Tuesday, March 8, 2011

Sausage and Potato Coddle

This is a strange dish. It seems normal but the casserole thing is a bit weird. It had really good flavor but I think that this would be a recipe that I would do on the stove instead of the oven.

Sausage & Potato Coddle
1 pound pork sausage links
1/2 pound thick-sliced bacon, cut in 2" pieces
4 large potatoes, (2 pounds)
2 large onions, sliced
salt and pepper, to taste
2 cups water
In a skillet cook the bacon pieces until they turn golden, and then drain on paper towels. Brown sausages (prick in several places with fork) in bacon fat; drain on paper towels and slice into 1/4-inch pieces. Peel and slice potatoes about 1/4-inch thick. In a casserole dish, alternate layers of bacon, sausage, onion, and potato, seasoning the potatoes with salt and pepper. Sprinkle each layer with a little parsley. Pour off all but 2 tablespoons of fat from the skillet. Add water and bring to the boil. Pour over the potato casserole. Cover and bake at 350 degrees for 45 minutes. Remove the cover and cook for an additional 15 minutes, until the top is browned and potatoes become tender.

I think next time I will boil the potatoes until mostly tender. Then fry the bacon and sausage (we use breakfast sausage since there was no distinction). This version did not seem to lose the water so everything was a little soggy. So after cooking the bacon and sausage I would fry the onions and add the potato slices. Mix everything together in a deep skillet and call it dinner. We served the coddle with shredded cheese which was nice but I think the dish needed something to give it a little punch.

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