Friday, March 26, 2010

Dublin Coddle

Submitted by Marcia Brisson from Jared Gillins
From Restaurant Eve chef Cathal Armstrong

8 ounces bacon (preferably Canadian or Irish bacon, aka back bacon)
1 cup chicken stock
1 cup heavy cream
1 pound sausages, preferably Irish breakfast variety
6 medium potatoes
2 medium onions
2 tablespoons minced fresh parsley
White pepper

Cut the bacon into one-inch squares. Bring the stock and heavy cream to a boil in a medium saucepan. Add sausages, then bacon, replace the lid, and simmer for about five minutes. Remove sausages and bacon, reserving the liquid. Cut each sausage into four or five pieces and remove the casings. Peel the potatoes and cut onions and potatoes into thick slices.
Assemble a layer of potatoes in a Dutch oven or flameproof casserole, followed by a layer of onions and then half of the sausages and bacon. Sprinkle the layer with some salt and white pepper, then repeat the process once more and finish off with a layer of potatoes. Pour the chicken stock and heavy cream over.
Bring to a boil, then reduce heat, cover, and simmer gently for about an hour. Salt and pepper to taste and serve warm in a casserole dish topped with chopped parsley.

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