Dublin Coddle - cooking recipe

Ingredients

1 lb./500 G Best sausages
8 oz./250 G streaky bacon
1/2 pt./300 ML/1 c. stock or water
6 medium potatoes
2 medium onions
salt and pepper

Preparation

Cut the bacon into 1-inch/cm. squares.
Bring the stock to boil in a medium saucepan, which has a well-fitting lid.
Add the sausages and bacon; simmer for about 5 minutes.
Remove the sausages and bacon; save the liquid.
Cut each sausage into 4 or 5 pieces.
Peel the potatoes and cut into thick slices.
Skin the onions and slice them.
Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon.
Repeat the process once more and then finish off with a layer of potatoes.
Pour the reserved stock over and season lightly to taste.
Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.
Serves 4.