Classic Dublin Coddle
|Ham slices/Bacon slices||8 (1/4 Inch Thick)|
|Onions||4 Large, sliced|
|Chopped parsley||4 Tablespoon|
|Potatoes||2 Pound, peeled and sliced|
|Boiling water||1 Quart (4 Cups)|
Boil the sausages and bacon or ham (cut into large chunks) in the boiling water for 5 minutes.
Drain, but reserve the liquid.
Put; the meat into a large saucepan (or an oven-proof dish) with the thinly-sliced onions and potatoes and the chopped parsley.
Season to taste, and add enough of the stock to barely cover.
Lay greaseproof (wax) paper on top and then put on the lid and simmer gently, or cook in a slow to moderate oven (200Â° F. electric; gas regulo 1/2-1) for about an hour or until the liquid is reduced by half and all the ingredients are cooked but not mushy.
Serve hot with the vegetables on top and fresh soda bread and glasses of stout or Guinness.