A Savory, Creamy Irish Classic
Welcome to the world of traditional Irish cuisine, where the hearty flavors of Tommy Moloney’s sausages and the creamy goodness of colcannon blend to create a dish that is not just a meal, but a journey into the heart of Ireland.
Whether you’re Irish, have Irish roots, or simply love high-quality meat products, this recipe for classic Sausages and Colcannon is your gateway to a simple meal loaded with love and history.
What are Sausages and Colcannon?
Sausages and Colcannon is a classic Irish dish combining two key components: savory sausages and a unique mashed potato dish known as colcannon. Colcannon, made from mashed potatoes mixed with cabbage and often flavored with spring onions, leeks, or chives, is a staple in Irish households, especially during festive seasons.
A Brief History of the Dish
Sausages and colcannon have roots as deep in Irish history as the Muckross Yew. Dating back to at least the 18th century, colcannon was traditionally associated with Halloween festivities in Ireland. It was a time for fortune-telling and games, with items like coins or rings hidden inside the colcannon, foretelling wealth or marriage for whoever found them.
The sausages, a relatively modern addition, became popular as butchering techniques evolved. Irish sausages, known for their distinct flavors, often contain a mixture of pork, herbs, and spices, making them a hearty complement to the smooth, creamy colcannon.
Cultural Importance to Ireland
In Ireland, food is much more than sustenance; it’s a celebration of culture, history, and family. Sausages and colcannon embody this spirit. This dish represents the simplicity and heartiness of Irish cuisine, providing comfort and a sense of home. It speaks to the communal nature of Irish meals, where families and friends gather around the table, sharing stories and creating memories.
Ingredients:
1. 6 Tommy Moloney’s sausages
2. 12 oz Guinness beer
3. 1 ½ tablespoons of brown sugar
4. 1 ½ tablespoons of unsalted butter mashed with
5. 1 ½ tablespoons of flour
6. A pinch of salt
7. 1-2 tablespoons of chicken stock, as needed
8. 1 ½ lbs of peeled potatoes
9. 2 ¾ teaspoons of salt, divided
10. 4 oz of diced bacon
11. 3 cups of thinly sliced cabbage
12. 3 tablespoons of unsalted butter, divided
13. ½ teaspoons of freshly ground black pepper, divided
14. ¼ cup of heavy cream
Preparation:
Step 1
In order to make Tommy Moloney’s sausages, use a sauté pan and cook the sausages over medium heat until they’re brown on all sides.
Step 2
Add beer to the pan and simmer. Braise sausages until they are fully cooked and the beer reduces by half, about 10 minutes.
Step 3
Remove the Tommy Moloney’s sausages from the pan and whisk in brown sugar, butter/flour mixture, and salt until the mixture is smooth. When the gravy starts to boil gently, reduce to a simmer until it is thickened. If the gravy thickens too much, add chicken stock as needed.
Step 4
To make the colcannon, put the potatoes in a medium saucepan and cover with cold water. Add 1 ½ teaspoons of salt to the saucepan and bring to a boil over medium-high heat. Boil about 10-12 minutes, until the potatoes are fork-tender. Drain and keep warm in the saucepan you boiled them in.
Step 5
Cook bacon in a 12-inch skillet over medium heat, rendering as much bacon fat in the pan as you can. Then, add 2 tablespoons of butter and allow it to melt. Add the cabbage. Sauté the mixture until cabbage is almost tender, about 10-15 minutes and stir occasionally.
Step 6
Add heavy cream and 1 tablespoon of butter to the potatoes and mash until almost smooth. Gently stir in the cabbage-bacon mixture
Tip: Serve hot topped by the Tommy Moloney’s sausages and brown sugar Guinness gravy.
