Dublin Coddle
Ingredients
1 pound bacon bits (preferably smoked)
1 pound meaty sausages (spicy ones if you can find them)
3 large onions
3 large potatoes (or even four)
parsley, fresh; handful
pepper
Cooking Instructions
Get good quality pork sausages, flavorful ones, and preferably ones without cereal fillers. Spicy sausages work well in this (though they would not be terribly traditional: typically about the only herb or spice you find in Irish sausage is a little sage or thyme). Peel the onions and potatoes: chop the onions roughly, and chop the potatoes into three or four pieces each. Chop the fresh parsley. Layer the ingredients in a flameproof casserole with a tight-fitting, heavy lid, in this order: onions, sausages, potatoes, bacon, a grind of pepper: and so on, until you run out of ingredients. Add 2 C. of water to the pot no more. Bring the contents of the pot up to a boil, without stirring. Then cover the pot, lower the heat to the barest simmer only a bubble or two should come to the surface every now and then or put it in a low to medium oven, say about 275. And just leave it there. Come back in anywhere from 3 to 5 hours. Recommended to eat with this dish: soda bread, or potato farls and Guinness.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)