"A traditional Dublin dish, I grew up on this and it is one of my favourites." - Recipe submitted by Nora Lush of Dublin, Ireland.
1 pound of pork sausages
1 pound of rashers of bacon (sliced)
1 large or 2 medium onions, sliced
5 medium potatoes (the non-floury type is best)
1 chicken or vegetable stock cube
Pince (pinch) of mixed herbs
Salt and ground black pepper to taste
- Peel and half the potatoes. Scrub the carrots and cut them into coins. Put the meat and vegetables into a large pot and cover with water.
- Bring to the boil and simmer for about 1 hour, until the meat is cooked and the vegetables are tender. Add the stock cubes, herbs and the salt and pepper.
- Continue simmering for another 15 minutes to allow the flavours to combine. Serve with crusty bread or rolls.
Makes 5 to 6 servings.