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.












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