This Irish Sausage and Potato Stew is a hearty, comforting one-pot meal perfect for chilly evenings. The savory sausages and tender potatoes simmer into a rich, flavorful broth that feels like a warm hug. You’ll love how this simple Irish Sausage and Potato Stew transforms humble ingredients into something truly special.
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Why You’ll Love This Irish Sausage and Potato Stew
- Incredibly forgiving: Adapts easily to what you have on hand.
- Beautiful flavor development: Simmering creates a rich, cohesive broth.
- Fantastic leftovers: Tastes even better the next day.
- Complete one-pot meal: Protein, carbs, and veggies all together.
Ingredients & Tools
- 1 tbsp olive oil
- 450 g good quality pork sausages (Irish-style if you can find them)
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced into thick rounds
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 120 ml dry red wine (like a Cabernet Sauvignon)
- 1 litre beef stock
- 900 g potatoes, peeled and cut into large chunks (Maris Piper or Yukon Gold work well)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large, heavy-bottomed pot or Dutch oven.
Notes: The quality of your sausages really is key here—they’re the star of the show. A good, herby pork sausage will infuse the entire stew with incredible flavor. And don’t skip the red wine; it adds a wonderful depth that balances the richness perfectly.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 22 g |
| Fat: | 28 g |
| Carbs: | 42 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your sausages. While Irish sausages (often called “bangers”) are traditional for their higher breadcrumb content and specific seasoning, a good quality, herby pork sausage will work beautifully. The key is to avoid anything too lean.
- Don’t rush the browning. Getting a good, deep color on the sausages and vegetables is the foundation of your stew’s flavor. This isn’t the step to hurry—those browned bits at the bottom of the pot are liquid gold.
- Cut your potatoes uniformly. You want large, hearty chunks, but try to make them roughly the same size so they cook at the same rate. This prevents some pieces from turning to mush while others are still firm.
- Trust the simmer. A gentle, steady simmer is what you’re after, not a rolling boil. A hard boil can break the sausages and make the potatoes disintegrate. Low and slow is the way to go.
How to Make Irish Sausage and Potato Stew
Step 1: Heat the olive oil in your large pot or Dutch oven over medium-high heat. Add the sausages and brown them well on all sides. You’re not cooking them through entirely here—just building a beautiful, caramelized crust. This should take about 6-8 minutes. Remove the sausages to a plate and set aside. You’ll notice those lovely browned bits left in the pot; that’s pure flavor.
Step 2: Reduce the heat to medium and add the chopped onion, carrots, and celery to the same pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent. Now, add the minced garlic and cook for another minute until it becomes fragrant—you really don’t want to burn it.
Step 3: Push the vegetables to one side and add the tomato paste to the cleared spot in the pot. Let it cook for a minute or two, stirring, until it darkens slightly. This little trick deepens its flavor and removes any raw, tinny taste. Now, sprinkle in the dried thyme, stir everything together, and pour in the red wine.
Step 4: Use your wooden spoon to scrape up all those browned bits from the bottom of the pot—this is called deglazing, and it’s a crucial step for building a complex sauce. Let the wine bubble and reduce by about half, which will take 2-3 minutes. You’ll notice the sharp alcoholic smell will fade, leaving behind a rich, fruity base.
Step 5: Return the browned sausages to the pot and add the beef stock and the bay leaf. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes. This allows the sausages to start cooking through and the flavors to begin marrying.
Step 6: Uncover the pot and add the chunked potatoes. Give everything a gentle stir, submerging the potatoes as much as possible. Cover the pot again and continue to simmer for another 25-30 minutes, or until the potatoes are completely tender when pierced with a fork. The stew should be thick and the potatoes should be soft but not falling apart.
Step 7: Once the potatoes are cooked, taste the broth and season generously with salt and black pepper. The amount you need will depend on the saltiness of your stock and sausages, so always taste first. Remove the bay leaf and discard it. Ladle the stew into deep bowls, garnish with the fresh parsley, and serve immediately.
Storage & Freshness Guide
- Fridge: Cool completely; store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months (potato texture may become slightly grainy).
- Reviving: Reheat gently on the stovetop, adding a splash of water or stock if too thick.
Serving Suggestions
Complementary Dishes
- Irish Soda Bread — Its dense, slightly tangy crumb is perfect for sopping up every last drop of the savory stew broth.
- Buttered Peas or Green Beans — A simple, bright green vegetable on the side adds a fresh contrast to the rich, hearty stew.
- A Simple Green Salad with a Sharp Vinaigrette — The acidity and crispness cut through the stew’s richness beautifully, cleansing the palate.
Drinks
- A Stout or Porter — The dark, roasty notes of the beer mirror the deep flavors in the stew, creating a classic and comforting pairing.
- A Glass of Red Wine — A medium-bodied red like a Merlot or the Cabernet you cooked with will complement the dish without overpowering it.
- Hot Tea with Milk — A very traditional Irish accompaniment, a strong cup of tea provides a warm, soothing finish to the meal.
Something Sweet
- Apple Crumble with Custard — The warm, spiced apples and creamy custard offer a homely and satisfying end to the meal.
- Dark Chocolate Guinness Cake — For a real showstopper, the deep, malty chocolate flavor is a decadent follow-up to the savory stew.
- Shortbread Cookies — Simple, buttery, and not too sweet, they are a lovely, light way to finish without feeling overly full.
