Bacon & Sausage Supper

Ingredients

4 thick rashers back bacon
1 lb thick pork sausages
2 lb potatoes thickly sliced
1lb onions peeled and sliced
Pepper
Bay leaf

Method

1. Cut each bacon rasher into 2 or 3. Put in a sauce pan with the sausages, cover with water, bring to the boil, reduce heat and simmer for 5 minutes
2. Drain, reserving the meat and the cooking liquid
3. Cut sausages in to 3 pieces
4. Arrange potatoes, onion and the meats in a large frying pan. Sprinkle with pepper. Pour over 900 ml (1 ½ pints) of the reserved liquid. Add Bay leaf
5. Lightly press buttered greaseproof paper on top.
6. Cover and cook gently for 30 -35 mins

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