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.
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
- 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.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.