Top Mistakes to Avoid
- Mistake: Boiling the stew aggressively. A violent boil will cause the sausages to split and the potatoes to break down into the broth, turning your stew into a murky, thick soup. A gentle simmer is essential for maintaining texture.
- Mistake: Using waxy potatoes. Potatoes like new potatoes or Red Bliss hold their shape too well and won’t release enough starch to help thicken the broth. You want a floury potato that will break down just a little around the edges.
- Mistake: Skipping the deglazing step. All those browned bits stuck to the pot are packed with flavor. If you don’t use the wine to scrape them up, you’re literally washing flavor down the drain.
- Mistake: Underseasoning at the end. Stocks and sausages vary widely in salt content. Always, always taste your stew right before serving and adjust the seasoning. It makes all the difference.
Expert Tips
- Tip: Prick the sausages lightly before browning. This prevents them from bursting open dramatically in the pot while still allowing their flavorful fats to render out into the stew.
- Tip: Let the stew rest before serving. If you can manage it, turn off the heat and let the stew sit, covered, for 10-15 minutes before serving. This allows the flavors to settle and meld even more cohesively.
- Tip: Add a parmesan rind. If you have one stashed in your freezer, toss the rind into the pot with the stock. It will melt into the broth, adding an incredible layer of savory, umami depth that’s just magical.
- Tip: Thicken it up if needed. If you prefer a thicker stew, you can mash a few of the potato chunks against the side of the pot with a fork at the end of cooking and stir them in. It’s a natural and easy way to adjust the consistency.
FAQs
Can I make this stew in a slow cooker?
Absolutely, and it turns out wonderfully. Simply brown the sausages and sauté the vegetables in a pan first (this step is crucial for flavor). Then, transfer everything to your slow cooker, add the remaining ingredients except the parsley, and cook on low for 6-7 hours or on high for 3-4 hours. The long, gentle heat makes the sausages incredibly tender.
What can I use instead of red wine?
No problem! You can substitute with an equal amount of additional beef stock. For a bit of acidity to mimic the wine, you could add a tablespoon of balsamic or red wine vinegar to the stock. It won’t be exactly the same, but it will still be a delicious, rich stew.
How should I store and reheat leftovers?
Let the stew cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. Reheat it gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of water or stock as it will thicken upon standing.
Can I freeze this stew?
You can, but with a small caveat. The texture of the potatoes can become a little grainy upon thawing and reheating. It will still taste great, but the perfect texture is best enjoyed fresh. If you do freeze it, consume it within 2 months.
My stew is too thin. How can I fix it?
The easiest fix is to create a quick slurry. Mix one tablespoon of cornflour with two tablespoons of cold water until smooth. Stir this into the simmering stew and let it cook for another 2-3 minutes until thickened. Alternatively, you can remove a cup of the stew, mash the potatoes and vegetables in it, and stir it back in.
Irish Sausage And Potato Stew
Make this classic Irish Sausage and Potato Stew for a hearty, one-pot meal. Rich, savory, and perfect for a cozy dinner. Get the easy recipe now!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
450 g good quality pork sausages (Irish-style if you can find them)
-
1 large yellow onion (chopped)
-
2 carrots (peeled and sliced into thick rounds)
-
2 celery stalks (chopped)
-
3 cloves garlic (minced)
-
2 tbsp tomato paste
-
1 tsp dried thyme
-
1 bay leaf
-
120 ml dry red wine (like a Cabernet Sauvignon)
-
1 litre beef stock
-
900 g potatoes (peeled and cut into large chunks (Maris Piper or Yukon Gold work well))
-
Salt and black pepper (to taste)
-
2 tbsp fresh parsley (chopped (for garnish))
Instructions
-
Heat the olive oil in your large pot or Dutch oven over medium-high heat. Add the sausages and brown them well on all sides. You’re not cooking them through entirely here—just building a beautiful, caramelized crust. This should take about 6-8 minutes. Remove the sausages to a plate and set aside. You’ll notice those lovely browned bits left in the pot; that’s pure flavor.01
-
Reduce the heat to medium and add the chopped onion, carrots, and celery to the same pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent. Now, add the minced garlic and cook for another minute until it becomes fragrant—you really don’t want to burn it.02
-
Push the vegetables to one side and add the tomato paste to the cleared spot in the pot. Let it cook for a minute or two, stirring, until it darkens slightly. This little trick deepens its flavor and removes any raw, tinny taste. Now, sprinkle in the dried thyme, stir everything together, and pour in the red wine.03
-
Use your wooden spoon to scrape up all those browned bits from the bottom of the pot—this is called deglazing, and it’s a crucial step for building a complex sauce. Let the wine bubble and reduce by about half, which will take 2-3 minutes. You’ll notice the sharp alcoholic smell will fade, leaving behind a rich, fruity base.04
-
Return the browned sausages to the pot and add the beef stock and the bay leaf. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes. This allows the sausages to start cooking through and the flavors to begin marrying.05
-
Uncover the pot and add the chunked potatoes. Give everything a gentle stir, submerging the potatoes as much as possible. Cover the pot again and continue to simmer for another 25-30 minutes, or until the potatoes are completely tender when pierced with a fork. The stew should be thick and the potatoes should be soft but not falling apart.06
-
Once the potatoes are cooked, taste the broth and season generously with salt and black pepper. The amount you need will depend on the saltiness of your stock and sausages, so always taste first. Remove the bay leaf and discard it. Ladle the stew into deep bowls, garnish with the fresh parsley, and serve immediately.07
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