Sausage & Potato Coddle

  Posted on March 11, 2010  by Leslie Blythe  No comments

A Traditional Irish Coddle

St. Patrick’s Day is around the corner, and what a better way to celebrate than with traditional Dublin Coddle?

Irish coddle is a hearty dish that involves layering meat and vegetables and “coddling” or cooking just below the boiling point.

In the days when Catholics were not supposed to eat meat on Fridays, this was a meal often eaten on Thursdays, as it allowed a family to use up any remaining sausages or rashers (bacon).

What could be bad about this?

Sausage & Potato Coddle

1 lb pork sausage links
1/2 lb thick-sliced bacon, cut in 2″ pieces
4 large potatoes, (2 lbs)
2 large onions, sliced
1/4 cup chopped fresh parsley
salt and pepper, to taste
2 cups water

In a skillet cook the bacon pieces until they turn golden, and then drain on paper towels.

Brown sausages (prick in several places with fork) in bacon fat; drain on paper towels and slice into 1/4-inch pieces.

Peel and slice potatoes about 1/4-inch thick. In a casserole dish, alternate layers of bacon, sausage, onion, and potato, the potatoes with salt and pepper.

Sprinkle each layer with a little parsley. Pour off all but 2 tablespoons of fat from the skillet. Add water and bring to the boil. Pour over the potato casserole.

Cover and bake at 350 degrees for 45 minutes. Remove the cover and cook for an additional 15 minutes, until the top is browned and potatoes become tender.