Hello fellow food enthusiasts!
As the crisp chill of autumn settles in, my kitchen becomes a sanctuary of warmth and comfort. Today, I’m excited to share a dish that truly embodies the heart and soul of cozy, home-cooked meals: Hearty Irish Colcannon with Guinness-Braised Sausages. This dish is a celebration of rustic flavors and, like many homes across Ireland, it’s synonymous with warmth and family gatherings.
I have a soft spot for Irish cuisine—it’s humble yet profoundly delicious, rich with tradition yet easy to make at home. Colcannon, a simple yet hearty dish of creamy mashed potatoes and vibrant kale, is a staple that brings back fond memories of family dinners and lively conversations. Imagine the cozy atmosphere of a bustling pub, where tales are swapped, and laughter is as abundant as the delicious fare on offer.
The secret to a great colcannon is in its simplicity. The potatoes should be perfectly smooth and buttery, while the kale adds both color and a touch of earthiness. The spring onions introduce a subtle sharpness, marrying the flavors beautifully. It’s truly a bowlful of comfort, ready to hug you from the inside out.
Paired with the colcannon, we have Guinness-braised sausages—a dish that sings songs of Ireland. Sausages are slowly simmered in a rich, dark brew of Guinness stout, melded with caramelized onions, garlic, brown sugar, and the subtle tang of Dijon mustard. The sauce becomes delectably sticky, clinging to the sausages and imparting a deep, stout-infused flavor that’s nothing short of divine.
This dish isn’t just for St. Patrick’s Day—it’s a meal you’ll yearn for during those evenings when only the heartiest of meals will satisfy. Plus, it’s pretty straightforward to prepare, making it perfect for weeknight dinners or as a special weekend treat.
I find there’s something wonderfully soothing about watching the sausages bubble away in their rich bath of Guinness, leaving an aroma that wraps your home in a blanket of comfort. It’s a momentary escape to the rolling hills of Ireland, right from your stovetop.
When you serve this dish, don’t forget to embrace its essence with a dash of that lively Irish spirit—perhaps accompanied by a glass of the very Guinness you’ve cooked with! As you gather around the table, let this wonderful meal remind you of the importance of slowing down, savoring good food, and enjoying the company of people you cherish.
Here’s to cozy nights and hearty meals. Sláinte!
Until next time, happy cooking!
Cheers,
Al
Ingredients
For the Colcannon:
– 1.5 kg potatoes, peeled and chopped
– 300 g curly kale, washed and chopped
– 150 ml milk
– 75 g butter
– 3 spring onions, finely chopped
– Salt, to taste
– Black pepper, to taste
For the Guinness-Braised Sausages:
– 8 pork sausages
– 1 tablespoon olive oil
– 1 large onion, sliced
– 2 cloves garlic, minced
– 330 ml Guinness stout
– 2 tablespoons brown sugar
– 2 teaspoons Dijon mustard
– 1 tablespoon Worcestershire sauce
– Salt, to taste
– Black pepper, to taste
Method
1. **Prepare the Colcannon**:
– In a large pot, add the chopped potatoes and cover them with cold water. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 15-20 minutes, or until they are fork-tender.
– While the potatoes are cooking, blanch the chopped kale. Bring a separate pot of water to a boil, add the kale, and cook for 3-5 minutes until bright green and tender. Drain and set aside.
– Once the potatoes are cooked, drain them and return to the pot. Add the butter and milk. Mash the potatoes until smooth, then fold in the kale and spring onions. Season with salt and black pepper to taste. Keep warm.
2. **Cook the Guinness-Braised Sausages**:
– In a large skillet, heat the olive oil over medium heat. Add the sausages and brown them on all sides, about 5-7 minutes. Remove the sausages from the skillet and set aside.
– In the same skillet, add the sliced onion and cook for 5 minutes, until softened. Add the minced garlic and cook for an additional 2 minutes.
– Pour in the Guinness stout, and add the brown sugar, Dijon mustard, and Worcestershire sauce. Stir well to combine and bring the mixture to a simmer over medium-low heat.
– Return the browned sausages to the skillet. Cover and cook for about 20-25 minutes, turning the sausages occasionally, until they are cooked through and the sauce thickens.
– Adjust seasoning with salt and black pepper to taste.
3. **Assemble and Serve**:
– Divide the colcannon onto warm serving plates. Top with the Guinness-braised sausages and spoon some of the rich sauce over each serving. Serve hot and enjoy this comforting Irish dish.
