Dublin Coddle

4 slices of Irish rashers (or Canadian bacon or 8 oz of American "streaky" bacon)

4 large potatoes peeled and cut in half

4 large Irish sausages (like bratwurst - unsmoked)

2 large onions chopped

Pepper

Parsley

 

Put potatoes and onions in a medium-sized pot. Lay rashers and sausage on top. Add cold water until ingredients are almost covered. Add plenty of pepper.

 

Place on stove and bring to a boil. Reduce heat, cover pot and simmer gently for about one and a half hours until reduced. The potatoes will be thoroughly cooked and easily "crumble" when forked.

 

Serve with chopped parsley, soda bread, butter and brown sauce (similar to a mild steak sauce). We recommend you double the recipe, because you will want more.

 

If you use American "streaky" bacon, consider frying the meat first. Cook off some of the fat, but do not let the bacon get crispy. Drain the fat and follow the recipe as directed.