6Irish sausages (bangers)chopped into 2 inch pieces
8slicesthick cut baconroughly chopped
1lbyukon gold potatoes2-3 medium potatoes (peeled and sliced ¼ inch thick)
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Fry the bacon in a large skillet over medium high heat for 5 minutes or until browned and crispy. Transfer to a paper towel lined plate. Discard the bacon grease, except for just enough to coat the bottom of the skillet. Add the sausage and cook for 5 minutes or until lightly browned on all sides.
Add the onions to a dutch oven, followed by the bay leaf, chicken stock and then cooked sausage and bacon. Then layer the potatoes on top.
Place over medium high heat and bring to a boil, then reduce and let simmer for 30 minutes. Preheat the oven to 425.
Remove the lid and dot the potatoes with little dollops of butter. Bake for 15 minutes or until the potatoes are lightly browned.
Transfer to bowls and garnish with chopped parsley.
If you cannot find bangers, use a good quality pork sausage. Bratwurst or even kielbasa (Polish sausage) will do. Chicken stock can be replaced with beef stock, or an Irish beer like Guinness. Optionally add in carrots, garlic and/or barley.