Recipe by English_Rose
A Romany Gypsy recipe for a cheap and filling sausage and potatoes soup from Paula Stanford. Paula Stanford married into a large Romany Gypsy family 12 years ago. Although they no longer follow the travelling life the family still spends most of the time outdoors and Paula says she is happiest cooking for the family around the fire on a winter's night. This recipe came from her husband Henry and is important to them because it helps to keep their gypsy heritage alive even though they no longer travel. Like most traditional Romany recipes, its easy to make and can feed a large family cheaply.
Top Review by Irish Honey In Oz
Opre Roma!!!!! :) Grew up on this recipe, only slightly different. This was just as yummy though! Better get in here and add some of my families own recipes too! Nais Tuke for adding this! Devlesa
- 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
Directions See How It's Made
- 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.