I am way behind on my posting about the different meals I’ve made recently. It seems anymore that I either don’t have time to cook at all or when I do, I don’t have time to post about them. Case in point, this is the dinner from St. Patrick’s Day, which was over a week ago. Anywho, we ended up being by ourselves for St. Patrick’s Day which was fine as we had been pretty busy over the course of the week and had a full weekend. This recipe was saved as it came in an email about Irish recipes to make for St. Patrick’s Day. It is a Cook’s Country recipe so I don’t have a link. I’ll type it out below.
Overall, this was pretty good. The only downside was that in the end, it looks, and tastes, a lot like bratwurst over German Potato Salad. Which seems less Irish and more, well, German. But, like I said, it was good. I didn’t make any changes and even made sure I had golden potatoes. I did use a package (5 pieces) of Johnsonville Beer ‘n Brats for the sausage. It was what was in the freezer. Which is also a reason I saved this to make. I had most everything on hand.
So, take it for what you will. It seemed a tad bit less Irish to me when it was all said and done but it was still a good meal.
- 1 3/4 pounds golden potatoes, peeled and sliced 1/4″ thick
- Salt and pepper
- 4 slices thick cut bacon, cut into 1″ pieces
- 1 1/4 pounds bratwurst
- 2 onions, sliced into 1/2″ rings
- 1 tablespoon minced fresh thyme
- 1 3/4 cups chicken broth
- 2 tablespoons cider vinegar
- 2 tablespoons fresh minced parsley (I skipped this)
Heat oven to 325 degrees. Spray non-stick spray into a 13×9 baking dish and shingle the potatoes in the bottom. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Cook bacon in a skillet over medium heat until crispy (12-14 minutes or your level of crispy). Using a slotted spoon, transfer bacon to a paper lined plate.
Carefully add sausages to the now empty skillet and cook until lightly browned on tops and bottoms, about 5 minutes. Transfer to a paper lined plate.
Pour off all but 2 tablespoons of fat from pan and return to medium heat. Add onions, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover and cook until onions are softened, 7-9 minutes, stirring occasionally.
Add broth and vinegar, scraping up any browned bit, and bring to a simmer. Carefully pour onion mixture over potatoes, spreading onions in an even layer.
Place sausages, browned side up, on top of the onions. Transfer to oven and bake until a knife inserted into the potatoes meets little resistance, about 1 1/4 hours.
Remove from oven and let cool,for 10 minutes. Sprinkle with reserved parsley and bacon.