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Jen developing a sauce at the San Carlos R&D lab.




Colcannon may have left Jen crying at the table when she was young but we promise you this pork sausage with colcannon and Guinness Gravy recipe will leave you smiling! It's Irish comfort food that will warm your belly. The salty savory goodness of pork sausage with the creamy rich mashed potato speckled with cooked cabbage and kale, aka colcannon. The kale is a modern day addition to the colcannon. Rounding out the dish is the Guinness gravy, the slight bitterness of Guinness adds to the savoriness of the sauce.

Fried Sausage and Colcannon with Guinness Gravy Recipe


Colcannon Ingredients

Ingredients for Colcannon

4 large russet potatoes, peeled and cut into 2" pieces
1/2 cup whole milk
1/4 cup whipping cream *optional
1/4 medium head of cabbage, sliced 1/2" thick
1 cups kale, shredded
4 tablespoons unsalted butter
to taste salt and pepper

Ingredients for Guinness Gravy

Ingredients for Irish Sausage and Guinness Gravy

8 Irish pork sausage or your favorite sausage
4 tablespoons unsalted butter
2 cups Guinness
1/4 cup all-purpose flour
1 cup beef stock
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
salt and pepper to taste
  1. Fill a large pot with water, add handful of salt and the peeled potatoes, and boil over high heat.
  2. Once the potatoes are fork tender, pull them from the cooking water and set aside in a mixing bowl. Add the cabbage and kale to the water the potatoes were cooked in. Let cook for 2 minutes until greens are soft. Remove pot from the heat, drain all contents and set aside.
  3. Heat in 4 tablespoons of butter and 1/2 the milk and add to potatoes. Mash the potatoes until it is your desired consistency. Then mix in cabbage, kale, salt and pepper. Taste and adjust seasonings as necessary. Cover to keep warm.
  4. Heat a large skillet over medium heat with a tablespoon of oil. Add the sausages, turning to brown all sides, then add 1 cup of water. Boil the sausages over medium-high heat until water has evaporated or until the sausage is fully cooked and no longer pink on the inside. Remove the sausages from the pan, and set aside.
  5. To the same pan you used to cook your sausages, set over medium heat, add the remaining 4 tablespoons of butter. When the butter has melted, whisk in the flour until it's melted and smooth.
  6. Slowly pour in the Guinness and beef stock while whisking continually. Whisk in the Dijon mustard and Worcestershire sauce, and season with salt and pepper.
  7. Boil slightly, until the gravy starts to thicken.
  8. Add in the sausages to rewarm them, and serve over the colcannon mixture.

Peeling the potatos.


Cutting the potatoes smaller will allow them to cook faster.


Fry up the sausage until brown on all sides.


Keep stirring that gravy!


Mixing in the cabbage and kale into the mashed potatoes.


Hmmmm comfort food, no kid will cry over this dish!

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With 10 facilities and growing, Kagome has aggressively expanded operations from its base in Japan to Taiwan, China, and Malaysia. Kagome Japan has an exceptional commitment to quality, teamwork, science and technology. Kagome Japan is home to the world's largest privately held tomato seed bank with 7,500 varieties. It is also where many of our proprietary processes were nurtured and brought to fruition. Kagome Japan's core values are shared across its family of companies.

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Kagome USA has manufacturing and R&D facilities on both coasts, in California and Arkansas. Capabilities have evolved from pouched tomato sauces to include cream sauces, compound butters, margarines and spreads, and portion pack. With unmatched access to consistent tomato crops and other raw materials, the US operation is highly scaled, flexible, and efficient to meet global demands. United Genetics, a seed company based in California, recently joined the Kagome family.