Irish Banger Skillet


    2 tablespoons olive oil
    1 pound Irish banger sausage
    1/2 pound red skinned potatoes sliced thinly crosswise
    1 medium onion sliced thinly crosswise
    1/2 head green cabbage cored and thinly sliced
    3 carrots peeled and sliced on a diagonal into 1/2" pieces
    1 1/2 cups low sodium chicken or vegetable broth, divided
    2 teaspoons fresh thyme divided
    1/2 teaspoon kosher salt
    1/4 teaspoon black pepper


  • during a 10-inch frypan with a decent fitting lid, heat the oil over medium high heat. once the oil starts to glisten and moire, rigorously add the sausages and cook, turning often till tanned. Transfer the sausages to a plate. Into the pan, over a medium heat, layer in half the onion, potatoes and cabbage. Layer the remaining onions, potatoes and cabbage. Sprinkle with carrots and add one teaspoon of the thyme. Pour 3/4 cup of broth over the vegetables, sprinkle with salt and pepper and canopy tightly. Simmer for ten minutes.
  • once the vegetables have roast for ten minutes, nestle the sausages into the potato mixture, along side any accumulated juices. Add the remaining broth and thyme, cowl and cook for an extra ten minutes, or till potatoes and carrots area unit terribly tender. take away the sausages and cut them into chunks. come back the sausages to the pan and serve.


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