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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork sausage link	12			22153.4777	128.4575	745.7067	2048.2441
butter	4	ounces	unsalted	646.38	29.6995	20.1965	54.431999999999995
onion	2		sliced	120.0	28.02	3.3	0.3
bacon	6	ounces		709.3043	2.1772	21.4662	67.5115
savoy cabbage	8	ounces	shredded	61.2349	13.8346	4.5359	0.2268
baking potato	3		peeled sliced	-	-	-	-
thyme leaf	2	tablespoons		-	-	-	-
double cream	1	pint		-	-	-	-
beef stock	3/4			128.52	14.0049	4.7439	6.0669
bay leaf	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.