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Dublin Coddle
From the kitchen of Sharmagne Leland-St. John

1 pound good quality pork sausages
8 ounces streaky bacon
1 cup broth
6 medium potatoes
2 medium onions
Salt and pepper to taste

Cut the bacon into 1 inch squares. In a medium
saucepan with tight lid bring the broth to a boil.
Add the bacon and sausages and simmer approx-
imately 5 minutes. Reserve the broth.

Cut each sausage into 5 pieces.  Peel the potato
and slice thickly into rounds. Remove the onion
skins and slice them into rounds. Arrange a layer
of  potatoes  into the   saucepan, then  a layer of
half of the sausages, followed by the bacon. Add
a second layer on top of this, then finish off with
onions, then a final layer of  the potatoes.

Pour the broth over and season to taste. Cover and
simmer gently for approximately one hour.  Once
you have adjusted the seasoning, serve piping hot.


 

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