6 slices bacon
1 lb. sausages
1 lb. onions
salt and pepper
1 c. water

Skin and slice the onions. Put them into a saucepan with the bacon and sausages. Season and add water. Lay wax paper on top. Cover with a tight lid and simmer gently for a 1/2 hour. This was always washed down with draughts of Irish stout. 6 servings.