 Dublin Coddle
Makes 4 servings.
Ingredients:
12 ounces Irish pork sausages (bangers)
4 ounces lean pork, cut into 1 inch pieces
8 ounces Irish boiling bacon - shoulder or collar cut, cut into 2 inch pieces
Cold water
2 onions, sliced
3 medium size potatoes, peeled and thinly sliced
3 tablespoons minced fresh flat-lesf parsley
2 sprigs fresh thyme
Freshly ground black pepper, to taste
Using a fork, prick the sausages in several places. Put the sausages, pork and bacon in a large saucepan over medium heat and add enough cold water o cover. Bring to a boil, then reduce the heat to medium/low. Simmer for 10 - 15 minutes, or until the bacon is slightly tender. Skim off any foam that rises. Drain. Save the liquid.
Heat the oven to 350 degress.
Arrange half the meat in the bottom of a Dutch oven or oven-proof casserole. In layers, add half of the onions, then half of the potatoes. Sprinkle with some parsley, thyme and ground pepper. Repeat the layers, beginning with the remaining meat and ending with the remaining herbs and pepper.
Pour the saved cooking liquid over everything. Top with a sheet of wax paper. Then cover with the pot lid.
Bake for 1 - 1 1/2 hours, or until the potatoes are tender.
Serve immediately | 
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