Ingredients
• butter, for frying
• 400 grams carrots, peeled and roughly chopped
• 4 celery stalks, washed and roughly chopped
• 2 large onions, peeled and roughly chopped
• 4 tablespoons chopped fresh parsley
• 500 grams bacon slices, cut into strips
• 500 grams good pork sausages
• 1 litre chicken stock (See Irish Tops, Sides, and Stocks)
• 500 grams potatoes, peeled and roughly chopped
• salt and freshly ground pepper
Method
1. Add some butter to a large pot over a low heat. Add your carrots, celery, onions, and parsley. Stir frequently over 5 minutes.
2. Add your bacon, sausages, and stock. Bring to the boil.
3. Reduce to a simmer. Cover and cook for 1 hour, stirring and removing the top layer of fat intermittently.
4. Add your potatoes and cook for another 30 to 40 minutes.
5. Bring to the boil and remove any excess fat over a couple of minutes.
6. Season with salt and pepper to taste.
7. Serve hot in a bowl with some brown bread and colcannon on the side.