Now this is some bloody proper comfort food! 🇬🇧🍻

Hubs and I often brainstorm menu ideas for Birdie, our trusty van (she’s got personality, I tell ya). So when he asked for Bangers and Mash, I thought, why not give it a proper twist?

Enter Bangers and Colcannon — that’s mashed potatoes mixed with buttery sautéed cabbage. Sounds strange? Well, don’t be fooled — the texture is next level, and with a bit of onion gravy and peas? It’s a full-on pub feast from the comfort of your driveway (or campfire, if you fancy).

Here’s what you need for 2-3 servings:

• 1 shallot, sliced thin
• 1/2 head of green cabbage, sliced fine
• 5 tbsp butter, divided
• 1.5 lbs russet potatoes, peeled and cubed
• 3 tbsp olive oil (or your preferred oil), divided
• 1 pound of large sausages (brats, bangers, whatever you’ve got)
• 1 small yellow onion, sliced thin
• 2-3 cloves garlic, minced
• 3 tbsp flour
• 3/4 cup beef broth
• 3/4 cup frozen peas
• 1/2 cup of sour cream (or milk)

And for the magic:

1. Boil the potatoes until tender — 15 to 20 minutes should do it.
2. Meanwhile, in a skillet, melt 2 tbsp of butter and 1 tbsp olive oil. Sauté the shallot until soft, then toss in the cabbage and cook for about 5 minutes until it’s lovely and soft. Transfer to a bowl.
3. In the same pan, add 1 tbsp olive oil over medium- high heat. Cook the sausages until browned or cooked through (or you can grill them if you fancy a bit of a smoky flavor!). Set them aside.
4. Remove sausage to a plate, and make the gravy. Adjust heat to medium. Depending on the oil remaining in the pan, add more until it is about 2 tbsps. Add the onion, and cook for about 4 minutes, or until they are brown – but not burned. Add the flour and stir constantly for about 2 minutes.
5. Add the beef broth slowly, while whisking. Simmer for 3-4 minutes until it thickens, adjust for seasoning, then add the sausage back to the pan.
6. While everything’s simmering, heat the peas.
7. Mash those potatoes with the remaining butter and the sour cream (or milk) and stir in the cabbage mixture.

Plate it up:
Start with a hearty scoop of colcannon, lay the sausages artistically on one side, sprinkle peas on the other, and spoon gravy poetically over the lot.

A proper British pub feast, right in your own kitchen — or van, or campsite! Cheers to good food, great company, and a little bit of adventure.