Yummy hey? http://www.recipezaar.com/152220 http://homecooking.about.com/od/porkrecipes/r/blpork20.htm

1/2-1 lb thick sliced whole piece bacon 1/2-1 lb pork sausages 3 medium size onions 3 medium size potatoes 1 tablespoon chopped parsley salt and pepper 1-1 1/2 cup water Not the one? See other Irish Coddle Recipes Bacon One-Dish Meal < 4 hours One-Dish Meal European One-Dish Meal Reduced Carbohydrates One-Dish Meal Cut 1/2 pound or 1 pound bacon slices into 2 inch lengths, or cut piece of bacon into thick slices and into 2 inch lengths. Brown bacon in a heavy frying pan. Drain on paper towels. Prick 1/2 to 1 pound sausages and brown in frying pan. Drain along with bacon. Arrange bacon and sausages in a casserole or heavy kettle. Slice onions and arrange on bacon and sausages. Pare and slice potatoes and place on top of onions. Sprinkle with chopped parsley. Sprinkle layers of onions and potatoes with salt and pepper to taste. The amount will depend on saltiness of bacon and sausage. Pour off all but a tablespoon or two of the drippings in the frying pan. Add 1 cup of water to drippings and bring to a boil. Pour over Coddle. If needed, add additional water until almost to the top of the potatoes. Cover and bake in a moderate oven 350 F., until potatoes and onions are very tender, about 1 hour. Uncover for last 10 to 15 minutes of cooking and brown slightly, if desired. Traditionally, Coddle is simmered on top of the stove instead of in the oven. Serve with Irish Soda Bread or homemade whole wheat bread. Makes 6 servings. Soups and Stews The World Over. http://www.recipezaar.com/152220

I don't know if this is the same as Irish Coddle but ... http://www.foodireland.com/recipes/meat/Dublin_Coddle.htm

DUBLIN CODDLE 1 pound sliced bacon 2 pounds pure pork sausage links, bacon fat or vegetable oil 2 large onions, sliced 2 cloves of garlic 4 large potatoes, thickly sliced 2 carrots, thickly sliced 1 large bunch of fresh herbs tied with string, black pepper, hard cider (apple wine) or apple cider, fresh parsley, chopped for garnish Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley. Makes 6 servings

Dublin Coddle Ingredients: 1 lb. sausage 8 ounces bacon 1 cup chicken stock or water 6 medium potatoes 2 medium onions salt and pepper, to taste Directions: Cut the bacon into 1-inch squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot. Yield: 4 servings Dublin Coddle 1 lb. bacon slices 2 lb. pork sausage links bacon fat or oil 2 large onions, sliced 2 cloves garlic, whole 4 large potatoes, thickly sliced 2 carrots, thickly sliced 1 bouquet garni black pepper hard cider (apple wine) or apple cider chopped parsley for garnish Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bouquet garni in the middle of the mixture. Sprinkle with pepper. Cover with cider. Simmer 1 1/2 hours over medium-low heat; do not boil. Garnish with chopped parsley.