Dublin Coddle

Ingredients: 

• 1 lb (450g) bacon bits (Rashers)
• 1 lb (450g) pork sausages
• 3 large onions
• 2 lb (900g) potatoes
• pepper, salt
• handful of freshly chopped parsley (approx. 4 tbsps)

Peel potatoes. Cut in half if large.  Peel and slice onions.
Place onions in an ovenproof dish, add pinch of pepper, and parsley.  Remove any excess fat from bacon.
Place bacon on top of the layer of onions, add small touch of pepper and parsley.
Place potatoes on top of the bacon, add small touch of salt, pepper and parsley.
Place sausages on top of potatoes. Add just enough water to cover the ingredients.
Cover dish, cook in low oven at 250F (120°C), Gas Mark 1 for two hours.

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