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Food
DUBLIN CODDLE

A Saturday night dish whose claim to fame is as a hangover preventative.

  • 1 pound pork sausages, cooked and cut into 2-inch pieces
  • 1 pound bacon, fried until crisp and crumbled
  • 6 onions, thickly sliced
  • 8 to 10 potatoes, peeled and cubed
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 2 cups chicken stock

Preheat oven to 350 degrees. Layer sausage, onions and potatoes in a large casserole. Salt and pepper to taste. Sprinkle parsley and bacon over top; cover with stock. Cover and bake for 1 hour. Serves 6 to 8.

From my own recipe collection

Thursday, March 13, 2003

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