Dublin Coddle - Irish Sausage, Bacon, Onion and Potato Hotpot

This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favourite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin.

Dublin Coddle - Irish Sausage, Bacon, Onion and Potato Hotpot


INGREDIENTS
  • 2 kg potatoes
  • 2 large onions, peeled and sliced thickly
  • 450 g good quality pork sausages
  • 450 g bacon, piece thick cut
  • 500 ml water
  • 11 beef or 1 chicken stock cube, if ham stock isn't available
  • 3 -4 tablespoons fresh parsley, chopped
  • salt (to season)
  • coarse-ground pepper (to season)

DIRECTIONS
  1. Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
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