DUBLIN CODDLE
500 grams pork sausages
250 grams lean bacon
250 ml (1 cup) stock
500 grams potatoes, peeled and sliced 200 grams 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.
Scanned from a postcard inscribed "Produced by Lakeland Design, Bailieborough."
|
