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Irish Bangers

Peppercorns and thyme spice up traditional Irish sausages in this quick and easy recipe. Pair with Irish Boxty Potatoes and Sauteed Swiss Chard for a hearty St. Patrick's Day feast.

  • Servings: 4
Irish Bangers

Source: The Martha Stewart Show, March 2011


  • 2 tablespoons olive oil
  • 8 Irish bangers
  • 1 1/4 cups homemade or store-bought low-sodium chicken stock
  • 3 cloves garlic, smashed
  • 6 whole black peppercorns
  • 4 sprigs fresh thyme


  1. Heat oil in a large cast-iron skillet over medium heat. Add bangers to skillet and cook until browned, about 2 minutes. Turn bangers and add chicken stock, garlic, peppercorns, and thyme. Cook for 5 minutes; turn bangers and continue cooking until heated through, about 5 minutes more. Serve.

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