Pork, Bacon and Cabbage Pie

Pork, bacon & cabbage pieAs I promised here is a delicious, seriously filling and cheap, cheap recipe for you to try. As noted last time we have some excellent butchers in Kilcock and I highly recommend Michael Walsh and Noel Birmingham particularly for their amazing sausages. This recipe is based on using Michael’s pork and leek sausages. This quantity is plenty for dinner for four or else lunch leftovers to reheat for the next day or freeze. This is a modern one pot dish based on a dauphinoise potato dish incorporating the Irish classics of bacon, sausage and cabbage. A complete meal all in one. Come back next time and try my delicious Mexican style beef fajitas, a perfect Friday night treat for two and all for €5.

Pork, Bacon and Cabbage Pie
Serves 4

  • 6 thick pork and leek sausages
  • 50g unsalted Butter
  • 1 large Onions, finely sliced
  • 4 cloves garlic
  • 100g lardons of Bacon or smoky rashers
  • 125g cabbage of leeks, finely shredded
  • 6 medium potatoes, peeled and finely sliced
  • 2 tbsp Thyme, leaves only
  • 450ml cream
  • 300ml beef stock
  • 2 Bay leaves
  • 2 egg yolks
  • black pepper and salt


  1. Preheat the oven to 170°C/gas 3. Boil the kettle.
  2. Peel and slice the onion into half moons. Melt 50g butter into the pan, season the pan, this really incorporates the flavour and fry the onions on a low heat for 15 – 20mins.
  3. As they cook, peel and thinly slice the potatoes. Peel and garlic and mince.
  4. When the onions are cooked, remove, set aside and brown the sausages for a few minutes. Remove from the pan and slice into thick diagonal sausages.
  5. Plunge the cabbage into the boiling water and allow to soften a little.
  6. Then fry the lardons or bacon pieces for a minute or two.
  7. Remove from the pan and also remove the cabbage from the water.
  8. Rub a large gratin dish (30cm x 21cm x 6cm) liberally with 25g of the butter. Place a layer of sliced potatoes in the bottom of the dish season with salt and freshly ground pepper and a sprinkling of the thyme. Top with a layer of sliced sausage, then a layer of cooked onion. Top with another layer of sliced potato and season with salt, freshly ground pepper and thyme. Spoon over the cooked cabbage and bacon. Top with another layer of potato slices and season again with salt, freshly ground pepper and thyme. Top with a layer of sliced sausage, then a layer of cooked onion and finally a layer of sliced potato. Season once again with salt, freshly ground pepper and thyme.
  9. Pour the cream and stock into a pan and add the bay leaves. Place over a gently heat and bring to just below boiling point. Allow to cool slightly, then pour over the egg yolks and whisk to combine. Pour over the sausage and potato pie until the liquid just covers the top layer of potatoes. Dot over the remaining butter and cover with foil. Place the dish on a baking sheet. Place in the oven and cook for two hours.

chic cuisineThis is Chic Cuisine. Every fortnight I post some of my delicious, tasty and economical recipes here on our very own OurKilcock.ie. Please feel free to post any questions or queries in relation to the recipes and I’ll be happy to answer them. Please use your own judgement on cooking times and measurements within reason as all of us do things a little different.


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