Sausage and Potato Coddle

By Diana Rattray

southernfood.about.com

This delicious and hearty one-dish meal is easy to prepare and bake in the oven. This coddle is a classic Irish dish, perfect for a St. Patrick's Day dinner. Serve this tasty coddle with fresh baked soda bread and a tossed salad for a wonderful family meal.

• 
• Dublin Coddle With Sausages and Bacon
  Photo of Sausage and Potato Coddle © Diana Rattray
  
• 12 to 16 ounces thick-sliced bacon, cut in 2-inch pieces
• 1 1/2 pounds pork sausage links
• 2 large onions, quartered and sliced
• 4 large potatoes, about 2 pounds
• 1/4 cup chopped fresh parsley
• salt and pepper, to taste
• 2 cups water or chicken stock

Preparation:

In skillet, cook the bacon until golden, then drain on paper towels. Brown sausages (prick in several places with fork) in the remaining bacon fat; drain on paper towels and slice into 1/2-inch pieces.

Peel and slice potatoes about 1/4-inch thick. In a 3-quart casserole dish, layer the bacon, sausage, onion, and potato, sprinkling each layer with a little fresh chopped parsley.

Pour off all but a few teaspoons of bacon drippinfs from the skillet. Add the chicken stock or water and bring to the boil. Pour over the potato casserole. Sprinkle the potatoes with salt and pepper, and more chopped parsley.

Cover and bake at 350° for 50 to 60 minutes, until potatoes are just tender. Remove the cover and cook an additional 20 to 30 minutes, until the top is browned and potatoes are tender.