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Coddle
8 pork sausages, each cut in three pieces
4 rashers (strips of bacon or pieces of ham), cut into thin strips
2 large potatoes, cut in 2-inch chunks
1 medium onion, finely chopped
2 medium carrots, sliced in thin rounds
1 pint chicken or vegetable stock
2 tablespoons fresh parsley, finely chopped
Ground white pepper
Put all ingredients except the parsley and pepper in a saucepan and bring to a boil. Cover and simmer for 20 minutes. Add parsley and season with pepper. Serve in deep soup plates. Serves 4.
"Everyday Gourmet" by Gerry Galvin
Thursday, March 15, 2001
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