Dublin Coddle

Ingredients

1 lb bacon bits (preferably smoked bacon)
1 lb good meaty sausages
3 large onions
3 potatoes (or even four)
handful fresh parsley
ground fresh pepper
2 cups water

Directions

Peel and chop the onions roughly. Peel the potatoes and cut them into two or three large pieces. Chop the fresh parsley. Place a layer of onions in the bottom of a heavy pot with a good close fitting lid. Layer all the other ingredients, giving each layer a grind or so of fresh ground pepper. Add no more than 2 cups of water to the pot. Bring the water to a boil, then reduce the heat at once. Cover tightly and barely simmer for 2 to 5 hours. The perfect way to cook this is in a heavy casserole pot in a very low oven at 250 deg for several hours.
23 WIFR 2523 North Meridian Road Rockford, IL. 61101 Business: 815-987-5300 Fax: 815-965-0981 News: 815-987-5330 Fax: 815-987-5333
Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.