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Dublin Coddle

(For Four)
8 Large Potatoes
4 Large Onions
8 Back Rashers
8 Pork Sausages
Black Pepper.
Peel the potatoes and put in a heavy lidded pot.
Peel and quarter the onions and put them in with the potatoes.
Lay the rashers and sausages on top of these.
Pour in water until nearly covered.
Season liberally with pepper but no salt.
Bring to the boil and then simmer very gently for an hour.
Half way through the cooking remove the lid to reduce the liquid a little.
Sprinkle with parsley and traditionally (if now unfashionably) eaten with "lashings of butter"



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef