Tuesday, June 1, 2010

Dublin Coddle

This traditional Irish dish has such a cool name that I didn't have to come up with my own for the recipe.   Lament by Maggie Stiefvater is steeped in Irish folklore, and reading it put me in the mood for some of this meaty, filling soup. 

St. Patrick's Day is a big deal around our house, and I stumbled on this yummy recipe just this year.  Whala!  A new family tradition.  I hope you enjoy it as much as we have.

Dublin Coddle

1 Pound pork sausage. sliced (I use turkey sausage, the kind that is shaped like a lucky horseshoe)
1 Pound diced ham
1 quart of boiling water
1 yellow onion, sliced
2 pounds of potatoes, diced
4 T. chopped fresh parsley ( I used chopped fresh chives, as that is what was growing in my garden)
Salt and pepper to taste

Put the meats in the boiling water for five minutes.  Drain the liquid, reserving it for later. 
Put the meat in a large saucepan with the vegetables and cover with the liquid.  Cover the pot and let simmer gently for about an hour, until the potatoes are cooked but not mushy.  Season to taste.  Serve with fresh Irish Soda Bread and a a glass of stout or (in my case) homemade root beer.

1 comment:

  1. Mmm. Sounds yummy. I'm thinking my family is going to like this one a lot. I should know more about Irish cooking, since I've got Ireland in my blood. :)


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