Irish Potato, Sausage and Bacon Stew


8 slices bacon, chopped into small pieces

1 pound pork sausages

1 tablespoon flour

1 bottle beer

2 pounds potatoes, peeled and cut into bite-sized pieces

2 large onions, cut into slices

4 cloves garlic, minced

4 tablespoons fresh minced parsley

3 bay leaves

1 teaspoon dried thyme

Fresh cracked black pepper

2 cups beef, ham, or chicken broth

Preheat the oven to 300°.

On the stove top, heat a large, a Dutch oven over high heat.

Add in the bacon and cook until crisp.

Remove bacon and drain. Leave the grease in the Dutch oven.

Add the sausages in, a few at a time (don’t crowd the pan), and cook on each side until just golden brown.

Remove to a plate and continue with additional sausages. Slice into 1″ pieces.

Reduce the heat to low, and then whisk in the flour. Cook for 2 minutes, whisking constantly. Then remove from heat completely.

Whisk in the bottle of beer.

Place 1/2 potatoes in gravy, followed by 1/2 onions, 1/2 garlic, 1/2 bacon, 1/2 sausages, 1/2 parsley, bay leaves, thyme, and pepper.

Repeat layers with the remaining ingredients.

Pour the broth over the whole thing. Place lid on, and bake for 2 hours.
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