Irish Banger Dinner
2 Tbsp DLM Extra-Virgin Olive Oil
1 lb Irish Banger Sausages
½ lb red skinned potatoes, sliced thinly crosswise
1 onion, sliced thinly crosswise
½ head green cabbage, cored and thinly sliced
3 carrots, peeled and sliced on a diagonal into 1/2″ pieces
1 ½ cup chicken broth, divided
2 tsp fresh thyme, divided
Salt and pepper to taste
In a 10-inch skillet with a tight fitting lid, heat the olive oil over medium high heat. When the oil is hot, add the sausages and cook, turning occasionally until browned. Transfer the sausages to a plate.
In same pan, over medium heat, layer in half of the onions, potatoes, and cabbage. Repeat layer with the remaining onions, potatoes and cabbage. Sprinkle with carrots on top and pour 3/4 cup broth over the vegetables. Season to taste with some salt and pepper and 1 tsp fresh thyme. Simmer for 15 minutes, uncovered.
Place the browned Irish Bangers back into the pan and add remaining broth and thyme. Cover and cook for an additional 10 minutes, or until potatoes and carrots are very tender.