1 lb. / 500g best sausages
8 oz. / 250g streaky bacon
½ pt. / 300ml / 1 c. stock or water
6 – 8 medium potatoes
2 med. / lg. onions
salt and pepper

Cut bacon into 1-in. / 3-cm squares and slice
the sausages. Bring the stock to a 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.
Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in a pan, 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 to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.

*** I used a smoked sausage link for the “best sausages” and a beef bouillon cube to make the stock.

Recipe adapted by Bob & Alice Gidney