Irish Sausage Stew
(1 vote)
(1 vote)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
1245
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,245 cal. | (59 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 114 g | (98 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 29.7 μg | (50 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 933 mg | (23 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 48.7 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 11 ozs Bacon
- 21 ozs Pork sausage
- 2 onions
- 1 clove garlic cloves
- 4 large, waxy potatoes
- 3 sprigs thyme
- 1 bunch parsley
- 2 cups Cider
- 2 cups vegetable stock
- peppers
Preparation
Kitchen utensils
1 Measuring cups, 1 Small pot, 1 Tablespoon, 1 Wooden spoon, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Small bowl, 1 Fork
Preparation steps
1.
Cut the bacon into pieces and fry lightly in a frying pan, then transfer to a saucepan. Cut the sausages into bite-sized pieces and brown lightly in the bacon fat in the frying pan. Then add to the saucepan.
2.
Peel and slice the onions and peel and chop the garlic. Sweat both in the bacon fat until translucent, then add to the saucepan.
3.
Peel the potatoes, cut into small pieces and add to the pan.
4.
Wash the herbs and reserve 1/2 the bunch of parsley. Tie the herbs into a bunch with kitchen string and add to the pan. Add the cider and enough stock just to cover the contents of the pan. Season with pepper.
5.
Simmer the stew gently for about 1.5 hours.
6.
Chop the reserved parsley (leaves) and sprinkle over the Dublin Coddle to serve. Serve with bread.
