Recipe: Dublin Coddle

DUBLIN CODDLE

1/2 pound fresh Brussels sprouts
2 pounds potatoes, peeled and sliced 1/2 inch thick
1 pound Irish pork sausage,* sliced into 1-inch pieces
1 pound smoked ham, cut into cubes
1/2 pound fresh baby carrots 3 medium onions, cut into 1-inch pieces
1 teaspoon dried thyme leaves
1/2 teaspoon ground black pepper

Cut stem from each Brussels sprout, and pull off outer bruised leaves. Cut an X deep into stem end of each sprout with paring knife.

Place sprouts, potatoes, sausage, ham, carrots, onions, thyme, and pepper in Dutch oven. Add enough water to just barely cover ingredients. Bring to a boil over high heat. Reduce heat to medium. Cover and simmer 20 minutes. Uncover; continue cooking 15 minutes or until vegetables are tender. Remove from heat.

Cool slightly. Skim any fat from surface of liquid by lightly pulling clean paper towel across surface, letting any fat absorb into paper.

To serve, spoon meat and vegetables into individual bowls along with some of the broth.

* Irish pork sausage is similar to fresh garlic-flavored bratwurst. If unavailable, substitute 1 pound regular pork sausage and add 1 clove minced garlic with other ingredients in step 2.

From: Recipelink.com
Source: Recipe booklet: Irish Fun Foods and Crafts, Best Recipes, Vol. 3, No. 29, March 16, 2004