Baked Irish Stew

Adapted from Irish Coddle by America’s Test Kitchen
Serves 4-6

This is a simple dish, but it takes a long time to cook gently in the oven. So plan on starting it early in the afternoon and then do something cozy while you wait for dinner.

• 4 slices thick-cut bacon
• 2 lbs Yukon Gold potatoes (4-6)
• 1.25 lbs Irish bangers or bratwurst sausages
• 2 onions
• 2-3 sprigs fresh thyme (or 1 sprig rosemary)
• 1.75 cups chicken broth
• 1 Tbsp cider vinegar
• 2 Tbsp minced fresh parsley

Place cast-iron skillet on the stove and lay out the bacon strips. Add 1/4 cup water, and turn heat to medium-low. As bacon slowly cooks, keep an eye on the fond and make sure it doesn’t get too dark.
Meanwhile, peel, quarter, and slice onions 1/4 inch thick. Peel potatoes, cut in half lengthwise, and slice 1/4 inch thick.
Preheat oven to 325, with rack in lower middle position.
When the bacon is rendered and fairly crisp, remove to a paper towel-lined plate. Add sausages, raise heat to medium, and cook until lightly browned on both sides. Remove to a separate plate from the bacon. Pour off all but 2 Tbsp of fat from the skillet. Add onions, 1/4 tsp salt and 1/4 tsp pepper. Cook and stir until softened, stirring occasionally.
When onions are softened, stir in potatoes, 1/2 tsp salt, and more pepper. Add chicken broth and stir to moisten everything and scrape browned bits from bottom of pan. Add herb sprigs. Bring to a simmer, arrange the sausages on top, and transfer to oven. Bake for 30 minutes, then move sausages to a plate while you give the potatoes a good stir. Replace sausages and cook for another 30 minutes. Check potatoes with a paring knife. When they are tender, move sausages, stir in 1 Tbsp vinegar, and additional salt and pepper to taste. Remove herb sprigs, scatter crumbled bacon over the dish, replace sausages, and return to oven for 5-10 minutes. Chop some parsley, then remove the skillet from the oven, sprinkle with parsley and serve.

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