With Elle working on a school presentation about Ireland over the weekend, we decided to make a traditional dish to enjoy. And it was delicious! A simple dish, with layers of onions, sausages, potatoes and carrots, braised for hours with stock in a pot with a tight fitting lid, this was comfort food at its best. I added more stock than called for, making it a cross between soup and stew. It was perfect during our cold and rainy weekend.
- 2 tbsp vegetable oil
- 2 medium onions, cut in half, and sliced
- 6 slices of bacon
- 6 fat pork sausages (I used oktoberfest sausages)
- 3 large carrots, peeled and sliced
- 8-10 medium potatoes, peeled and sliced
- 900 mil of low sodium beef broth - you can use as little as two cups of broth, but we wanted the extra broth
- pepper to season
1.Heat a pan on med-low with oil, and add the onion slices. While the onions are cooking, slice the bacon. Add bacon to your pan with the onions, separating the pieces so they cook evenly. While the bacon starts cooking, slice the sausages. Add sausages to pan, and cook until they are nice and browned on both sides, stirring occasionally.
2.Preheat your oven to 300F. While the onion/bacon/sausage mixture was cooking, I prepared the carrots and potatoes by peeling and slicing them. Once the sausage mixture is ready, spoon half of it into a medium pot with tight fitting lid (if you don't have a tight fitting lid, you can use aluminium foil). Layer half the carrots, then half the potatoes. Season with pepper. Repeat with the remainder. Slowly pour stock over the layers and bring to a boil. As soon as it starts to boil, take it off the heat and cover with lid. Put it in the oven and cook for at least 3 hours.
Because we added so much stock, we just left it to cook. But if you only put in two cups, check the level after 2 hours as there should always be at least 1 inch of stock to braise the dish.
This would be delicious served with Irish soda bread to sop up the broth. Otherwise, you'll need a fork and a spoon.