A hearty Irish dish with sausage, bacon or ham, potato and onion. Serve with a bottle of Guinness, and Irish soda bread, for sopping up the gravy!
Course: Entrée
Cuisine: Irish
Servings: 8-10
Ingredients
1lb.thick-sliced baconcut in 2-inch pieces
1 1/2lbs.pork sausage links
4lg. (about 2 lbs.) potatoespeeled and sliced
2lg.onionsquartered and sliced
1/4 c.chopped fresh parsleydivided
Salt and pepper to tasteto taste
2c.chicken stock
Instructions
In large skillet, cook the bacon over medium heat, then drain on paper towels. Brown sausages in the remaining bacon fat; drain on paper towels and slice into 1-inch pieces.
Peel and slice potatoes about 1/4-inch thick. Peel, quarter, and slice onions. Chop parsley.
In a 5-quart Dutch oven OR casserole dish with lid, layer 1/3 of the potatoes, 1/3 of the onions. Season with a little salt and pepper, then layer 1/3 of the sausage and bacon over the onions. Sprinkle with a little fresh chopped parsley. Repeat layers two more times.
In a medium saucepan, bring the chicken stock to a boil. Pour over the potato casserole. Sprinkle with more chopped parsley if desired.
Cover and bake at 350 degrees for 50-60 minutes, until potatoes are just tender. Remove the cover and cook an additional 20 to 30 minutes, until the top is browned and potatoes are tender.
Cook's Note: If you prefer a creamier sauce, just add a little cream to the broth. Sliced carrots also make a nice addition to this dish. Chopped ham can be substituted for the bacon, if you wish.