Mim's Dublin Coddle

By CheeseDiva

Ingredients

• 4 1/2 lb Russet potatoes,with peels, cut in long wedges
• 500 ml (1 pint) boiled water
• 1 Tab. Better than Bouillon Chicken paste
• 1 lb. good quality pork sausages - quartered - or others -- I used Aidell's fully cooked chicken sausages.
• 1 lb. piece thick-cut bacon - in 2" pieces
• 2 large red onions, sliced -- but, not too thin
• 1 tablespoon finely chopped fresh parsley
• salt and coarse ground pepper to serve
• fresh Irish Soda bread

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

1. Preheat oven to 300°F

2.Dissolve the stock paste in the boiled water

3. Cook bacon - stop before too crisp. Remove from pan.

4. Sear sausages in bacon fat. Remove from pan.

5. Saute sliced onions in bacon fat.

6. In a large ovenproof casserole dish with a tight lid, layer
the potatoes, onions, bacon, sausages --seasoning each
layer liberally with pepper and parsley. Continue until
the ingredients are used up and pour the hot stock over the top.

7. On the stove, bring the liquid to a boil. Immediately
reduce heat and cover the pot. You may like to put a layer
of foil underneath the pot lid to help seal it.

8. Place the covered pot in preheated oven and cook for 45 min. or until sausages are cooked if you started with uncooked.

7. Serve hot with fresh soda bread to mop up the lovely
gravy.




Reprinted with permission from Irish Country Cooking: More than 100 Recipes for Today's Table by The Irish Countrywomen's Association. © 2012 Irish Countrywomen's Trust. This Sterling Epicure Edition published in 2014.