Today, it was so cold it snowed where I live. The absence of the autumn reminds me of the importance of richly traditional soups. One of my favorites that my paternal grandfather used to make was the Dublin Coddle. It was served with crusty French or soad bread with fresh butter. Apologies to my vegetarian and vegan fans as this dish cannot be altered for the non-meat eaters.
Dublin Coddle Ingredients
8 1/4-inch thick slices of ham or bacon (I perfer bacon)
8 pork sausages or 1 lb of course ground sausage
1 quart of boiling water
4 large onions
2 lbs of potatoes (red potatoes perferred)
4 rounded TB of freshly chopped parsley
Salt and pepper to taste
Serves 4 generously or 8 normal portions
Cut the ham or bacon into large chunks and cook with the sausages in the boiling water for 5 minutes. Drain but reserve the liquid. Peel and thinly slice the onion and potatoes.
Put the meat into a large pot with the onion, potatoes and parsley. Season to tasted and add enough of the stock to barely cover.
Lay a piece of parchment paper on top of pot and then put on the lid and simmer gently for about an hour or until liquid is reduced by half and all the ingredients are cooked but not mushy.
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