Dublin Coddle Recipe

By SandyC

Ingredients

• Ingredients
• 4 1/2 lbs potatoes
• 2 large onions
• 1 lb thick cut back bacon or canadian style bacon
• 1 to 2 lbs good quality pork sausages
• 1 ham stock cube or chicken stock cube
• 17 oz water or about 2 cups
• 1/2 bunch fresh parsley
• salt and pepper to season

Details

Servings 1
Adapted from squidoo.com

Preparation

Step 1

It's a simple dish to prepare, a slowly cooked casserole that looks after itself in the oven. Or make it in your crockpot, even easier.

Add Guinness for an extra touch of blarney and serve on St Patrick's Day.

The only seasonings are salt, pepper, and parsley. Water or a ham stock is added which also makes a simple, but delicious, gravy.

This makes it quite similar to

How to make Dublin Coddle

Peel the potatoes and cut into three or four pieces, leaving smaller ones whole. Finely chop the parsley. Boil the water and dissolve the stock cube. If you can't get a ham stock cube use a chicken stock cube.

Layer the onions into a casserole dish first, then the bacon. Top the onion and bacon with the pork sausages and then the potatoes. Season each layer liberally with fresh-ground pepper and chopped fresh parsley. Continue until the ingredients are used up. Pour the ham stock mixture over the top

At the two-hour point, check the casserole and add more water if necessary. You can add a little Guinness at this point.

Side note: I like to brown the bacon and sausages first and then layer everything. I put the pan drippings in with all the other ingredients. But this is my preference. My family is Southern and we prefer browned meats, not boiled ones, lol.