Dublin Coddle II

• 1 12 lbs pork sausage, cut into 1 inch pieces
• 1 12 lbs smoked ham, cut into 1 inch pieces
• 1 quart boiling water
• 2 large yellow onions, peeled and sliced
• 2 lbs potatoes, peeled and sliced
• 4 tablespoons parsley, chopped
• salt and pepper

1. Place sausage and ham in boiling water and cook for 5 minutes.
2. Drain meat, but reserve the liquid.
3. Put meat into a large saucepan along with the onions, potatoes and parsley.
4. Add enough of the reserved liquid to almost, but not quite cover the contents of the saucepan.
5. Cover and simmer gently for 1 hour, or until the liquid is reduced by half and all the ingredients are cooked through but not soggy.
6. Season with salt and pepper.

pork sausage, ham, water, yellow onions, potatoes, parsley, salt

Taken from www.food.com/recipe/dublin-coddle-ii-467 (may not work)