shamrocks

Dublin Coddle

1 lb 2 oz. pork sausages
8 oz. lean bacon.
1 cup stock.
1 lb. 2oz. potatoes, peeled and sliced.
7 oz.onions, peeled and sliced.
Pepper to taste.

Cut sausages into pieces and slice the bacon into thin strips. Boil in the stock for 5 minutes. In a lidded pan arrange alternate layers of potatoes, onions,and sausage and bacon mixture ending with a layer of potato. Season. Skim off any surplus fat from the stock and discard. Pour stock into the pan and simmer gently with the lid on for 20 minutes or until the potatoes are cooked. Serve very hot.

PBN

shamrocks


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