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

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Irish Sausage and Potato Stew

♣  1 lb Dubliner or Country Cottage sausages *** (cut into bit size pieces)

♣  l/2 tablespoon vegetable oil

♣  2 onions sliced

♣  2 tablespoons Colman's mustard ***

♣  1/2 pint OXO chicken stock ***

♣  3oz vintage cheddar (grated)

♣  Salt & pepper to taste

English Back Bacon
 



Procedure:

1. Heat oil in large frying pan with a lid and fry the onion and sausages until starting to brown.

2. Add potato slices and cook. Stirring occasionally until golden. Season with salt and pepper.

3. Season with salt and pepper.

4.. Add the mustard to the stock then pour onto the pan.

5. Cover with a tight fitting lid and cook for 10 minutes. Until the potatoes are tender.

6. Preheat the grill to medium.

7. Scatter the grated cheese over the top of the potatoes and put the pan under the grill for 5 minutes until the cheese is bubbling and golden Serve with steamed vegetables.

8. Serve with steamed vegetables.

*** Available from the Celtic Treasure Chest

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