Tommy Moloney’s Sausages and colcannon

Tommy Moloney’s Sausages and colcannon

Enjoy this delicious and economical meal!

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.