Best Irish Sausage And Potato Pie Recipes

IRISH SAUSAGE AND POTATO PIE

Steps:

• Heat oven to 325°F.
• Heat a nonstick fry pan.
• Add the sausages and gently fry for about 10 minutes, until almost cooked through and golden brown.
• Remove from the pan and slice into three, lengthwise on the diagonal.
• Heat the frying pan once more.
• Add half the butter, and when melted add the onions.
• Cook gently for 10 minutes until soft and translucent.
• Remove from the pan and set aside.
• Add the bacon lardons to the pan and cook over a high heat for 3 to 4 minutes until golden and crispy.
• Remove and drain on paper towel.
• Add the cabbage and 2 TBS water.
• Quickly cook for 2 to 3 minutes until the cabbage is just beginning to wilt.
• Drain off any fat, remove from the pan and set aside.
• Grease a large gratin dish with 1 oz. of the butter.
• Place a layer of sliced potatoes in the bottom of the dish.
• Season with salt, freshly ground black pepper and a sprinkling of the thyme.
• Top with a layer of sliced sausages, then a layer of onion.
• Spoon over the cooked cabbage and bacon.
• Top with another layer of potato, season again as before, then add another layer of sausage, then onion and finally sliced potato.
• Season again with the salt, pepper and thyme.
• Gently heat the cream, stock and bay leaves until almost boiling.
• *DON'T BOIL! Pour over the sausage and potato pie, just to cover the top layer of potatoes.
• Dot with the remaining butter and cover with foil.
• Place on a baking sheet and bake in the oven for 1 3/4 hours.
• Remove foil, increase oven temp to 400°F and bake for a further 15 minutes until golden.

IRISH SAUSAGE AND POTATO PIE

Steps:

• Preheat oven to 170C/325F/Gas 3.
• Heat a non-stick frying pan. Add the sausages and gently fry until they are about three quarters cooked and golden brown. Remove from the pan and slice. Parboil the potatoes then thinly slice.
• Meanwhile heat a large frying pan. Add the 55g/2oz of the butter and once melted add the onions. Cook the onions gently for 10 minutes or until soft and translucent. Remove from the pan and set aside.
• Add the bacon lardons to the frying pan and cook for 3-4 minutes until golden and crispy. Add the cabbage with 2 tablespoons of water. Cook for 2-3 minutes or until the cabbage is soft, but still holding a little texture. Drain off any fat, remove from the pan and set aside.
• Rub a large gratin dish (30x21x6cms/12x8x2in) liberally with 25g/1oz butter.
• Place a layer of sliced potatoes in the bottom of the dish season with salt and pepper and a sprinkling of the thyme.
• Top with a layer of sliced sausage, then a layer of cooked onion.
• Top with another layer of sliced potato and season with salt, pepper and thyme.
• Spoon over the cooked cabbage and bacon.
• Top with another layer of potato slices and season again with salt, pepper and thyme.
• Top with a layer of sliced sausage, then a layer of cooked onion and finally a layer of sliced potato.
• Season once again with salt, pepper and thyme.
• Pour the cream and stock into a pan and add the bay leaves. Place over a gently heat and bring to just below boiling point. Pour over the sausage and potato pie. You want the liquid to just cover the top layer of potatoes. Dot over the remaining butter and cover with foil. Place the dish on a baking sheet. Place in the oven and cook for 1? hours.
• Remove the foil from the dish and increase the oven temperature to 200C/400F/Gas 6 and cook for a further 15 minutes or until the top is golden. Serve immediately with garlic bread.