Irish Sausage and Potato Stew
- 12 ounces thick-cut bacon, cooked and cut into pieces
- 1 pound pork sausage links or bratwurst sausage
- 3 tablespoons all-purpose flour
- 1 can (14.9-ounce) Guinness® beer
- 2 1/2 pounds Yukon Gold potatoes, peeled and large diced, divided
- 2 large white onions peeled, halved and sliced, divided
- 3 garlic cloves, minced, divided
- 2 bay leaves
- 1/2 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 2 cups low-sodium chicken broth
- 1/4 cup minced fresh parsley
- Heat oven to 300 F.
- In a large Dutch oven over high heat, cook the bacon until crisp. Place cooked bacon on a plate lined with paper towels. Once cool, cut into pieces.
- With the bacon drippings still in the Dutch oven, cook the sausage on each side (a few at a time) over medium heat until golden brown. The sausage will not be cooked through. Remove to a plate and cook remaining sausage. Allow to cool and slice each sausage into 1-inch pieces.
- With the drippings still in the Dutch oven, reduce the heat to low and whisk in the flour. Cook for 2 minutes and whisk continuously.
- Remove from the heat and whisk in the beer. Put back on low heat and whisk to create a gravy.
- Place half of the potatoes in the Dutch oven, then half the onions, half the garlic, half the bacon, half of the sausage, bay leaves, black pepper and apple cider vinegar. Repeat the layers with the potatoes, onions, garlic, bacon and sausage.
- Pour the broth over the mixture, cover and bake for 2 to 2 1/2 hours, until vegetables are tender and sausage is cooked.
- Serve with a sprinkling of fresh parsley.