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Pork Sausages and Potatoes in Irish Red Ale

Pork Sausages and Potatoes in Irish Red Ale

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  • Author: Maggie Cubbler
  • Total Time: 1 hour 20 mins
  • Yield: 4 1x


Pork sausages and potatoes slow simmered in a chicken-and-beer broth. Talk about the luck o’ the Irish!


  • 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


  1. 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.
  2. Add the bacon and the onions to the pot and cook until the onions have softened and have somewhat browned or about 10 minutes.
  3. Add the sausages back to the pot and then add the potatoes.
  4. Cover with the stock and the beer. Throw in the thyme sprigs and bay leaf. Season lightly with salt and pepper.
  5. Reduce heat to low, cover the pot, and simmer for 1-1 1/2 hours or until the potatoes are cooked through.
  6. Adjust seasoning to taste (careful, it might not need any!)
  7. Serve with chopped fresh parsley and nice crusty bread.
  8. Get Loaded!
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Category: Main
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