Dublin Coddle



1 lb. pork sausage links



1/2 pound thick-sliced bacon, cut in 2" pieces



2 cups water



4 large potatoes



2 large onions, sliced



1/4 cup chopped fresh parsley



Salt and pepper, to taste



Add the sausage, bacon and water to a large saucepan over medium-high heat. Bring to a boil, reduce heat to low and simmer 5-10 minutes. Remove the meat to a bowl and reserve the broth.



Spread one-third of the potatoes on the bottom of a stovetop casserole dish or a large saucepan. Add a layer of half the onions and sprinkle with a little salt and pepper.



Cut the sausages in 3 or 4 pieces and spread a layer of half the sausages and bacon over the onions.



Follow by another layer of potatoes, onions, sausages and bacon and finally a top layer of potatoes. Season with salt and pepper and pour over the reserved broth.



Set over low heat, cover and simmer for about an hour.



Garnish with the chopped parsley. Makes 4-6 servings.



Irish Potato Soup



1 lb. bacon



1 onion, chopped



1 cup celery, chopped



6 potatoes, scrubbed and cubed



Salt and pepper to taste



2 (12 oz.) cans evaporated milk



Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices, crumble, and set aside.



Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease then stir in potatoes. Add water to cover all but 1 inch of the potatoes.



Bring to a boil over medium-high heat, reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often.



Stir in the evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving. Makes 8 servings.



Five ingredients do not count salt, pepper, butter, oil and optional ingredients.