Dublin Coddle Recipe

From Dorothy McNett's Recipe Book.

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Dublin Coddle

From Dorothy McNett's recipes at www.dorothymcnett.com. This has been a popular dish in and around Dublin since the 18th century, served hot with Irish Soda Bread and some Guinness.

4 cups boiling water
6 thick slices bacon
6 pork sausages
2 onions, sliced
2 - 3 potatoes, scrubbed and sliced
2-3 tablespoons chopped fresh parsley
salt and pepper, if needed but depends on bacon and sausage...

Preheat oven to 300 degrees. In large saucepan or stockpot bring the water to a boil. Cut the bacon into about 2 inch pieces. If the sausages are very large, cut them into smaller pieces but most recipes favor keeping them whole. Boil the bacon and sausages for 5 minutes, and then drain the water but save it. On top of the bacon and sausages place layers of sliced onions, potatoes and parsley. Sprinkle with a little salt and pepper, if needed or desired. Cover with the hot reserved water. Cover and bake 1 hour or until potatoes and onions are tender. Check during the baking time to make sure there is about 2 inches of liquid in the pan. Serve hot with soda bread.

Recipe created 2015-06-06.

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