Enjoy this delicious and economical meal!
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
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.
Add beer to the pan and simmer. Braise sausages until they are fully cooked and the beer reduces by half, about 10 minutes.
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.
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.
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.
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.