Bangers

1 tablespoons neutral oil

8 sausages (your fav kind)

2 tablespoons butter

2 Spanish medium onions, thinly sliced

2 tablespoons thyme leaves

3 garlic cloves, minced

3 tablespoons flour

1 cup Guinness Draught

2 1/2 cups beef stock

1/2 teaspoon sugar

Sea salt & cracked black pepper

Colcannon

2 ½ pounds russet potatoes 

3 cups shredded cabbage 

⅓ cup butter 

1 cup cream 

3 green onions, sliced 

Sea salt and cracked black pepper 

To serve

1 cup cooked peas

1/4 cup minced chives

First, make your colcannon, 

Boil your potatoes in salted water until fork tender, about 15 to 20 minutes, then drain. While the potatoes are boiling, heat a skillet over medium-heat and melt your butter. Add the cabbage, season with a pinch of salt, then cook for 4 – 5 minutes, until softened and wilted. Combine the potatoes, cabbage, and cream, and mash until smooth. Fold in your green onions, then season with salt to taste. 

While the potatoes are boiling away, prepare the sausages and gravy. 

Heat a deep pan over medium-heat. Add the oil, then brown your sausages until golden and cooked through, about 8 – 10 minutes. Remove and set aside. Add the butter, melt, then go in with the onions, a pinch of salt, and cook until starting to caramelize, about 15 – 20 minutes. Add thyme, garlic, then stir in the flour and coat the onions well. Add the beer, stock, sugar, a good pinch of salt, then bubble away until thickened, about 10 – 12 minutes. Taste and adjust seasoning to taste.

Plate up your colcannon with heaps of gravy, sausages, more gravy, peas, and fresh chives, and serve with a pint. Sláinte!