Sweet Potato Colcannon with Sausage and Onion Gravy
A hearty Irish-inspired comfort meal featuring creamy mashed sweet potatoes and cabbage (colcannon) topped with savory sausages in rich onion gravy. The sweet potatoes add a subtle sweetness that pairs beautifully with the caramelized onions and your choice of sausage. Steamed broccoli with lemon and green onions provides a fresh contrast. Perfect for cold evenings when you want something filling and warming. This version uses sweet potatoes instead of traditional white potatoes for extra flavor and nutrition.
Ingredients
- 1 lb sweet potatoes, peeled and cubed
- 8 oz cabbage, green, choppedkale1:1greens
more nutritious, slightly different texture
- ¼ cup stock, any type
- 3 Tbsp butter
- ½ onions, medium and red, sliced
- 4 links sausage, use any type, pre-cooked or raw
- 1 Tbsp oil, cooking
- 2 Tbsp butter
- 2 tsp arrowroot powdercornstarch1:1thickening
works equally well as thickener
- 1 ½ cups stock, any type
- 12 oz broccoli, florets
- 2 stalks green onions, chopped, green and white parts combined
- 1 tsp lemon juice
Instructions
- 1
Combine sweet potatoes and cabbage in a large saucepan and cover with salted water
- 2
Cover and bring to a boil, then simmer uncovered for 12 to 15 minutes until potatoes are easily pierced
- 3
Drain and let sit in colander for 5 minutes to let steam escape
- 4
Heat large skillet over medium-high heat and add oil, onions, and sausage
- 5
Cook stirring occasionally until onions are very tender and sausages start browning, about 8 minutes
- 6
Remove sausage and set aside, leaving onions in pan
- 7
Add butter to onions, when melted add arrowroot powder and stir for 1 minute
- 8
Add stock while whisking and bring to a simmer
- 9
Lower heat and simmer until gravy thickens, 4 to 6 minutes
- 10
Return sausage to pan with gravy and toss to combine, season with salt
- 11
Cover to keep warm
- 12
Mash steamed potatoes and cabbage with stock and butter until creamy and smooth
- 13
Add more stock if needed and season with salt and pepper
- 14
Place broccoli in microwave safe bowl, cover with damp paper towel and steam for 4 to 5 minutes
- 15
Season broccoli with salt, pepper, and lemon juice, then toss with green onions
- 16
Serve sausage and gravy over colcannon with broccoli on the side
Tips
Let the drained potatoes and cabbage sit in the colander to release steam for creamier, less watery colcannon.
Use any type of stock you prefer - chicken, vegetable, or beef all work well in this recipe.
Cook the onions until very tender for the sweetest flavor in your gravy.
Good to Know
Refrigerate leftovers for up to 3 days. Store components separately if possible.
Colcannon can be made 1 day ahead and reheated. Make sausage gravy fresh for best texture.
Serve immediately while hot. Colcannon should be creamy and warm, gravy should coat the sausages.
Common Mistakes
Don't skip draining step or colcannon will be watery instead of creamy.
Don't let gravy boil vigorously or it may break and become lumpy.
Substitutions
adds German flavor profile
FAQ
Can I make this ahead of time?
The colcannon can be made a day ahead and gently reheated with a splash of stock. Make the sausage and gravy fresh for best results.
What type of sausage works best?
Any sausage works - Italian, bratwurst, kielbasa, or breakfast sausage. Choose based on your flavor preference and what you have available.
Can I freeze the leftovers?
The colcannon freezes well for up to 3 months. The sausage and gravy are best enjoyed fresh but can be frozen for 1 month.