this is a classic Irish dish, and wonderful on a winter night.
4 back bacon rashers
15ml vegetable oil
2 large onions, chopped
2 garlic cloves, crushed
8 large pork sausages
4 large potatoes
1/4 tsp dried sage (or fresh if you have it - I do :)
300ml chicken stock
2 tbsp chopped fresh parsley
salt and black pepper
serve with soda bread
preheat the oven to 180C/150Fgas 4.
cut the bacon into 2.5cm strips. Heat oil in frying pan, and fry the bacon for two minutes. Add onions, cook for a further 5-6 minutes until golden. Add garlic, cook for 1 minutes, then remove everything from pan and set aside.
add the sausages to the pan and cook on all sides for 5-6 minutes, until golden.
slice potatoes thinly, arrange in the base of a large, buttered ovenproof dish. Spoon bacon and onion mixture on top. Season with ground black pepper and add sage.
pour over the chicken stock, top up with sausages. Cover and cook for 1 hour in the oven.