Ingredients

1 pound bacon bits (preferably smoked)
1 pound meaty sausages (spicy ones if you can find them)
3 large onions
3 large potatoes (or even four)
parsley, fresh; handful
pepper

Cooking Instructions

Get good quality pork sausages, flavorful ones, and preferably ones without cereal fillers. Spicy sausages work well in this (though they would not be terribly traditional: typically about the only herb or spice you find in Irish sausage is a little sage or thyme). Peel the onions and potatoes: chop the onions roughly, and chop the potatoes into three or four pieces each. Chop the fresh parsley. Layer the ingredients in a flameproof casserole with a tight-fitting, heavy lid, in this order: onions, sausages, potatoes, bacon, a grind of pepper: and so on, until you run out of ingredients. Add 2 C. of water to the pot no more. Bring the contents of the pot up to a boil, without stirring. Then cover the pot, lower the heat to the barest simmer only a bubble or two should come to the surface every now and then or put it in a low to medium oven, say about 275. And just leave it there. Come back in anywhere from 3 to 5 hours. Recommended to eat with this dish: soda bread, or potato farls and Guinness.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)