This is a very popular dish, especially in Dublin, and has been so
for many years. It is nourishing, tasty, economical and warming -
what more could you ask? Although it is best made with a good
stock - water in which a ham has been boiled, or even a ham bone
- a light stock cube will substitute.
1lb/ 500g best sausages
8oz/ 250g streaky bacon
1/2pt/ 300ml/ 1 cup stock or water
6 medium potatoes
2 medium onions
salt and pepper
Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil
in a medium saucepan which has a well-fitting lid, add the
sausages and the bacon and simmer for about 5 minutes. Remove
the sausages and bacon and save the liquid. Cut each sausage
into four or five pieces. Peel the potatoes and cut into thick slices.
Skin the onions and slice them. Assemble a layer of potatoes in the
saucepan, followed by a layer of onions and then half the sausages
and bacon. Repeat the process once more and then finish off with
a layer of potatoes. Pour the reserved stock over and season lightly
to taste. Cover and simmer gently for about an hour. Adjust the
seasoning and serve piping hot.
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