Irish Banger Skillet (Sausage Cabbage and Potatoes)

4.03 from 44 votes

Irish Banger Skillet (Sausage Cabbage and Potatoes)

This quick and easy all-in-one Irish Sausage Skillet dinner is made with everyday ingredients and is ready to eat in 30 minutes. Use traditional Irish bangers for an authentic flavor.

Course Main Course

Cuisine Irish

Keyword bangers, cabbage, sausage, st. patrick's day

Dietary Restrictions Dairy-Free, Gluten-Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 519kcal

Author Lisa Lotts

Equipment

1 large 10" skillet with a lid

Ingredients

2 tablespoons olive oil
1 pound Irish banger sausage
½ pound red skinned 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 1/2" pieces
1½ cups chicken broth or vegetable broth, divided
2 teaspoons fresh thyme divided
½ teaspoon kosher salt
¼ teaspoon black pepper freshly ground

US Customary - Metric

Instructions

In a 10-inch skillet with a tight-fitting lid, heat 2 tablespoons olive oil over medium-high heat. When the oil starts to glisten and moiré, carefully add 1 pound Irish banger sausage and cook, turning occasionally, until browned. Transfer the sausages to a plate.
Into the pan, over a medium heat, layer in half of the ½ head green cabbage, ½ pound red skinned potatoes and 1 medium onion.
Layer the remaining vegetables and 3 carrots 1 teaspoon of the thyme.
Pour ¾ cup of chicken broth over the vegetables, sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper and cover tightly. Simmer for 10 minutes.
After the vegetables have cooked for 10 minutes, nestle the sausages into the potato mixture, along with any accumulated juices.
Add the remaining ¾ cup of chicken broth and 1 teaspoon of 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 the sausages to the pan and serve.

Video

Notes

Can be doubled - use a 12" skillet.
Store leftover sausage, cabbage, and potatoes in an airtight container in the refrigerator for up to 5 days.
Reheat in the microwave in 45-second to 1-minute bursts until hot.
To reheat on the stovetop, add a bit of oil to a skillet and heat over medium heat. Once hot, add the Irish sausage dinner and a few tablespoons of stock. The stock will create steam, keep the meat moist and prevent burning. Stir occasionally.

Nutrition