Ingredients:
For the Bangers (Sausages):
4-6 Irish sausages (or any bangers-style sausages)
1 tbsp vegetable oil (for frying)
For the Colcannon Mash:
4 large russet potatoes (peeled and chopped)
1/2 cup milk
2 tbsp butter
1 cup cooked cabbage (chopped)
2 green onions (chopped)
Salt and pepper (to taste)
For the Onion Rings:
1 large onion (sliced into rings)
1 cup buttermilk
1 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper (to taste)
Vegetable oil (for frying)
Instructions:
1. Prepare the Colcannon Mash:
Place the chopped potatoes in a large pot and cover with water. Bring to a boil and cook for about 15-20 minutes or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Add butter and milk, then mash the potatoes until smooth and creamy.
Stir in the cooked cabbage and green onions. Season with salt and pepper to taste. Set aside and keep warm.
2. Cook the Bangers (Sausages):
In a large skillet, heat the vegetable oil over medium heat.
Add the sausages to the skillet and cook for 10-12 minutes, turning occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
3. Prepare the Onion Rings:
Soak the onion rings in buttermilk for about 15 minutes.
In a separate bowl, combine the flour, garlic powder, paprika, salt, and pepper.
Heat vegetable oil in a deep skillet or fryer over medium-high heat.
Dip the onion rings into the flour mixture, coating them evenly, and carefully fry them in batches for 3-4 minutes or until golden and crispy. Remove from the oil and drain on paper towels.
4. Serve:
On each plate, place a serving of Colcannon Mash, then top with the cooked bangers. Arrange the crispy onion rings alongside the sausages.
This Irish Bangers and Colcannon Mash with Ring Onion is a comforting and hearty dish, combining the rich flavors of Irish sausages, creamy mashed potatoes with cabbage, and crispy onion rings for a satisfying meal! 🍽️🍀
