| 1/2 head celery, 1 inch thick 3 large carrots, 1 inch thick 2 large onions, sliced 3 – 4 lbs baking potatoes, peeled & cut into 4 pieces 1 lb 100% pork sausages 1 lb thickly sliced bacon 2 cups vegetable, chicken or beef stock large handful chopped parsley salt & ground pepper Method: Grill or broil the sausages and bacon long enough to color them (be careful not to dry them out). Chop the bacon into one inch pieces. Slice the sausages into large pieces as well, or leave them whole. In a large oven proof heavy pot with a tight lid, start layering the ingredients: onions, celery, carrots, bacon, sausages and potatoes. Season each layer liberally with pepper, salt and chopped parsley. Continue until all the ingredients are used up. Pour the stock over the top. Bring the liquid to a boil. Immediately turn the heat down and cover the pot. Put pot in the oven and cook for at least three hours. After two hours, check to see if more water is necessary. (There should be about an inch of liquid at the bottom of the pot at all times.) Serve with fresh soda bread. |
March 16, 2009
Dublin Coddle
Get inspired by the luck of the Irish!
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