Dublin Coddle: if you can sail blithely by a recipe with that title, you haven’t a drop of Irish in you.
Almost frighteningly simple, this dish, nevertheless, delivers in the taste department. Even the leftovers are excellent.
According to Lindsay Bareham, this is the authentic version.
1 pound pork sausages or pork patties
4 cups water
3 pounds potatoes
8 slices bacon (thick-sliced)
1 tsp salt
¼ tsp pepper
1. Boil the sausages and bacon in the water for 5 minutes.
2. Remove meat and reserve the water.
3. Cut up the meat.
4. Start preheating oven to 300.
5. Peel and slice the potatoes.
6. Alternate layers of potatoes with layers of meat. Sprinkle the layers of potatoes with salt and pepper.
7. Pour over the reserved water.
8. Cover and cook for 2 hours into a semi-thick stew, serve with a salad,
and raise a glass.
Slainte, Maureen and Angela J