Frankfurter and potato goulash

Main course: Serves 4. Total time: 50 minutes

Real soul food, an Austrian take on sausages and mash, and uncommonly good. The list of ingredients in frankfurters can make a sobering read, but the better the provenance, the purer they're likely to be.

25g dripping
3 rashers of unsmoked streaky bacon, sliced
3 white onions, peeled, halved and sliced
1 tsp sweet paprika
1 tsp caraway seeds
900g waxy potatoes, ideally Charlotte, peeled
12 Frankfurter sausages
325ml chicken stock or water
To serve: sour cream, coarsely
chopped flat-leaf parsley

Melt the dripping in a large, flameproof casserole over a medium heat and fry the bacon until it's lightly golden. Add the onions, turn the heat down and cook for 12-14 minutes until creamy and caramelised, stirring frequently. Add the paprika and caraway seeds and stir, then add the potatoes and frankfurters and gently toss to combine. Pour over the chicken stock or water, bring to a simmer, then cover and cook over a low heat for 25-30 minutes, by which time the potatoes should be tender and have absorbed most of the liquid. Keep an eye on the goulash towards the end to make sure it doesn't stick. Serve with a dollop of sour cream, scattered with parsley.