| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Irish | Irishfood | 1 | servings |
INGREDIENTS
| 8 | Thick cut bacon rashers | |
| 450 | g | Pork sausages |
| 900 | g | Potatoes; (peeled and sliced) |
| Salt and pepper | ||
| 3 | lg | Onions; (peeled and sliced) |
| 1 | lg | Hand chopped parsley. |
INSTRUCTIONS
Method: - Cut bacon into 2.5cm/1 inch pieces and arrange in layers in a large pot with the sausages, potatoes and onions. Pour in water to cover, plus and extra 2.5 cm/1 inch of water. Cover with a close fitting lid. Simmer on stovetop until vegetables are soft (not mushy). Alternatively, cook in a low heat oven, 300f/150deg.c. /Gas mark 2 for about 1.5 hours. Season to taste with salt and black pepper and stir in the chopped parsley. Serve hot with soda bread. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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