Heat a large sauté pan over medium heat and add the Irish bangers. Cook for about 8-10 minutes, turning occasionally until they turn golden brown and are cooked through.

Pour in 12 ounces of Guinness and scrape up any browned bits from the bottom of the pan. Allow the mixture to simmer for 10 minutes.

Remove sausages and whisk in brown sugar and flour into the remaining liquid in the pan. Stir for 2-3 minutes until combined and let it thicken.

Boil 1 ½ pounds of peeled and chopped potatoes in salted water for 10-12 minutes until fork-tender, then drain the potatoes.

Cook 4 ounces of bacon in a separate skillet until crispy, then add butter and cabbage. Sauté for 10-15 minutes.

Mash the warm potatoes with remaining butter and heavy cream, season with black pepper, and fold in crispy bacon and sautéed cabbage.

Plate a generous scoop of creamy Colcannon, placing the browned Irish bangers on top and drizzling the Guinness gravy.