Ingredients
- 1 tbsp rapeseed oil
- 450g premium pork sausages
- 2 onions
- 150g dry cured bacon lardons
- 2 tsp fresh thyme leaves
- 1 tbsp plain flour
- 4 carrots, sliced
- 1kg potatoes, peeled and thinly sliced
- 2 tsp Worcestershire sauce
- 400ml chicken stock (fresh or from a cube)
- 15g butter
- 1 tbsp chopped fresh flat-leaf parsley
- sea salt and freshly ground black pepper
Preheat the oven to 180º. Heat half of the oil in an ovenproof saute pan or casserole dish. Brown the sausages for 3-4 minutes, turning regularly. Transfer to a chopping board and cut each one into three pieces. Set aside.
Add the rest of the oil to the pan and saute the onions and bacon for 6-8 minutes until lightly golden. Stir in the thyme and flour and cook for one minute, stirring. Tip in the carrots, sausage pieces and half of the potatoes. Season generously and then shake the pan into an even layer.
Turn off the heat and arrange the rest of the potatoes on top in a nice overlapping layer. Stir the Worcestershire sauce into the stock and then pour over the potatoes. Dot with butter and season to taste. Cover with a lid and bake for one hour, then remove the lid and cook for another 30 minutes until the potato topping is tender and golden brown.
Scatter over the parsley and serve straight to the table or freeze
