It’s recipe Friday again, hooray! I love finding interesting recipes to share with you and I hope that you enjoy reading about and/or making wonderful food from Ireland. Apparently, this recipe is particularly popular in Dublin, hence the name. This recipe comes from “A Little Irish Cookbook,” and serves 4.
- 1 pound high quality pork sausage links
- 1/2 pound meaty bacon slices
- 1 cup light stock, either vegetable, chicken, or left over from boiling a ham bone.
- 6 medium potatoes
- 2 medium onions
- salt and pepper to taste
Cut the bacon into 1-inch pieces. Bring the stock to a boil in a medium saucepan with a tight-fitting lid (that you can find! That’s always my problem!) and add the bacon and the sausages and simmer for about 5 minutes. Remove the meat from the liquid and pour the broth into another small bowl. Cut each of the sausages in 4 or 5 pieces. Peel the potatoes and cut into thick slices. Peel and slice the onions. Assemble the coddle by stacking a layer of potatoes, a layer of onions, half the sausages and bacon, then more potatoes, onions, sausages and bacon, then finish with a layer of potatoes. Pour the reserved stock over the whole stack and season with salt and pepper. Cover with that tight-fitting lid and simmer gently for about an hour. Taste, making sure the potatoes and onions are cooked through, then adjust the seasoning and serve hot.