Bangers and Colcannon With Mustard Gravy

Fall 2013

Executive chef Matthew Crum of River Creek Club in Leesburg, Va., takes traditional bangers and mash and boosts the flavor of the mashed potatoes with cabbage, onions, and lots of butter.

1 pound potatoes, peeled and cubed
8 tablespoons unsalted butter
2 cups chopped or shredded cabbage
2-1/2 cups onion, chopped
1/4 cup milk
salt and pepper
6 links Irish bangers
1 tablespoon spicy brown mustard
1-1/2 cups beef broth
1 tablespoon cornstarch

In a medium saucepan, cover the potatoes with water. Bring to a boil and simmer 15 minutes, or until tender. As the potatoes cook, melt 1 tablespoon of butter in a large skillet over low heat. Add cabbage and 1/2 cup of onion and saute until soft but not brown. Remove from the heat and set aside.

To make the colcannon, drain the cooked potatoes in a large bowl and mash by hand. Add the milk and 7 tablespoons of butter to the potatoes and mix well. Fold in the cooked cabbage and onions. Season to taste.

Fry bangers in a large heavy skillet over medium-high heat, until browned. Remove the sausage from the pan.

To make gravy, in the pan juices, saute 2 cups chopped onion until lightly browned, and stir in the mustard. Add the beef broth. Bring to a boil, until the mixture has reduced by half. Thicken the gravy with cornstarch, if needed.

To serve, place one scoop of colcannon in the center of a serving plate, top with sausage, and cover with gravy.

Yield: 6 servings

CRAFT BEER PAIRING: Rhino Chasers Pilsner by Lost Rhino Brewing Co., Ashburn, Va. “It’s a clean and refreshing golden lager with a slight bitter finish that begs for rich or meaty food.”


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