Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

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A popular dish in Ireland, especially in Dublin. This particular recipe came from "A Little Irish Cookbook" by John Murphy.

Ingredients:

Directions:

Cut the bacon into 3 centimeter squares. Bring the stock to a boil in a medium saucepan with a well-fitting lid, then 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. Serves 4.

Source: Irelandseye.com