“41st. & Dunbar”
5639 Dunbar Street
Vancouver, B.C.

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Dubliner Sausage And Bacon
Hot Pot


♣  1 lb. CTC Irish Bacon (Regular or smoked)

♣  1 lb. CTC Irish Guinness Traditional Sausages (Bangers)

♣  Salt and pepper to taste

♣  5 large peeled potatoes

♣  1 oz. oil

♣  2pts water

♣  Pinch of thyme

♣  1 small sliced onion

♣  ½ cup shredded Irish Dubliner Cheese

♣  Chopped parsley

♣  1 bay leaf


Heat oil in pan, brown sausages and lightly sauté bacon. Slice potatoes thinly. Mix potatoes with herbs and onions and season with salt and pepper. Layer an ovenproof dish with potatoes. Place sausages and bacon on top of potatoes. Neatly arrange an overlapping layer of potatoes on top. Pour water over all ingredients. Place a bay leaf on top. Cook in pre-heated oven at 220 C till lightly colored. Reduce heat to 170 C and cook for a further 30 minutes. Press down potatoes occasionally during cooking. Remove bay leaf. Brush potatoes after cooking with melted butter and sprinkle cheese and with chopped parsley.

Serves 6 to 8

The Celtic Treasure Chest
“Group of Companies”

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