Serves 4
2 tsp vegetable oil
8 good-quality pork sausages, quartered
350g waxy potatoes, peeled and chopped into 2cm cubes
2 large onions, chopped
600ml chicken stock (or the water left over from cooking bacon)
Salt and black pepper
100g leftover boiled bacon or fried streaky rashers, chopped into 1cm pieces
1 tbsp fresh parsley, finely chopped
- If you would prefer to brown the sausages, heat the oil in a large saucepan or casserole dish over a medium-high heat. Add the sausage pieces and cook for 5-6 minutes until lightly browned all over.
- Add the potatoes and onions. Pour in the chicken stock and add some black pepper. (If you’re adding salt, be wary, as the sausages, bacon and stock/bacon water are all salty.)
- Place over a medium heat and simmer for 45 minutes or until the potatoes are just tender but not falling apart.
- Add the cooked bacon and simmer for another 3-4 minutes. Stir in the fresh parsley and season with more black pepper (and a pinch of salt if necessary).
Per Serving: 300kcals, 14.7g fat (4.7g saturated), 25.4g carbs (4.6g sugars), 17.4g protein, 3.4g fibre, 1.372g sodium