Cooking Instructions
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Step 1
In a 10-inch skillet with a tight-fitting lid, heat the
Olive Oil (30 mL)
over medium-high heat. When the oil starts to glisten and shimmer, carefully add the
Irish Banger Sausages (455 g)
and cook, turning occasionally until browned.
Step 2
Transfer the sausages to a plate. Into the pan over medium heat, layer in half of the
Onion (1)
,
Red Potatoes (225 g)
and
Green Cabbage (1/2 head)
. Layer the remaining onions, potatoes, and cabbage. Sprinkle with
Carrots (3)
and
Fresh Thyme (as needed)
.
Step 3
Pour
Low-Sodium Chicken Broth (180 mL)
over the vegetables, sprinkle with
Kosher Salt (3 g)
and
Freshly Ground Black Pepper (as needed)
and cover tightly. Simmer for 10 minutes.
Step 4
After the vegetables have cooked for 10 minutes, nestle the sausages into the potato mixture, along with any accumulated juices. Add the remaining
Low-Sodium Chicken Broth (180 mL)
and
Fresh Thyme (as needed)
, then cover and cook for an additional 10 minutes, or until potatoes and carrots are very tender.
Step 5
Remove the sausages and cut them into chunks. Return the sausages to the pan and serve.
