This recipe is easy to make and guaranteed to feed even the most hungry family. It's cheap as well, relying on sausage, potato and a small amount of thick cut bacon.
KEY POINTS
Preparation Time: | 20 minutes | Cooking Time: | 1 hour 45 mins |
How Difficult | Easy | Freeze? | No |
Servings | 4 |
INGREDIENTS
Ingredients | Imperial | Metric |
Pork sausages | 8 | |
Onion | 2 medium | |
King Edward / Maris Piper | 2.2lb | 1 kg |
Slices of thickly cut bacon | 4 | |
1 Onion | 1.5 ounces | 45 grams |
Dried or fresh thyme | ½ teaspoon dried or 1 teaspoon fresh | |
Beef stock (1 oxo cube) | 6 fl ozs | 200ml |
Cheddar cheese | 2 ounces | 55g |
Butter | 2 ounces | 55g |
Salt and pepper | To taste |
PREPARATION
Finely chop the onions.
Peel and thinly slice the potatoes
Chop the bacon
Grate the cheddar cheese
COOKING EQUIPMENT
1 Medium-sized frying pan (skillet)
1 oven proof dish
How To Cook This Recipe
Remove the sausages from the pan, leaving the juices in the pan. Add the onions to the pan with the butter and fry on a lowish heat for 10 minutes. By this time the onions will have softened. |
Preheat the oven to 170°C / 325°F / Gas Mark 3
Pour the beef stock over the potatoes so that it comes up just below the top of the casserole dish. Place in the pre-heated oven and bake for 1 hour 40 minutes. Take the dish from the oven and sprinkle over the grated cheddar cheese. Place under a hot grill for 2 minutes. We served ours with baked beans and garlic bread. |