St. Patrick's Day is coming up soon, so we're going Irish for this edition of Easy Eats.
Chef "Uncle" Joe Wickel, from Lehigh Carbon Community College, shows us a tasty one-pot take on Bangers and Mash.
Uncle Joe’s Spicy Irish Banger Skillet
• 2 tablespoons olive oil
• ½ pound Irish banger sausage
• ½ Chorizo
• ¼ pound red skinned potatoes sliced thinly crosswise
• ¼ pound Yukon gold potatoes sliced thinly crosswise
• 1 medium onion sliced thinly crosswise
• ½ head green cabbage cored and thinly sliced
• 3 carrots peeled and sliced on a diagonal into ½” pieces
• 1 ½ cups low sodium chicken or vegetable broth divided
• 2 teaspoons fresh thyme divided
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
1. In a 10-inch skillet with a tight fitting lid, heat the olive oil over medium heat. When the oil starts to glisten and moiré, carefully add the sausages and chorizo and cook, turning occasionally until browned. Transfer the sausages to a plate. Into the pan, over a medium heat, layer in half of the onion, potatoes and cabbage. Layer the remaining onions, potatoes and cabbage. Sprinkle with carrots and add 1 teaspoon of thyme. Pour 3/4cup of broth over the vegetables, sprinkle with salt and pepper and cover tightly. Simmer for 10 minutes.
2. After the vegetables have cooked for 10 minutes, nestle the sausages into the potato mixture, along with any accumulated succulent juices. Add the remaining broth and thyme, cover and cook for an additional 10 minutes, or until potatoes and carrots are very tender. Remove the sausages and cut them into chunks. Return to the pan and serve with Irish soda bread. “Slainte!”
Allentown, PA 18102