Dublin Coddle
Makes 4-6 servings
Ingredients
1 pound Irish bacon rashers
8 good-quality Irish pork sausages (bangers)
4 onions, sliced
black pepper
1 leek, some green tops included, sliced
2 bay leaves
2 thyme sprigs
1/4 cup chopped fresh parsley
2 garlic cloves, chopped
6 starchy potatoes, such as russets, peeled and cut into 2 or 3 large chunks each
3 cups ham stock or chicken stock
Directions
Heat the broiler/grill to high. Broil the bacon for 7-8 minutes, until just starting to crisp up. Drain on paper towels, slice in half widthwise, and set aside. Reserve the fat in the pan, and set the oven to 300F.
Heat a skillet over medium heat, add the sausages, and cook, turning, for about 15 minutes, until evenly browned. If necessary, use a little bacon fat to prevent the sausages sticking. Remove the sausages from the skillet, slice in half widthwise, and set aside.
Using the same skillet, gently cook the onions for 7 minutes, until soft, but not colored. Add more bacon fat if necessary.
Layer the onions, sausages, and bacon in the bottom of an oven-safe Dutch oven/casserole, seasoning each layer with plenty of black pepper. Add the leek, herbs, and garlic, and finish with a layer of potatoes. Season with a little more black pepper, then pour in the stock.
Cover the dish tightly and bring to the boil on top of the stove. Transfer to the heated oven and simmer, covered, for 45 minutes, or until the potatoes are tender.
Recipe from "The Complete Irish Pub Cookbook"
Makes 4-6 servings
Ingredients
1 pound Irish bacon rashers
8 good-quality Irish pork sausages (bangers)
4 onions, sliced
black pepper
1 leek, some green tops included, sliced
2 bay leaves
2 thyme sprigs
1/4 cup chopped fresh parsley
2 garlic cloves, chopped
6 starchy potatoes, such as russets, peeled and cut into 2 or 3 large chunks each
3 cups ham stock or chicken stock
Directions
Heat the broiler/grill to high. Broil the bacon for 7-8 minutes, until just starting to crisp up. Drain on paper towels, slice in half widthwise, and set aside. Reserve the fat in the pan, and set the oven to 300F.
Heat a skillet over medium heat, add the sausages, and cook, turning, for about 15 minutes, until evenly browned. If necessary, use a little bacon fat to prevent the sausages sticking. Remove the sausages from the skillet, slice in half widthwise, and set aside.
Using the same skillet, gently cook the onions for 7 minutes, until soft, but not colored. Add more bacon fat if necessary.
Layer the onions, sausages, and bacon in the bottom of an oven-safe Dutch oven/casserole, seasoning each layer with plenty of black pepper. Add the leek, herbs, and garlic, and finish with a layer of potatoes. Season with a little more black pepper, then pour in the stock.
Cover the dish tightly and bring to the boil on top of the stove. Transfer to the heated oven and simmer, covered, for 45 minutes, or until the potatoes are tender.
Recipe from "The Complete Irish Pub Cookbook"