A traditional Dublin dish.


  • 100 g streaky bacon rashers
  • 200 g whole pork sausages
  • 325 g onions
  • 900 g small potatoes (peeled and washed)
  • 575 ml water
  • salt and pepper


  • Chop the bacon, coarsely chop the onions and put these with the sausages and potatoes, into a saucepan.
  • Pour on the water, season, cover tightly and simmer for about 30 minutes or until the potatoes are soft.
  • Usually washed down with pints of Guinness!

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