Irish coddle is a hearty dish that involves layering meat and vegetables and “coddling” or cooking just below the boiling point. It’s very simple to make, and very filling.
Ingredients:
- 2 pounds Irish pork sausage
- 1 pound bacon, with fat left on
- Four large potatoes, peeled and sliced
- Two large onions, peeled and thickly sliced
- Three carrots, peeled and thickly sliced
- 3 cups vegetable or beef stock or water
- 4 tablespoons chopped parsley, separated
- Salt and pepper
Directions:
1. In a large pot, bring liquid to a boil and add sausages and bacon. Boil for five minutes.
2. Remove meat from liquid and reserve stock. Cut sausage and bacon into large chunks.
3. In the bottom of a saucepan or a casserole dish, layer one third of the potatoes, followed by one third of the onions, and a third of the carrots. Next add about half the bacon and sausage, top with two tablespoons parsley, and continue layering until all the ingredients have been used.
4. Pour in enough stock until layers are just covered. Sprinkle with salt and pepper.
5. Cover with a tight lid and coddle (simmer gently) for about an hour or until vegetables are soft.
6. Sprinkle with remaining parsley and serve with a rustic bread roll.
Photo courtesy of doriannn.blogspot.com
