wnyc.org / 93.9fm / am 820

This just in from a listener in Ireland, responding to an earlier query for an obscure Irish dish:

My mother’s recipe would be close to this one. If any herbs were used it would have been parsley. Some call for a bunch of herbs. It might be a good thing to add but it wouldn’t be traditional. A lot of the online recipes call for hard apple cider. The cider in particular is an American addition! The Irish wouldn’t have that available in the 19th century.

2lb Potatoes, peeled and cut into large chunks
2 pints of Water
8 Large Pork Sausages, cut into large chunks or left whole
8 Thick slices Bacon or Ham.
4 Large Onions, peeled and sliced.
4 tbsp Chopped Parsley

Brown the sausages in a frying pan for a few minutes.
Bring the water to the boil and add the ham or bacon and sausages.
Add the onions and potatoes, salt, pepper, cover with a lid.
Simmer gently for 1 hours, until the liquid has reduced and everything is cooked. It should be a thick soupy stew, the potatoes will be extremely soft. Garnish with the remaining parsley and serve with soda bread.

Serves 4.

Love the show and download every day here in the North West of Ireland.

All the best

Tommy Weir

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Tommy Weir
The Old Dispensary
Dromhaire, Leitrim