• 30ml/2 tablespoons vegetable oil

• 2 onions sliced

• 1lb galtee sausages

• cut into 2.5 cm pieces

• 1lb floury potatoes sliced thinly

• 2 tablespoons colman's mustard

• 1/2 pint oxo chicken stock

• 3oz  vintage Irish cheddar (grated)

• salt pepper

Heat oil in large frying pan with a lid and fry the onion and sausages until starting to brown.
Add potato slices and cook.
Stirring occasionally until golden.
Season with salt and pepper.
Add the mustard to the stock then pour onto the pan.
Cover with a tight fitting lid and cook for 10 minutes.
Until the potatoes are tender.
Preheat the grill to medium.
Scatter the grated cheese over the top of the potatoes and put the pan under the grill for 5 minutes until the cheese is bubbling and golden
serve with steamed vegetables.

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