and sauté for about 8-10 minutes, stirring occasionally, until onions are browned and beginning to caramelize.
3. Sprinkle onions with flour and mix. Add in Guinness to deglaze the bottom, scraping all them good bits up! Add in broth and sir to combine.
4. Reduce heat to medium and keep at low simmer to thicken.
5. Add salt and pepper to taste (and if you are a fan, a dash of Worcestershire sauce.)

Now, the bangers? High heat sear in a cast iron on all sides, a splash of Guinness then reduce heat and get a lid on to finish cooking through (the steam is the secret to a perfectly cooked banger) and they’re ready in under 10 minutes.

Plate as you like and dig IN.

(More photos coming!)