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Dublin Coddle




Source of Recipe


Internet


List of Ingredients




1 lb bacon bits, smoked is the best (see note)
1 lb sausage
3 onions, chopped
3-4 potatoes, peeled and cut in halve
2 tbl. fresh parsley
1 tsp. pepper



Recipe



NOTE: You may buy regular bacon with the rind on and cut it up into
even-sized pieces. Leave on the rind, as it adds great richness to
the soup.

Place a layer of onions in the bottom of a heavy pot with a good
close-fitting lid. Layer all the other ingredients, giving each layer a dash
of pepper. Add no more than 2 cups of water to the pot. Bring the
water to the boil, then reduce the heat at once, cover tightly, and barely
simmer for 2 to 5 hours. The perfect way to cook it is in a heavy
casserole pot in a very low oven set at 250 degrees. I know this
sounds vague, but if the pot is heavy and the lid tight, it really can't
come to any harm. The longer and slower the cooking, the better.
If you prefer, before serving, remove the sausages and quickly brown
them on one side under the broiler.