Serves 4
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  1. 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.
  2. 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.)
  3. Place over a medium heat and simmer for 45 minutes or until the potatoes are just tender but not falling apart.
  4. 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).

Note:
The water left over from cooking bacon can be used as an alternative to Chicken stock, if you wish.
Fried streaky rashers can be used as an alternative to Leftover boiled bacon, if you wish.

Nutrition Facts

Per Serving: 300kcals, 14.7g fat (4.7g saturated), 25.4g carbs (4.6g sugars), 17.4g protein, 3.4g fibre, 1.372g sodium

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