2 lbs yukon gold potatoes kosher salt olive oil 2 (12 oz) packages Irish style banger sausages 4 tbsp butter 1 red onion, thinly sliced 2 leeks, thinly sliced* 4 cloves garlic, minced ¾ lb thinly sliced green cabbage (approximately ½ head of cabbage) freshly cracked black pepper 2 scallions, thinly sliced 2 tbsp minced chives, plus more for garnish ¾ cup whole milk ½ lb Irish cheddar, shredded

Place the potatoes in a large pot and cover with cold water. Season with a big pinch of salt. Bring the water to a boil over high heat. Reduce the heat to medium-low and simmer until fork tender, about 35-40 minutes. Meanwhile, preheat the oven to 375°F. When the potatoes have about 20 minutes left of cooking, heat a 12” cast iron skillet over medium heat. Add enough olive oil to coat the bottom. Once hot, pat the sausage dry and place it into the skillet. Cook until deeply browned, about 3 minutes per side. Transfer the sausages to a sheet pan and roast for 10 minutes. To the skillet, add 2 tablespoons of butter and let melt. Add the red onion and leeks. Saute for 5 minutes until slightly caramelized. Stir in the garlic and cook for another minute. Stir in the cabbage. Season well with salt and black pepper. Cover the skillet with a lid and cook for 5 minutes, or until tender and caramelized. Remove the lid and stir in the scallions and chives. Meanwhile, drain the potatoes. Place the pot back over the stove and melt the remaining 2 tablespoons of butter over medium-low heat. Add the milk and bring to a simmer. Add the cooked potatoes and use a masher to mash. Stir in the cheddar. Once melted, stir in ¾ of the cabbage mixture. Season with salt and pepper to taste. Serve the sausages with the mash on the side and the extra cabbage over top. Garnish with more chives and black pepper.