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Name: Sausage, Bacon, Onion & Potato
Prep time: 30 min
Cook time: 3 h
Total time: 3 h
Yield: 1
Cuisine: not set
Ingredients: 4-5 medium Potato; 2 large Burmuda Onion peeled and sliced; 1 lb Pork Sausage; 1 lb Bacon; 500 ml Water; 1 cube Ham stock; 3-4 tablespoons Fresh parsley; Salt to taste; Pepper to taste

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INGREDIENTS

4-5 medium Potato
2 large Burmuda Onion ; peeled and sliced
1 lb Pork Sausage
1 lb Bacon
500 ml Water
1 cube Ham stock
3-4 tablespoons Fresh parsley
Salt ; to taste
Pepper ; to taste

Servings

INSTRUCTIONS

Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.

Grill or broil the sausages and bacon long enough to color them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).

Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).

Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.

NOTES

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Sausage, Bacon, Onion & Potato

4-5 medium Potato
2 large Burmuda Onion peeled and sliced
1 lb Pork Sausage
1 lb Bacon
500 ml Water
1 cube Ham stock
3-4 tablespoons Fresh parsley
 Salt to taste
 Pepper to taste

Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
Grill or broil the sausages and bacon long enough to color them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).
Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.

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Nutrition

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Serving Size: 1 Serving (1168g)
Recipe Makes: 1 Servings

Calories: 3459
Calories from Fat: 2922 (84%)

Amt Per Serving		% DV

	Total Fat 324.7g	433 %
	Saturated Fat 107.9g	540 %
	Monounsaturated Fat 144.5g
	Polyunsanturated Fat 39g
Cholesterol 635mg		195 %
Sodium 10159.5mg		350 %
Potassium 2084.8mg		55 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.4g
Protein 121.2g		173 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3459

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