Dublin Coddle


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


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.
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