Celtic Six
Get ready to savor the hearty flavors of the Celtic Six, a rustic one-pot meal that brings the comfort of traditional Irish cooking to your table. This crowd-pleasing recipe features tender baby potatoes, juicy pork sausages, and vibrant leeks, all simmered in a fragrant broth infused with fresh thyme. With just 15 minutes of prep time, this dish is perfect for busy weeknights or a cozy family dinner. The leeks sautéed in butter add a mellow sweetness, while the chicken stock creates a rich, savory base that ties everything together. Serve it piping hot, with the golden-browned sausages nestled atop the buttery potatoes and leeks, for a wholesome meal that’s as satisfying as it is easy to prepare. For lovers of simple yet flavorful one-pot recipes, the Celtic Six is a must-try!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams Baby potatoes
- 6 links Pork sausages
- 2 medium Leeks
- 2 tablespoons Butter
- 500 milliliters Chicken stock
- 1 tablespoon Fresh thyme
Instructions
Wash the baby potatoes and cut them in half if they are large. Set aside.
Slice the leeks into thin rings, discarding the dark green tops. Rinse well to remove any grit.
In a large pot or a deep skillet, melt the butter over medium heat.
Add the leeks to the pot and sauté for 5-7 minutes, until softened and fragrant.
Push the leeks to one side of the pot and add the sausages. Brown them on all sides for about 5-6 minutes, then remove them from the pot and set aside.
Add the baby potatoes to the pot and stir them with the leeks. Cook for 3 minutes to let them absorb some flavor.
Pour the chicken stock into the pot and add the fresh thyme. Bring the mixture to a gentle simmer.
Return the sausages to the pot, nestling them among the potatoes and leeks. Cover the pot with a lid and let the dish simmer on low heat for 25-30 minutes, or until the potatoes are tender and the sausages are cooked through.
Taste the broth and adjust the seasoning with salt and pepper if needed (optional).
Once cooked, serve the Celtic Six hot, with the sausages placed on top of the potatoes and leeks, and some of the savory broth spooned over the dish.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1006 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
