Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a 10-inch skillet with a tight-fitting lid, heat the
Olive Oil (2 Tbsp)
over medium-high heat. When the oil starts to glisten and shimmer, carefully add the
Irish Banger Sausages (1 lb)
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 (1 1/2 cups)
and
Green Cabbage (1/2 head)
. Layer the remaining onions, potatoes, and cabbage. Sprinkle with
Carrots (3)
and
Fresh Thyme (1 tsp)
.
Step 3
Pour
Low-Sodium Chicken Broth (3/4 cup)
over the vegetables, sprinkle with
Kosher Salt (1/2 tsp)
and
Freshly Ground Black Pepper (1/4 tsp)
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 (3/4 cup)
and
Fresh Thyme (1 tsp)
, 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.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSDrunken Cherries
Asian Pork Dumplings
Whipped Key Lime Tart with Coconut Wafer Crust
Snapper and Pineapple Ceviche
Simple Rustic Osso Buco
Braised Kale with White Beans and Tomato
Grilled Chipotle Lime Corn
Homemade Marinara Sauce
Aunt Lynne's Famous Pumpkin Bread
Dry-Rubbed Pork Tenderloin
Blueberry Lemon Almond Crisp
Cranberry Nut Pumpkin Loaves
Oatmeal Chews
Pan Seared Filet Mignon Bordelaise
Mango and Golden Raisin Chutney
Creamy Asparagus Sunchoke Soup
Recommended Recipes
{{name}}