Dublin Coddle II

1. 1

   Place sausage and ham in boiling water and cook for 5 minutes.

2. 2

   Drain meat, but reserve the liquid.

3. 3

   Put meat into a large saucepan along with the onions, potatoes and parsley.

4. 4

   Add enough of the reserved liquid to almost, but not quite cover the contents of the saucepan.

5. 5

   Cover and simmer gently for 1 hour, or until the liquid is reduced by half and all the ingredients are cooked through but not soggy.

6. 6

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.