Growing up in Dublin, you'd expect to see this served at the end of the week when all that was left were rashers, sausages, and potatoes. Everything was put into one pot and cooked together. It was delicious, particularly on a cold winter's day. Here's our take on an old-school Irish favorite!
- 8 slices of bacon, cut into small pieces
- 1 pack of our Irish Banger Sausage
- 3 tablespoons all-purpose flour
- 1 bottle Guinness beer
- 2 pounds of potatoes, cut into small pieces
- 1 large onions, cut into thin slices
- 4 cloves garlic, minced
- 4 tablespoons fresh minced parsley
- 3 bay leaves
- 3 teaspoons of fresh thyme
- Salt and cracked black pepper to taste
- 2 cups of chicken broth
- First step, Preheat oven to 325 degrees.
- Turn on burner and crisp the bacon in a skillet or pot with slice of butter. Once crisp, remove the bacon and place on towel.
- Next, Brown the sausage in the remainder of the bacon fat and butter used. Mix in 3 tbs of flower to make roux like substance.
- Dice potatoes, onions, cabbage, bacon, salt, pepper, and parsley into the pan or pot.
- Cover with broth and botte of Guinness and add the sausage back in. Mix vegies and sausage, making sure sausages remain on top before placing lid on and placing dish in oven.
- Bake for 2 hours, or until the potatoes can be easily pierced with a fork.
- Garnish and serve. Garnish with chives and fresh thyme, enjoy!