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Dublin Coddle

2 qts water or pork stock
1 lb link sausages, (smaller link sized)
1 lb. sliced bacon
3 to 4 potatoes (about 3 lbs worth, peeled and sliced 1/4 inch)
3 to 4 yellow onions, peeled and sliced
ground pepper
1 bunch parsley, chopped
Guinness, served with meal(optional)


Pre-heat the oven to 300 degrees F.

1. Place the 2 qts of water in a sauce pan over medium heat and bring to a boil.

2. While waiting for the water to boil, place the bacon and sausage in a skillet and fry over medium heat just long enough to get some color but don't cook thoroughly. Remove from skillet and place in the boiling water. Allow to boil beteen 5 to 8 minutes. Remove from water and slice into bite sized pieces. Set both the water and the meats aside.

3. In a dutch oven or casserole dish start layering the ingredients in the following order. Sliced potatoes, sliced onions, pepper, parsley and meats. Repeat this process until all ingredients have been used or the pot is filled.

Taking the remaining water or pork stock, pour over the layers until it barely comes up to the uppermost layer of onions. If you need more liquid, top off with more water.

Place in oven and allow to stew for at least 90 minutes. Cooking it longer should not harm the dish at all as long as the liquid does not evaporate.

Ladle into bowls and serve with buttered bread or Irish Soda bread and Guinness.