Ingredients
1 tablespoon oil
4 links pork sausage
8 slices unsmoked back bacon, rindless
2 onions, chopped into large chunks
5 tomatoes, sliced
5 medium potatoes, sliced
3 beef bouillon cubes
bread, to serve
butter, to serve
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
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Heat the oil in a large deep frying pan and brown the sausages. Remove from the pan and cut each sausage into 3 pieces. Return to the pan. Cut each bacon slice into 3, add to the pan and cook until browned. Add the onion and cook until browned. Cover the contents of the pan with boiling water, but not to the top of the pan. Continue cooking and add the sliced potato. Cook until the potatoes are soft - you may need to top it up with more boiling water from the kettle. Add the sliced tomatoes and crumble in the stock cubes. Stir well and simmer until the tomatoes are soft. Serve on plates (not bowls) with lots of fresh chunky bread and butter.