To accompany: Bacchus, Huxelrebe, Siegerebbe.
- back bacon, 10 rashers, thick cut
- smoked bacon, 4 rashers, thick cut
- onions (3), thinly sliced
- potatoes, 2½lb, peeled
- apple, cooking, 1
- ½ pint stock
- bay leaf
- sage, handful - fresh and chopped (dried, 1tsp)
- yellow mustard seeds, ground, 1tsp, flat
- If a less salty dish is preferred, pour hot water over the bacon, leave for one minute, then drain.
- Air cured bacon gives a much better result.
Serve with broccoli.
- An earthenware casserole dish (deep, cylindrical) with lid is preferable.
- Slice half of potatoes into thick rounds (for top of casserole) and the other half into very thin rounds.
- Cut smoked bacon into small pieces, cut other bacon in half - into lean and streaky pieces.
- Peel and core apple, slice thinly and place in bottom of casserole dish.
- Take half of the sliced onions, half of the smoked bacon, the lean bacon and the thin potato rounds; layer in dish, starting with bacon and finishing with potato. Mix in half of mustard and sage as bacon and vegetables are layered. Place bay leaf on top.
- Repeat layering using remaining vegetables, bacon, mustard and sage. Make sure that the top layer is a continuous layer of potato rounds.
- Pour hot stock in and top up with hot water until liquid level is just below the top layer of potatoes. Cover with lid.
- Cook in a moderate oven (Mark3/160°C/325°F) for 2 hours then remove lid and cook at (Mark4/180°C/375°F) for a further 30 minutes. Keep an eye on liquid levels after 1 hour - the stock should have reduced by 75% at the end of the cooking period.