Dublin Coddle~~

1 1/2 pounds pork sausage, cut into 1-inch pieces
1 1/2 pounds smoked ham, cut into 1-inch dice
1 quart boiling water
2 large yellow onions, peeled and thinly sliced
2 pounds potatoes, peeled and thickly sliced
4 tablespoons chopped parsley
Salt and freshly ground black pepper to taste

Place the sausage and ham in the boiling water and boil for 5 minutes.
Drain, but reserve the liquid. Put the meat into a large saucepan (or
an oven-proof dish) with the onions, potatoes, and parsley. Add
enough of the stock to not quite cover the contents. Cover the pot
and simmer gently for about 1 hour, or until the liquid is reduced by
half and all the ingredients are cooked but not mushy. You may need
to remove the lid during the last half of the cooking process. Season
with salt and pepper. Serve hot with the vegetables on top, fresh
Irish Soda Bread (recipe below) and a glass of stout (optional)

~~Irish Soda Bread~~

Ingredients

2 cups white flour
2 cups whole wheat flour
1/2 cup sugar
2 tsp. baking soda
1 tsp. salt
4 tbsp. butter, chilled
1 cup raisins
1 1/2 cups buttermilk or plain yogurt

Heat the oven to 350 degrees. In a bowl, combine the dry ingredients.

Cut in the butter until it is pea-sized. Stir in the raisins and
buttermilk or yogurt. Turn the dough onto a floured surface, knead 1
minute, and shape into a disk.

Cut an "X" in the top and bake on a greased baking sheet for 45 to 50
minutes.

Makes one 8-inch-wide loaf.





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