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

2 pounds potatoes, scrubbed and cut into thin slices
3 cups chicken stock
1 pound sausages, cut into large chunks
12 pound lean bacon cut into thick strips
Large onion, peeled and thickly sliced
2 or 3 large carrots, sliced
Salt and black pepper
2 tablespoons chopped parsley

Brown the sausages and bacon in an iron skillet.
Place half the sausages and bacon in the bottom
of a large, oven-proof casserole.

Add half the onions, potatoes, carrots, salt,
pepper and parsley. Add another layer of meat
and vegetables. Season to taste.

Cover with a lid and cook in a slow oven 180°F
for 1 12 hours.

Remove the lid, dot the top layer with butter and
cook for an additional 30 minutes The top layer
will colour and become crisp.

Editor's Note:
Cooked ham can be substituted for the bacon.


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