Colcannon with Sausages and Guinness Gravy

Colcannon

• 3 oz lacinato kale, center ribs removed, cut into pieces
• 24 oz russet potatoes, peeled, cut into pieces
• 5 oz whole milk
• 4 oz water
• 1 tsp salt
• ⅛ tsp ground black pepper
• 2 tsp olive oil, as needed
• 12 oz pre-cooked pork sausages, cut on the bias (approx. 2-3 in.)
• 1 oz unsalted butter, cut into pieces

Guinness® Gravy

• 1 oz unsalted butter, cut into pieces
• 1 oz all-purpose flour
• 7 oz beef stock
• 4 oz Guinness®
  or 4 oz stout beer
• 2 tsp sugar
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• ½ tsp salt
• ⅛ tsp ground black pepper