Joey Grey Traditional Gypsy Stew

I learnt this recipe from my husband a few years ago. Its a recipe every Traveller grows up with and ours isn't the exception. I cook this for my family on a cold day or if we just want a nice hearty family dinner.

If being married to a Traveller has its perks then the recipes Ive learned over the years is definitely one of them, this is a must try family dinner. 

Ingredients 

1. tablespoon oil
2. links  pork sausage
3. slices unsmoked back bacon, rindless
4. onions, chopped into large chunks
5. tomatoes, sliced
6. medium  potatoes, sliced
7. beef bouillon cubes
8. bread & butter to serveHeat 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.

1. Cut each bacon slice into 3, add to the pan and cook until browned.
2. Add the onion and cook until browned. Cover the contents of the pan with boiling water, but not to the top of the pan.
3. 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.
4. Add the sliced tomatoes and crumble in the stock cubes. Stir well and simmer until the tomatoes are soft.
5. Serve on plates (not bowls its traditional this way) with lots of fresh chunky bread and butter.
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