Irish Banger and Vegetable Skillet
Traditional Irish Bangers and Mash reinvented to be lighter, healthier, and just as tasty in this Irish Banger and Vegetable Skillet made with carrots, cauliflower, and cabbage.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound Irish Banger Sausage
- 2.5 tablespoon dry white wine (or your favorite beer)
- 2 medium yellow onions chopped
- 6 cloves garlic minced
- 10 carrots peeled and chopped
- 1 head cauliflower cut into small florets
- ½ teaspoon salt
- Fresh ground pepper
- ½ teaspoon dried thyme
- 2 apples (Fuji work great) cored and chopped
- 1 small green cabbage cored and thinly sliced
- 1 teaspoon fresh thyme
Instructions
- In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat until it shimmers and is hot. Carefully add the sausage and reduce heat to medium. Cook, turning occasionally, until browned and fully cooked. Transfer the sausage to a plate.
- Add wine (or beer) to skillet and scrape any brown bits from the bottom of the pan (the liquid with boil off. that's ok). Add a small splash of oil to the pan along with the onions, garlic, and carrots. Mix well. Sauteé for approximately 3-4 minutes, stirring occasionally. Stir in the cauliflower florets, salt, pepper, and dried thyme. Mix well and cover with lid. Continue to cook over medium heat for approximately 15-20 minutes, stirring occasionally, or until carrots and cauliflower just start to soften.
- Add the apples to the skillet and mix well. Cover again and cook for an additional 2 minutes before adding the cabbage and fresh thyme. Mix and cook for 1-2 minutes more. Taste for salt and season as you see necessary. Continue to cook until vegetables reach desired tenderness.
- Serve with mashed potatoes or buttered bread.
Nutrition
Calories: 402kcal | Carbohydrates: 34g | Protein: 16g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 797mg | Potassium: 1132mg | Fiber: 9g | Sugar: 18g | Vitamin A: 17190IU | Vitamin C: 103mg | Calcium: 127mg | Iron: 2.4mg
