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Classic Dublin Coddle

Flavor.of.Europe's picture
Ingredients
  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)
  Pork sausages 8
Directions

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 (200° 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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Bacon

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