This bowl of boiled potatoes, onions, sausages and bacon (or rashers as we call bacon here in Ireland) is called "Dublin Coddle".
It's a really old Dublin recipe and if you grew up here, chances are your mum or granny made it for you regularly.
If you're not Irish but are looking for some yummy, comfort food, especially for all you Aussies who are in the middle of Winter right now, then this could be the meal for you.
If you google "Dublin Coddle" you will find hundreds of recipes, all with slightly different variations but here's my take on Dublin Coddle.
16 Irish pork sausages (Irish sausages are so delicious and salty, the closest I could find in Australia taste-wise were David Jones' Gold Medal sausages).
8 strips of back bacon.
2 large white onions
8 large potatoes
2 chicken stock cubes.
This couldn't be simpler, just peel and chop your potatoes and add them to a very large saucepan or casserole dish. Add your sausages, slice each piece of bacon into thirds and add to pot and lastly slice your onions into large slices and add to the pot. Fill the pot with cold water and add the 2 stock cubes and bring to the boil, then reduce heat and simmer for approx 80 minutes.
It's that easy! The potatoes and onions melt a little while the water is reducing which results in a nice thick sauce, the sausages and bacon will taste so tender and salty and delicious.
Serve with your favourite bread or roll, I love it with a slice of Brennans bread with Kerrygold butter :-)