| 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.
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