Directions

1Preheat the oven to 425. Grab two sheet pans and line them with foil or parchment.

2Add the beef broth to a dutch oven or stock pot and bring to a simmer over medium-low heat.

3Cut the small potatoes in half and dice the onion, bacon, carrots and cabbage.

4On each sheet pan place three bangers in the center of the pan and then arrange half the vegetables and bacon around the bangers placing the cabbage wedges last.

5Place 3 cloves of garlic on each pan and if you have fresh oregano and thyme you can place some sprigs around the pan as well.

6Season with salt and pepper. Roast in the preheated oven for 15 min or until the vegetables have begun to turn a nice golden brown. Be careful not to burn the edges of the cabbage too much.

7While the vegetables are roasting pour the Guinness into a pan over medium-high heat until it starts to bubble. Don't let it boil over. Add the mustard, worcestershire and chopped garlic and stir until combined. Let simmer for about 5 minutes.

8The vegetables will finish roasting before the bangers are finished cooking, when the vegetables are ready remove the pans from the oven.

9Remove the whole garlic and the herb sprig stems. Smash each potato lightly with a fork then transfer all the bangers to one pan and all the veggies to another. Turn the bangers over and place them back in the oven for another 10 minutes or until golden brown all over.

10Cut the cabbage wedges into thirds. When bangers are done remove them to a plate and let stand for 5 minutes then slice into 1/4 pieces.

11Add everything to the beef broth and stir to combine. Simmer over low heat with no lid for 20-30 minutes to meld all the flavors. Season to taste with salt, pepper and herbs.

12Serve sprinkled with some fresh chopped parsley and a side of Guinness & Honey Brown Irish Soda Bread