INGREDIENTS

INSTRUCTIONS

Bacon bits are the off-cuts from the various types of bacon, which  are
sold very cheaply in Dublin pork butchers' shops, specifically  for
making coddle.  They contain a good mixture of fat, lean and  skin.  I
prefer to buy regular bacon with the rind on and cut it up  into
even-sized pieces. Leave on the rind, as it adds great richness  to the
soup. Buy the finest quality pork sausages you can afford (or  find).
Peel and chop the onions roughly.  Peel the potatoes as thinly  as
possible. If they are large, then cut them into two or three large
pieces; otherwise leave them whole. Chop the fresh parsley. -- Place  a
layer of onions in the bottom of a heavy pot with a good  close-fitting
lid. Layer all the other ingredients, giving each layer  a grind or so
of fresh-ground pepper. Add no more than 2 cups of  water to the pot.
Bring the water to the boil, then reduce the heat  at once, cover
tightly, and barely simmer for 2 to 5 hours. The  perfect way to cook
it is in a heavy casserole pot in a very low oven  at 250F. I know this
sounds vague, but if the pot is heavy and the  lid tight, it really
can't come to any harm.  The longer and slower  the cooking, the
better.  If you prefer, before serving, remove the  sausages and
quickly brown them on one side under the broiler.  Serve  with white
soda farl to mop up the soup, and bottles of stout.  It is  a most
restorative food.  -- From THE POOLBEG BOOK OF TRADITIONAL  IRISH
COOKING, Biddy White Lennon  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 108
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 9.2mg
Potassium: 521.2mg
Carbohydrates: 24.6g
Fiber: 3.6g
Sugar: 4.6g
Protein: 2.9g