Recipe: Dublin Coddle (Frugal Gourmet)

Dublin Coddle
From: The Frugal Gourmet: On Our Immigrant Ancestors by Jeff Smith
Serves 8

1 1/2 pounds pork sausage, cut into 1 inch pieces
1 1/2 pounds smoked ham, cut into 1 inch dice
1 quart boiling water
2 large yellow onions, peeled and thinly sliced
2 lbs potatoes, peeled and thickly sliced
4 tbsp chopped parsley
salt & freshly ground black pepper to taste

Place the sausage and ham in the boiling water and boil for 5 minutes.

Drain, but reserve the liquid. Put the meat into a large saucepan (or an ovenproof dish) with the onions, potatoes, and parsley. Add enough of the liquid to not quite cover the contents. Cover the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all ingredients are cooked but not mushy. You may need to remove the lid during the last half of the cooking process. Season.

Serve hot with the vegetables on top and fresh Irish Soda Bread and a glass of stout.