Description
Pork sausages and potatoes slow simmered in a chicken-and-beer broth. Talk about the luck o’ the Irish!
Ingredients
Scale
- 2TB olive oil
- 1lb/500g good quality pork sausages
- 1/2lb/250g smoked streaky bacon or rashers, or just regular thick-cut smoked bacon, chopped into bite-size pieces
- 2 onions, sliced into half-moons
- 1lb/450g baby potatoes, halved
- 2 cups/500 ml chicken stock
- 1 cup/250ml beer
- 2 sprigs of fresh thyme
- 1 bay leaf
- salt and freshly ground black pepper
- a small bunch of fresh parsley, chopped
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Brown the sausages in the oil on all sides and then set aside.
- Add the bacon and the onions to the pot and cook until the onions have softened and have somewhat browned or about 10 minutes.
- Add the sausages back to the pot and then add the potatoes.
- Cover with the stock and the beer. Throw in the thyme sprigs and bay leaf. Season lightly with salt and pepper.
- Reduce heat to low, cover the pot, and simmer for 1-1 1/2 hours or until the potatoes are cooked through.
- Adjust seasoning to taste (careful, it might not need any!)
- Serve with chopped fresh parsley and nice crusty bread.
- Get Loaded!
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Main