Photo Credit: www.lonehomeranger.com/

2 Tbs. oil
½ lb. bacon, chopped
10 ounces chicken sausages (any variety), sliced into 1-inch-thick diagonal slices
2 large yellow onions, sliced
3 cloves garlic, chopped
2 Tbs. fresh chopped (or 1 tsp. dried) each of: sage, thyme, parsley
2 large russet potatoes, cut into thick slices
1 large sweet potato, cut into thick slices
2 carrots, cut into 1-inch chunks
2 apples, cut into 1-inch chunks
1 cup apple cider
1 cup chicken stock
Salt and ground black pepper

In a Dutch oven over medium-high heat, sauté bacon until lightly browned. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Add the sausage to the pan and brown the slices on both sides, about 3 to 4 minutes per side. Transfer the sausage to the plate o’ meat. Add the onions and garlic to the pan, then sauté for 7 to 8 minutes, or until they begin to brown. Stir in the sage, thyme and parsley.

Add the russet and sweet potatoes, carrots, apples and reserved meat. Pour the apple cider and chicken stock over everything. Cover and set over medium-low heat. Cook until the vegetables and potatoes are very tender, about 1 to 1½ hours. Season with salt and pepper.

Serve with a pint of stout and some biscuits. Happy Saint Patrick’s Day!

-Justine Lone