Ingredients

The following ingredients have 5 Servings
  • ½ lb bacon ((225g))
  • 1 lb pork sausages ((450g))
  • 2 onions ((sliced))
  • Ground pepper (to taste)
  • 12 oz leeks ((sliced) (340g))
  • 2 cloves garlic ((minced))
  • ½ tsp dried thyme
  • ¼ cup chopped parsley
  • 2 bay leaves
  • 1½ lbs potatoes ((peel and cut into chunks) (675g))
  • 3 cups ham or chicken stock ((720ml))
  • Salt (to taste)

Instruction

  • Cook bacon in a Dutch oven until just starting to crisp. Remove and drain on paper towels. Cut into halves length-wise and then halves cross-wise. Set aside. Reserve bacon fat in a bowl.
  • In the same Dutch oven cook sausages until evenly brown, adding a little bacon fat if necessary. Remove and cut into halves length-wise then halves cross-wise. Set aside.
  • Add a tablespoon of reserved bacon fat back to Dutch oven. Cook onions for 2 to 3 minutes until soft but not brown.
  • Layer cooked onions, sausages, and bacon at the bottom of the Dutch oven. Season with lots of pepper.
  • Add leeks, garlic, dried thyme, chopped parsley, and top with a layer of potatoes. Season with more pepper and salt to taste.
  • Pour in the stock. Cover and bring stock to a boil.
  • Transfer to a preheated 350°F (180°C) oven for 35 minutes or until potatoes are tender.
  • Serve with chunks of soda bread.