Description
Irish stick-to-your-ribs comfort food made with sausage, bacon, red potatoes, and topped off with a bottle of Guinness.
Ingredients
Scale
- 12 ounces center cut bacon, divided into thirds
- 1 pound pork sausage
- 1 large yellow onion, thinly sliced
- 1 teaspoon black pepper
- 1/2 teaspoon sea salt
- 2 cloves garlic, minced
- 1 teaspoon dried parsley (or 3–5 sprigs fresh)
- 1 teaspoon dried thyme (or 3–5 sprigs fresh)
- 1 bay leaf
- 4 cups chicken broth (mine was homemade)
- 12 ounces Guinness or other stout beer (one standard bottle)
- 2 pounds red potatoes, cut into large chunks (about 6 large potatoes or 20 “petite”)
- 1 large leek, thinly sliced
Instructions
- Cook bacon in a large skillet until the edges are just beginning to turn brown. Remove from pan and let drain on paper towels. Reserve fat.
- Cook sausage in the same skillet, adding the reserved bacon fat if needed to prevent sticking. (If using a breakfast sausage, break into pieces using your fingers before placing into the pan. If using a sausage that is in large links, keep intact, then slice after cooking or while it is is still frying.) Remove from skillet and set aside.
- Place onions in skillet. Cook until lightly browned and softened, about 6-8 minutes.
- Layer cooked onions in the bottom of a large oven-proof skillet or Dutch oven. Place bacon on top of onions, and sausage on top of bacon.
- Sprinkle with freshly ground black pepper to taste. Add minced garlic, parsley, thyme, and bay leaf.
- Pour in chicken broth and the bottle of stout beer.
- Spread potatoes and leeks evenly over the top.
- Preheat oven to 300°F. Cover and place pan on stove over medium-high heat and bring to a boil.
- Place covered pan into preheated oven and bake for 45 minutes.
- Add salt to taste.
- Serve warm, ladled into bowls.
Notes
Adapted from Uncle Jerry’s Kitchen.
- Prep Time: 15 minutes
- Cook Time: 75 minutes