![]() |
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:
|