Dublin Coddle

[Scott]

One of the oldest Irish recipes was traditionally served on Saturday night when people would return home from whatever activities they may have been indulging in. This is a hearty pork and potatoe casserole which is great for entertaining for any number of guests. Brown soda bread and a glass of red wine go excellent with this meal.

1 pound of pork sausages, preferably Irish bangers (sausages and bread crumbs).
8 ounces of slab bacon ( cut from the loin, cut into 2 inch pieces).
3 onions, sliced
1-1/2 pounds boiling potatoes, peeled and sliced.
Fresh ground pepper to taste.
1/4 cup minced fresh parsley.

Pre-heat oven to 350 degrees. Poke the sausages in several places with a fork. Put the sausages and bacon in a saucepan and add enough cold water to cover. Bring to a boil, then reduce the heat and simmer until slightly tender. Usually 10-15 minutes.Drain, saving the liquid. Skim off the fat. Place in a large dutch oven, layer the sausages, bacon, onions, and potatoes sprinkling each layer with pepper and parsley. Pour your saved liquid over to barely cover. Place a sheet of waxed paper over the top, then place the lid on topand bake for 1 hour.
This will serve 6.
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May your day be touched
by a bit of Irish luck,
brightened by a song in your heart,
and warmed by the smiles
of the people you love.

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