CABBAGE AND SAUSAGE RECIPE

5 cooked sausages in a skillet on a bed of cabbage with fresh parsley

Craving a hearty, no-fuss meal? This Irish-style Cabbage and Sausage Recipe is rich, buttery, and packed with cozy pub-worthy flavour—perfect for St. Paddy’s Day, a classic Irish feast, or any night you need comfort on a plate!

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Ingredients

1 pound Irish Pork Bangers (about 5 sausage links)
2 tbsp Butter (Irish butter for extra flavour)
1 large White or Yellow Onion thinly sliced
2 Cloves Garlic minced
1 medium head Green Cabbage cored and shredded
½ tsp Salt or to taste
½ tsp Black Pepper
¼ tsp Dried Thyme
½ cup Guinness (or low-sodium chicken broth for a non-alcoholic version)
1 tsp Apple Cider Vinegar
Fresh Parsley chopped, for garnish, optional

Instructions

Heat 1 tbsp of butter in a large skillet over medium heat. Add whole Irish bangers and cook, turning occasionally, until browned and cooked through (about 7-10 minutes). Transfer to a plate and set aside.
In the same skillet, add the remaining 1 tbsp butter and sliced onion. Cook until the onions turn golden and caramelized (about 5 minutes). Stir in the garlic and cook for another 30 seconds.
Add the shredded cabbage to the pan, season with salt, pepper, and thyme, and stir well. Cook for 5-7 minutes, stirring occasionally, until the cabbage softens but still has a slight bite.
Pour in ½ cup Guinness (or broth) to pick up all those flavourful bits from the pan. Stir in 1 tsp apple cider vinegar to enhance the flavour. Let simmer for 5 minutes, allowing the liquid to reduce slightly.
Nestle the cooked bangers back into the pan, cover, and let everything simmer together for another 5-10 minutes, until the flavours meld beautifully. Sprinkle with fresh parsley, and serve hot with mashed potatoes or Irish soda bread for the ultimate St. Paddy’s Day feast.

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