Saturday, March 17, 2012

Colcannon and Guinness Sausage Gravy

Closet Cooking lead to the majority of my St. Patrick's day cooking inspiration. Following Sour Cream Banana Bread (which was intended to hold me over while preparing this Colcannon and Gravy before our Iron Chef: Guinness St. Pat's Party) I took a look at his recipe for Bangers and Colcannon with Guinness Onion Gravy before making some adjustments and creating a pork gravy to accompany the colcannon since Bangers are not readily or affordably available in South Korea.

Colcannon - Ingredients/Directions:
Boil a large pot of peeled and cubed Potatoes (I used 8-10 small-medium potatoes) until fork tender. Meanwhile, in a skillet cook 1 small package of Bacon or 4-5 slices until the fat is rendered. Season the bacon with salt and pepper and add 1 Tbsp. of Butter until the butter and bacon fat is foamy. Add 1/4 of head of cabbage that has been thinly sliced and coat in the greasy goodness. Cook until cabbage is tender, about 10 minutes. Add 4 sliced Green Onions and cook about 3 minutes before setting aside until potatoes have finished cooking and you have added sour cream, milk and butter to taste. Then mix the cabbage and the potatoes together, serve with gravy. (If you're waiting for guests, it's possible to keep this mixture warm in a slow-cooker.)

Pork Guinness Gravy - Ingredients/Directions:

Begin by marinating ground pork in 1/2 can of Guinness, 3 minced cloves of Garlic, 1 tsp. Thyme, 2 Tbsp. grainy brown mustard, 1 Tbsp. Worcestershire sauce, salt and pepper. I let it marinate for one or two hours before browning in a skillet. Once the ground pork has cooked thoroughly add 1 chopped Onion and 1 cup chopped Mushroom, saute.  Now remove the meat and veggies from the pan, leaving the drippings in order to create a savory gravy. To pan drippings, add the remainder of the can of Guinness and sprinkle in two Tbsp. Flour. Quickly whisk together the beer and flour while on medium-low heat. Depending on the amount of gravy you desire, continue to add Guinness (or water) and flour until you have the perfect consistency, reintroduce the meat and veggie mix stirring together and ensuring the gravy consistency is as you would desire.

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