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Nutrition Facts
Serving Size 1 (560g) Recipe makes 6 servings
Calories 948
Calories from Fat 660		(69%)
Amount Per Serving		%DV
	Total Fat 73.4g	112%
	Saturated Fat 37.7g	188%
	Monounsaturated Fat 25.0g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.1g
Cholesterol 211mg		70%
Sodium 842mg		35%
Potassium 1320mg		37%
Total Carbohydrate 55.8g		18%
	Dietary Fiber 6.1g	24%
	Sugars 5.1g
Protein 19.8g		39%
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Irish Sausage and Potato Pie

Recipe #71009 | 3¼ hours | 45 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: MarieAlice
Sep 10, 2003

This is the Ultimate in comfort food. Just the thing you need on those crisp fall days or cold winter evenings.

SERVES 6 (change servings and units)

Ingredients

12 good quality thick pork sausage links
4 ounces unsalted butter
2 large onions, finely sliced
6 ounces bacon, lardons
8 ounces savoy cabbage, finely shredded
3 lbs baking potatoes, peeled and finely sliced
2 tablespoons fresh thyme leaves
1 pint double cream
3/4 pint beef stock
2 bay leaves

Directions

1
Heat oven to 325°F.
2
Heat a nonstick fry pan.
3
Add the sausages and gently fry for about 10 minutes, until almost cooked through and golden brown.
4
Remove from the pan and slice into three, lengthwise on the diagonal.
5
Heat the frying pan once more.
6
Add half the butter, and when melted add the onions.
7
Cook gently for 10 minutes until soft and translucent.
8
Remove from the pan and set aside.
9
Add the bacon lardons to the pan and cook over a high heat for 3 to 4 minutes until golden and crispy.
10
Remove and drain on paper towel.
11
Add the cabbage and 2 TBS water.
12
Quickly cook for 2 to 3 minutes until the cabbage is just beginning to wilt.
13
Drain off any fat, remove from the pan and set aside.
14
Grease a large gratin dish with 1 oz. of the butter.
15
Place a layer of sliced potatoes in the bottom of the dish.
16
Season with salt, freshly ground black pepper and a sprinkling of the thyme.
17
Top with a layer of sliced sausages, then a layer of onion.
18
Spoon over the cooked cabbage and bacon.
19
Top with another layer of potato, season again as before, then add another layer of sausage, then onion and finally sliced potato.
20
Season again with the salt, pepper and thyme.
21
Gently heat the cream, stock and bay leaves until almost boiling.
22
*DON'T BOIL! Pour over the sausage and potato pie, just to cover the top layer of potatoes.
23
Dot with the remaining butter and cover with foil.
24
Place on a baking sheet and bake in the oven for 1 3/4 hours.
25
Remove foil, increase oven temp to 400°F and bake for a further 15 minutes until golden.

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Featured Reviews for This Recipe

From: meesha194

On Sep 19, 2003

it's the best way to serve sausages

0 people found this review helpful

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From: Jen T

On Jun 2, 2005

Comfort food at its best on a cold blustery winters night. Great blend of flavours. I did halve the recipe but had plenty for dinner and enough left for a quick lunch the next day. (There are only 2 of us). I served this with mashed carrots to which I had added some chopped parsley. This just added a bit of colour contrast. Thanks for a keeper