Traditional coddle

Yield: 1 servings

Measure Ingredient
8 \N Thick cut bacon rashers
450 grams Pork sausages
900 grams Potatoes; (peeled and sliced)
\N \N Salt and pepper
3 larges Onions; (peeled and sliced)
1 large Hand chopped parsley.

Method: - Cut bacon into 2.5cm/1 inch pieces and arrange in layers in a large pot with the sausages, potatoes and onions. Pour in water to cover, plus and extra 2½ cm/1 inch of water.

Cover with a close fitting lid. Simmer on stovetop until vegetables are soft (not mushy). Alternatively, cook in a low heat oven, 300f/150deg.c.

/Gas mark 2 for about 1½ hours. Season to taste with salt and black pepper and stir in the chopped parsley.

Serve hot with soda bread.

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