Dublin Coddle
by Sharmagne Leland-St. John

1 pound good quality sausages
8 ounces streaky bacon
1 cup ham or vegetable stock
6 medium potatoes
2 medium onions
salt and pepper

Cut the bacon into 1 inch squares. In a medium saucepan which has a well-fitting lid, bring the stock to a boil. Add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and reserve the broth. Cut each sausage into four or five pieces. Scrub the potatoes and cut into thick slices. Slice the onions. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved broth over and season lightly to taste. Cover and simmer gently for one hour. Check seasoning and serve piping hot.


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]