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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is an Irish dish that my welsh grandma fixed for my Irish grandpa. The brussel sprouts and carrots are my addition. Grandma used to serve it with steamed cabbage. Mom started serving it with sprouts and I got the ides to cook them in the same pot and threw in a few carrots. Read more . By the time this is done you probably will be out of Guinness so buy a case and hide some as it is essential to serve with this. Ingredients:
4 idaho baking potatoes, cut in thick slices |
2 large onions, chopped in chunks |
1 1/2 lb thick sliced smoked bacon or ham, chopped |
2 lbs pork sausage links |
3 cloves garlic, sliced |
handful of fresh parsley, chopped |
fresh ground pepper |
1 bag frozen brussel sprouts |
1/2 lb baby carrots |
2 c. chicken broth |
6 pack guinness |
Directions:
1. In Dutch oven lightly cook bacon so you have some grease in pan. Remove bacon to a paper towel and add sausage to pan, cook until browned, remove.
2. Layer 1/3 bacon, 1/2 of sausages, 1/2 potatoes, 1/2 onions, 1/3 garlic, 1/3 parsley. Repeat layers.
3. Place brussel sprouts and carrots on top. Top with remaining bacon, garlic and parsley.
4. Pour in stock and 1 cup Guinness. The cook gets to finish the bottle. Bring to boil and then cover and transfer to 250°F oven for 1 1/2-2 hours.
5. Serve with Irish soda bread and a pint of Guinness.
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