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from the kitchen of Sharmagne Leland-St. John
2 pounds potatoes, scrubbed and cut into thin slices
3 cups chicken stock
1 pound sausages, cut into large chunks
1⁄2 pound lean bacon cut into thick strips
Large onion, peeled and thickly sliced
2 or 3 large carrots, sliced
Salt and black pepper
2 tablespoons chopped parsley
Brown the sausages and bacon in an iron skillet.
Place half the sausages and bacon in the bottom
of a large, oven-proof casserole.
Add half the onions, potatoes, carrots, salt,
pepper and parsley. Add another layer of meat
and vegetables. Season to taste.
Cover with a lid and cook in a slow oven 180°F
for 1 1⁄2 hours.
Remove the lid, dot the top layer with butter and
cook for an additional 30 minutes The top layer
will colour and become crisp.
Cooked ham can be substituted for the bacon.