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Dublin Coddle Recipe

A traditional Irish stew, consisting of thick rashers of bacon, sausages, sliced onions and potatoes cooked in layers in a pan.

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For four:

- 8 thick slices of ham, cut into big chunks

- 4 big onions, peeled and sliced

- 4 tablespoons (60ml) chopped parsley

- 900g/2 lbs potatoes, peeled and sliced

- 1.2 litres/2 pints boiling water

- 8 pork sausages

- a little salt and freshly-ground pepper


1. Simmer the sausages and ham in the boiling water for 5 minutes.
2. Drain, and reserve the liquid.
3. Put the meat into a large saucepan (or an oven-proof dish) with the thinly-sliced onions and potatoes and the chopped parsley.
4. Season to taste, and add enough of the reserved water to barely cover.
5. Cover with greaseproof or silicon paper, and then a lid, and cook gently on the cooker, or in an oven – 130°C/250°F/Gas ½ - for about an hour, and all the ingredients are cooked but not mushy.

Serve hot with vegetables, and a glass of Guinness.

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