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Dublin Coddle

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

original recipe from irisheyes.com modified by BL Olson

List of Ingredients

1 lb chicken, turkey or beef sausages
8 oz chicken or turkey bacon
1 cup gf stock or water
6 medium potatoes
2 medium onions
salt and pepper


Recipe

Cut the chicken bacon into 1" strips.

Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes.

Remove the sausages and bacon and save the liquid.

Cut each sausage into four or five pieces.

Peel the potatoes and cut into thick slices.

Skin the onions and slice them.

Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and chicken bacon.

Repeat the process once more and then finish off with a layer of potatoes.

Pour the reserved stock over and season lightly to taste.

Cover and simmer gently for about an hour.

Adjust the seasoning and serve piping hot.

Makes four servings