Ingredients
- 6 pork sausages (Irish bangers preferred)
- 6 slices bacon (streaky or back), chopped
- 4 medium waxy potatoes (e.g., Yukon Gold), sliced
- 2 onions, thickly sliced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 1 leek (optional), sliced
- 2 bay leaves
- 1 tsp thyme
- ½ tsp black pepper
- 3 cups chicken, beef, or vegetable stock
- 1 tbsp butter or olive oil
- ½ cup Guinness or hard cider
- 1 tbsp parsley (for garnish)
- Pinch of allspice
- 1 tbsp flour (for thickening)
Instructions
- Preheat oven to 325°F (160°C).
- Heat a large ovenproof pot with butter or oil. Brown sausages on all sides, then remove and set aside.
- Add chopped bacon to the pot and cook until it starts to brown.
- Add onions, garlic, carrots, and leek. Cook until onions are soft.
- Sprinkle flour over the veggies and stir for 1 minute.
- Pour in stock and Guinness or cider. Scrape the pan to lift any browned bits.
- Return sausages to the pot. Add potatoes, bay leaves, thyme, pepper, and allspice. Push ingredients down so they sit partly in the liquid.
- Cover and bake 1 to 1.5 hours until potatoes are tender and stew is thick.
- Garnish with parsley and serve.
Notes
For stovetop method, brown sausages and bacon, then sauté vegetables and add stock. Simmer until potatoes are soft. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish
- Diet: Paleo