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 "A traditional Dublin dish, I grew up on this
and it is one of my favourites." - Submitted by Nora Lush
of Dublin, Ireland.
Dublin Coddle
- 1 pound of pork sausages
1 pound of rashers of bacon (sliced)
1 large or 2 medium onions, sliced
5 carrots
5 medium potatoes (the non floury type is best)
1 chicken or vegetable stock cube
Pince (pinch) of mixed herbs
Salt and Pepper to taste
- Peel and half the potatoes. Scrub the
carrots and cut them into coins. Put the meat and vegetables
into a large pot and cover with water.
- Bring to the boil and simmer for about
1 hour, until the meat is cooked and the vegetables are tender.
Add the stock cubes, herbs and the salt and pepper.
- Continue simmering for another 15 minutes
to allow the flavours to combine. Serve with crusty bread or
rolls.
Makes 5 to 6 servings.
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