DUBLIN CODDLE: This is one of the oldest Irish recipes and is traditionally served on Saturday night. This pork and potato casserole is not for the faint of heart, but indulging once in a while Irish style can warm a person right up.
-1 lb large pork sausages, preferably Irish bangers (to find stores that carry Irish products visit the Irish Trade Board online or call 212.371.3600/ here in Rochester, they sell them at the Celtic and Irish Import stores located in several places- including Pittsford).
-8 oz. slab bacon, preferably Irish bacon, cut into 2 inch pieces.
-1 1/2 lbs boiling potatoes, peeled and sliced
-freshly ground pepper to taste
-1/4 cup minced parsley
Directions: Preheat oven to 350 degrees. Prick the sausages in several places with a fork. Put the sausages and bacon in saucepan and add enough cold water to cover. Bring to a boil, then reduce heat and simmer until slightly tender, 10-15 minutes. Drain, reserving the liquid. Skim off the fat.
In a large Dutch oven, layer the sausages, bacon, onions, and potatoes, sprinkling each layer with pepper and parsley. Poor the reserved liquid over to just barely cover. Cover with a sheet of waxed paper, then the casserole lid, and bake until potatoes are tender, about 1 hour. Serves hot.
Recipe adapted from: The Irish Heritage Cookbook, by Margaret M. Johnson