This
dish is an old variation of traditional Irish stew. Layers of
sausage, bacon, onions and potatoes are slowly simmered
(“coddled”)for hours, often this turns into a mushy mess! So for
a taste to fit today's tables,- and keep the ingredients intact- We
crisped the bacon and browned the sausages!
We gently cook this in the
oven to create a creamy layer of potatoes and add a splash of vinegar
to cut down on the “richness”.
Since tradition calls for“bangers” which are hard to find in the US, here we used available bratwurst.Perfect meal to share.
Here
is an alternative and inexpensive meal to celebrate Saint Patrick's
Day. All of the traditional tastes in an easy to fix format. A
great way to stretch the budget and still provide for guests in a way
they will remember long after all of that bland expensive corned beef
is used up. Just add a crusty bread, and a pint or two of a favorite
beer! The slow roasted bratwurst imparts a wonderful taste.
Ingredients:
- 1 - 2 lbs pounds Yukon Gold potatoes, peeled and sliced ¼ inch thick
- Salt and pepper
- 4 slices thick-cut bacon, cut into 1-inch pieces
- 1½ lbs bratwurst
- 2 onions, sliced into ½-inch-thick rings
- 1 tablespoon minced thyme
- 1¾ cups chicken broth
- 2 tablespoons cider vinegar
Directions:
Adjust
oven rack to lower-middle position and heat oven to 325
degrees.
Gather
and prepare the ingredients:
peel
and slice the potatoes and cover with a damp paper towel.
Slice
the onions.
Cut
the bratwurst into thirds.
Cut
the bacon.
Spray
a 9 x 13 baking dish with cooking spray.
“Shingle”
the potato slices to cover the bottom of dish. Sprinkle with ½ tsp
salt and ¼ tsp pepper; set
aside.
Cook
bacon in a skillet over medium heat until crispy, 12
to 14 minutes.
You want them to crunch! Using slotted spoon, transfer bacon to paper
towel–lined plate.
Carefully
add sausages to the skillet and cook until lightly browned on tops
and bottoms, about
5 minutes.
Transfer to paper towel–lined plate.
Pour
off all but about 2
tablespoons fat
from skillet and return to medium heat. Add onions, thyme, ½ tsp
salt, and ½ tsp pepper. Cover
and cook until
onions are softened, 7
to 9 minutes,
stirring occasionally and scraping up any browned bits.
Add
broth and vinegar, scraping up any browned bits, and bring to simmer.
Carefully pour this onion mixture over potatoes, spreading onions
into even layer.
Place
sausages pieces, browned side up, on top of onions. Cover. Bake about 1½ hours. Test so see if a table knife meets
little resistance from the potatoes.
Remove
from oven and let cool for 10
minutes.
Sprinkle with reserved bacon. Serve with a crusty bread to soak up
the wonderful juices.
Happy
to be serving my Master Indy by sharing this meal with slave's senior
neighbors !
Here
is a special Saint Patrick's Day Prayer slave shared before the meal:
Our
heavenly Father, what a magnificent powerful God!
You
have engineered such a complex universe, and filled it with beautiful
colors and wonderful music!
Yet
too often we allow the noise of fear and pain to keep us from feeling
the joy You have made for us.
We
lift our hearts to You as children reaching up to be held.
We
ask for only what we need. Please Father, when we find that old
wrinkly person in the mirror, let us see the light of Your love shine
forth. For when we know its there, we'll find it in the faces of
others. With this all else will follow.
As
we raise daily, we reach for Your hand. Lead us along the path You
have laid out for us. Down the steep rocky trails and up the tallest
mountain we know as age.
For
when it is time to sit down. Time to slip off our shoes and lean
back with our feet up. That time we will truly be cupped into Your
palm and You will carry us home to a place of ultimate love.
We
Thank You Father and pledge You our hearts. We pray in Jesus' name:
Amen
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
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