Irish Sausage & Cabbage Stew Recipe
Are you looking for a warm, cozy meal? This Irish Sausage & Cabbage Stew Recipe is the answer. It is a hearty dish for cold nights.
Equipment
- Large pot
- Chef's knife.
- Cutting Board
- Wooden Spoon
- Measuring Cups
- Ladle
Ingredients
- 1 lb IRISH SAUSAGES
- 1 head GREEN CABBAGE
- 3 large POTATOES
- 2 medium CARROTS
- 1 large YELLOW ONION
- 4 cups CHICKEN BROTH
- 2 sprigs FRESH THYME
- 1 tsp SALT
- 1/2 tsp BLACK PEPPER
Instructions
- Brown your sausages in the large pot first. Use a little oil over medium heat. Cook them until the skins are golden brown.
- Remove the sausages and set them aside. Add your chopped onions and carrots to the pot. Sauté them until they are soft and fragrant.
- Add your diced potatoes and sliced cabbage now. Stir them well to coat in the pan drippings. This adds a lot of extra flavor.
- Pour the broth over the vegetables carefully. Ensure the liquid covers most of the ingredients. Add your fresh thyme and black pepper.
- Slice the cooked sausages into bite-sized chunks. Put them back into the pot with the vegetables. Stir everything gently to combine the flavors.
- Bring the liquid to a gentle boil first. Then turn the heat down to a simmer. Cover the pot with a tight lid.
- Cook the stew for about twenty-five minutes. Check if the potatoes are soft with a fork. Serve it hot in deep ceramic bowls.
Notes
- Brown the sausages well for the best flavor.
- Cut potatoes into even cubes for even cooking.
- Do not overcook the cabbage until it is mushy.
- Use low-sodium broth to control the salt levels.
- Add a splash of cream for a richer taste.
- Stir the pot occasionally to prevent any sticking.
- Let the stew sit for five minutes before serving.