Trim any fat from the gammon and place in a large saucepan with the onions. Cover with water and bring to the boil and simmer for 20 minutes. Add the sausages and the potatoes. Add the seasoning (I always include a couple of bay leaves).
Cook until the potatoes are soft, but not disintegrating. To serve, sprinkle with chopped parsley.
An Anthology of the Potato, a book of poetry by Robert McKay, was published in Dublin in 1916.
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