Dublin coddle

½ pound bacon or bacon trimmings, cut into small chunks

4 large onions sliced

9 potatoes halved

1 ½ pound pork sausages

Bunch of parsley

Salt and pepper

 

Blanch bacon in boiling water for a couple of minutes, drain

Put bacon in a large ovenproof dish with onions and potatoes.

Add pork sausages, parley, salt and pepper.

Just cover these ingredients with water and simmer gently with lid on for 45 minutes.

Remove lid and continue simmering for 15 minutes.

If the potatoes have not thickened enough then add flour until satisfied with consistency.

Remove parsley, and serve.