squeebean
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In a large skillet cook the bacon until almost crisp. Remove and pat dry with paper towel to remove excess grease and set aside. Discard the leftover bacon grease.
Cut sausages into 2 inch pieces, and cook for about 15 minutes on medium heat until nicely browned in a soup pot or large braiser pan.
Add the onion and garlic and cook until they are soft. Add the bacon back in.
Add the potatoes, carrots, leeks, bay leaves thyme and stock. Sprinkle with cracked black pepper and allspice.
Cover and cook on low for about 45 minutes or until the potatoes are tender.
Serve with Irish brown bread or soda bread.
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