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!