Description
Savory sausages and potatoes slow-simmered in a rich chicken and beer broth.
Comfort food at its finest!
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 lbs (454 g) good quality pork sausages
- 1/2 lbs (227 g) smoked streaky bacon or rashers, or just regular thick-cut smoked bacon, chopped into bite-size pieces
- 2 onions, sliced into half-moons
- 1 lbs (454 g) baby potatoes, halved
- 2 cups (473 ml) chicken stock
- 1 cups (237 ml) 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 set aside.
- Add the bacon and onions to the pot and cook until softened and browned, about 10 minutes.
- Add the sausages and potatoes to the pot.
- Cover with stock and beer. Add thyme sprigs and bay leaf. Season lightly with salt and pepper.
- Reduce heat to low, cover, and simmer for 1-1 1/2 hours, or until potatoes are cooked through.
- Adjust seasoning to taste.
- Serve with chopped fresh parsley and crusty bread.
Notes
- For a deeper flavor, use dark ale instead of lager.
- To prevent sticking, ensure the pot is large enough to accommodate all ingredients without overcrowding.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Irish
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 12
- Unsaturated Fat: 18
- Carbohydrates: 45
- Fiber: 5
- Protein: 30
- Cholesterol: 100