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Granny’s Dublin Coddle

March 15, 2017

Granny’s Dublin Coddle


5 lbs. potatoes or so

2 large onions

1 lb. pork sausages

1 lb. bacon, thick cut

2 cups + 2 Tbsps. water

1 ham bouillon cube, see variation below

¼ cup fresh parsley, chopped

Salt and Pepper to taste


Preheat oven to 300 degrees F., 150 C.


Peel and cut potatoes into large chunks, peel onions and slick thick, set aside.


In a small pot bring water to a boil, add bouillon cube and stir until dissolved.


Grill sausages and bacon, drain on paper town.   Chop bacon and sausages into bite size pieces, may leave sausages whole if you prefer.


In a large heavy pot with a tight lid for oven use start layering onions, bacon, sausage and potatoes.   Season each layer with salt and pepper and some parsley.   Continue to layer until all is in the pot.   Pour water and bouillon mixture over the top.   To Seal pot use a layer of foil then place heavy lid on top.


Place covered pot in oven and cook for 3 to 4 hours.   After 2 hours of baking check to see if more water is needed, you will need at least an inch of water on the bottom of the pot to help steam all and make a gravy.


When done, remove from oven.    Serve with some Irish Soda Bread…enjoy!


Variation:   If you do not have a ham bouillon cube, you may substitute with beef or chicken.

May use a crock pot for this as well…

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks



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