- 4 rashers of bacon
- 1 tbsp oil
- 2 large onions, chopped
- 2 garlic cloves, crushed (opptional)
- 8 large pork sausages
- 4 large potatoes
- good pinch of dried sage
- 300 ml chicken stock
- salt and pepper
- parsley for garnish
Pre-heat the oven to 180°C – Gas 4.
Cut the rashers of bacon into strips. Heat the oil in a heavy-based frying pan and fry the bacon for about 2 minutes. Add the onions and cook for a further 5 minutes until golden. Add the garlic, if using, and cook for a further minute. Remove from the pan and set aside.
Place the sausages in the frying pan and cook for about 5 minutes until browned on all sides.
Peel and slice the potatoes thinly and place in the base of a well-greased oven-proof dish. Place the onion and bacon mixture on top of the potatoes, season and sprinkle with the dried sage.
Place the sausages on top of the mixture and pour in the chicken stock. Cover and cook in the oven for around 1 hour.
When cooked, sprinkle with the chopped parsley and serve with fresh soda bread.