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Dublin Coddle

by Lisa
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1 lb smoked bacon, cooked and chopped into small bits
1 lb pork sausages, cut into 1-inch pieces
3 Large onions
3 Potatoes (or even four)
Handful fresh parsley
Ground fresh pepper
2 cups water

Peel and chop the onions roughly. Peel the potatoes and cut them into two or three large pieces. 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 the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy.

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