Serves 6-8

Ingredients
8-12 villagers Irish Carrigg sausages
115g/4oz unsalted butter
2 large onions, finely sliced
175g/6oz bacon lardons
225g/8oz cavolo nero cabbage, finely shredded
1.3kg/3lb floury potatoes, peeled and finely sliced
2 tbsp soft thyme leaves
570ml/1 pintdouble cream
425ml/34pt fresh beef stock
2 bay leaves
salt and pepper

Method
1. Preheat oven to 170C/325F/Gas 3.
2. Preheat the grill. Grill the sausages for 15-20 minutes, turning occasionally, until they are evenly browned and cooked through.. Remove from the pan and slice on the diagonal, lengthways into three.
3. Meanwhile heat a large frying pan. Add the 55g/2oz of the butter and once melted add the onions. Cook the onions gently for 10 minutes or until soft and translucent. Remove from the pan and set aside.
4. Add the bacon lardons to the frying pan and cook for 3-4 minutes until golden and crispy. Add the cavolo nero with 2 tablespoons of water. Cook for 2-3 minutes or until the cabbage is soft, but still holding a little texture. Drain off any fat, remove from the pan and set aside.
5. Rub a large gratin dish (30x21x6cms/12x8x2in) liberally with 25g/1oz butter. Place a layer of sliced potatoes in the bottom of the dish season with salt and 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, pepper and thyme. Spoon over the cooked cavolo nero and bacon. Top with another layer of potato slices and season again with salt, 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, pepper and thyme.
6. 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. Pour over the sausage and potato pie. You want the liquid to just cover 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 134 hours.
7. Remove the foil from the dish and increase the oven temperature to 200C/400F/Gas 6 and cook for a further 15 minutes or until the top is golden. Serve immediately with garlic bread.