Sausage & Bacon Casserole

A community recipe by KitchenGoddess

Not tested or verified by Nigella.com

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Introduction

A yummy Irish casserole taken from Traditional Irish Cookery by Carmel Kavenagh

Ingredients

Serves: 6

Metric Cups

1 tablespoon oil
450 grams sausages
450 grams bacon rashers (in chunks)
1 onion (sliced)
1 teaspoon fresh thyme
1 tablespoon fresh parsley
1 bay leaf
salt
pepper
450 grams potatoes (thinly sliced)
1⅕ litres chicken stock (or vegetable stock)
15 grams butter

1 tablespoon oil
15⅞ ounces sausages
15⅞ ounces bacon rashers (in chunks)
1 onion (sliced)
1 teaspoon fresh thyme
1 tablespoon fresh parsley
1 bay leaf
salt
pepper
15⅞ ounces potatoes (thinly sliced)
2⅛ pints chicken broth (or vegetable stock)
½ ounce butter

Method

Sausage & Bacon Casserole is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oil in large frying pan and fry the sausages and bacon until lightly browed. Remove from the pan.

Fry the onion in the same pan until soft. Remove from the heat and stir in the bacon, sausages, herbs and season.

Arrange half the potatoes in a layer on the base of a casserole dish. Spoon the sausage mixture over and top with the remaining potatoes. Pour over the stock and press the potatoes down gently.

Cook at gas 3 for around 2 hours. 5) Dot with butter, and place under the grill until golden brown.

Heat oil in large frying pan and fry the sausages and bacon until lightly browed. Remove from the pan.

Fry the onion in the same pan until soft. Remove from the heat and stir in the bacon, sausages, herbs and season.

Arrange half the potatoes in a layer on the base of a casserole dish. Spoon the sausage mixture over and top with the remaining potatoes. Pour over the stock and press the potatoes down gently.

Cook at gas 3 for around 2 hours. 5) Dot with butter, and place under the grill until golden brown.