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    Dublin Coddle


    Source of Recipe


    Marla

    Recipe Introduction


    This is a very popular dish, especially in Dublin, and
    has been so for many years. It is nourishing, tasty, economical and warming - what morexc could you ask? Although it is best
    made with a good stock - water in which a ham has been
    boiled, or even a ham bone - a light
    stock cube will substitute.

    List of Ingredients




    Dublin Coddle


    1lb/ 500g best sausages
    8oz/ 250g streaky bacon
    1/2pt/ 300ml/ 1 cup stock or
    water
    6 medium potatoes
    2 medium onions
    salt and pepper

    Recipe




    Cut the bacon into 1in/ 3cm squares.

    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 sausagesc and 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.(serves four)

 

 

 


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