Recipe and pictures by Ken and Mary Roberts :)
Appliance used: Ninja.
The Dish is called Dublin Coddle. Coddle is a method of "gently cooking" a dish in a low temp oven. The Dublin Coddle is a traditional Irish, often including whatever is in the fridge as available leftovers. Ken is largely Irish by birth, in fact his Great, great, great, great Grandfather is Daniel O'Connell, known as the Liberator. There is a statue of Daniel in Dublin.
We browned the pork sausage and cooked the bacon to just crispy first,
added carrots for color, then let it all cook in beef stock for about 5 hours at 250 degrees. The dish turned out well. Next time we will try to find larger pork sausages, and maybe even use a lower oven setting.
This was fun, and we will be looking forward to the August venue.
1 pound pork sausage
1 pound bacon, cut into 1" pieces
2 medium onions, cut into large chunks
3 pounds potatoes, peeled and chunked
1/4 cup fresh chopped parsely
Salt & Pepper to taste
2 cups beef broth