Dublin Coddle

900g (2lb) Potatoes, peeled and sliced
1lt (1¾ pint) Water
8 Large Pork Sausages, cut into large chunks
8 Thick slices Bacon or Ham
4 Large Onions, peeled, sliced
4 tbsp Chopped Parsley

Brown the sausages in a frying pan for a few minutes.
Bring the water to the boil and add the ham or bacon and sausages.
Simmer for 5 minutes.
Drain and reserve the water.
Place the ham or bacon and sausages in a large saucepan or casserole dish.
Add the onions, potatoes, salt, pepper and half the parsley, with enough of the reserved liquid to just cover.
Place greased parchment or baking paper on top, cover with a lid.
Either simmer gently or cook in a slow oven for about 1½ hours, until the liquid has reduced and everything is
cooked.
Garnish with the remaining parsley and serve with soda bread.
Serves 4.

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Dublin Coddle

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