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Title: Dublin Coddle Post by: Scott on March 17, 2009, 02:28:24 AM One of the oldest Irish recipes was traditionally served on Saturday night when people would return home from whatever activities they may have been indulging in. This is a hearty pork and potatoe casserole which is great for entertaining for any number of guests. Brown soda bread and a glass of red wine go excellent with this meal.
(https://i34.photobucket.com/albums/d129/Penny_man/kclz07_zpsszif2az8.jpg) 1 pound of pork sausages, preferably Irish bangers (sausages and bread crumbs). 8 ounces of slab bacon ( cut from the loin, cut into 2 inch pieces). 3 onions, sliced 1-1/2 pounds boiling potatoes, peeled and sliced. Fresh ground pepper to taste. 1/4 cup minced fresh parsley. Pre-heat oven to 350 degrees. Poke the sausages in several places with a fork. Put the sausages and bacon in a saucepan and add enough cold water to cover. Bring to a boil, then reduce the heat and simmer until slightly tender. Usually 10-15 minutes.Drain, saving the liquid. Skim off the fat. Place in a large dutch oven, layer the sausages, bacon, onions, and potatoes sprinkling each layer with pepper and parsley. Pour your saved liquid over to barely cover. Place a sheet of waxed paper over the top, then place the lid on topand bake for 1 hour. This will serve 6. |