• 8 strips of bacon, chopped into small pieces
• 1 ½ lbs link sausages
• 3 T flour
• butter, if needed to get enough fat into roux
• 1 bottle Guinness Stout
• 2 yellow onions, sliced
• 3 lbs yellow potatoes, peeled and halved or quartered depending on size
• 4 garlic cloves, minced
• fresh thyme leaves
• salt
• 4 c beef or ham broth
• pepper

In dutch oven, fry the bacon over medium until done to desired crispness. Remove.

Brown the sausages in the bacon grease. Remove. Slice into medallions when cool enough to handle.

Heat the oven to 300°.

Reduce heat to low. Add flour and butter as needed to make a roux. Stir constantly and cook as your nerves will allow without burning.

Carefully pour the beer in to the roux - the roux is napalm and will stick and burn you if splashed! Bring to boil and stir while reducing to a thick gravy.

Layer half the onions, potatoes, and garlic. Top layer with thyme and season. Build a second layer the same way.

Add the broth. Bring to boil. Place lid on the dutch oven and put into oven.

Cook for at least 2 hours, but maybe 4 would be better.

Remove lid and add green onions. Continue cooking in oven (sans lid) for a final 45 minutes.

Preparation time: 15 minutes

Cooking time: 2 - 5+ hours

Pieced together from the following recipes, with my own tweaks:

Wholefully

Food.com

Chef John

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