Diamond Jim Brady's bangers and colcannon - New York News

Diamond Jim Brady's bangers and colcannon with Guinness onion gravy

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(WJBK) -

Ger this recipe courtesy of executive chef Sharon Juergens from Diamond Jim Brady's bistro bar in Novi.

Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

• 1 pound potatoes, peeled and diced
• pepper to taste
• 1 tablespoon butter
• 1/4 small head cabbage, thinly sliced
• 4 green onions, sliced
• salt and pepper
• 1 tablespoon oil
• 1 pound sausage (Irish or English bangers if you can get them)
• 1 large onion, sliced
• 1 clove garlic, chopped
• 1 teaspoon thyme, chopped
• 2 tablespoons flour
• 1 can Guinness
• 2 tablespoons mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 tablespoon butter
• milk to taste

1. Bring some water to boil, add the potatoes and simmer until fork tender, about 20-30 minutes.
2. Cook the cabbage until tender, about 10 minutes.
3. Add the green onions to the cabbage, cook for 5 minutes, season with salt and pepper and set aside.
4. Heat the oil in a pan over medium high heat.
5. Add the sausage and cook until golden brown, about 2-4 minutes per side, and set them aside.
6. Add the onions and sauté until tender, about 5-7 minutes.
7. Add the garlic and thyme and sauté until fragrant, about a minute.
8. Sprinkle in the flour and let it cook for a few minutes.
9. Add the Guinness, mustard and Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes.
10. Remove the sausage and continue to simmer to reduce by half about 10 minutes.
11. Meanwhile, mash the potatoes, mix in the cabbage followed by the butter and enough milk until you get your favorite mashed potatoes consistency.
12. Divide the colcannon between 4 plates, top with sausages and cover in gravy.

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