Dublin Coddle

By marmar

Ingredients

• 1 lb. bacon bits
• 1 lb. good meaty sausages
• 3 large onions
• 3 or 4 potatoes
• handful of fresh parsley
• ground fresh pepper
• 2 cups water

Preparation

Step 1

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 best way to cook this is in a heavy casserole pot in a very low oven, about 250 degrees.