The Galley Gourmet : Sausages With Guinness Gravy And Colcannon
“Aye laddie, is there a heartier meal in all the land?” So said a fellow traveler at the inn tucked into a hollow off a rural road in County Cork. We dined and then danced into the wee hours, fueled by Guinness and this delicious dish lovingly prepared by Molly, the sharp-tongued yet gracious innkeeper ….OK, that didn’t really happen. But it felt like it did after we ate this meal.
Irish bangers and mash– this is classic pub fare of the Emerald Isle. And hearty it is when cabbage and onions are cooked with the potatoes for that Irish classic, colcannon. Some colcannon recipes call for bacon or ham, but I like to keep it all about the veggies and tubers and let the meat stand on its own. And in this dish it does. The sausages (Chicago readers– I use Winston’s family market brand) are cooked first, then bathed in the velvety Guinness gravy that puts it over the top. When accompanied by colcannon, you have a meal that will fortify anyone in need of sustenance to make it through the more “liony” parts of March. Forget putting hair on your chest. This meal will make even the most metrosexual man in your life want to shear a sheep and take up hurling (an Irish sport that sounds awesome, look it up).