Here's one of my recipes I posted on an English forum I belong to. It's a traditional Dublin favourite which my father would have been familiar with, growing up there.
Years ago, Dublin was one of the poorest cities in Europe. Large families lived in old tenements, and what was needed were meals which were inexpensive, filling and nourishing. Dublin Coddle was a great, traditional favourite, eaten on a Friday or Saturday night. It is a sort of stew, using sausages instead of meat. It's uncritical in cooking, so it doesn't matter if Himself is a bit late home from the pub.
Utensils you will need:
A casserole pot with a lid (a deep one is best), a frying pan, a pair of tongs, a saucepan and a measuring jug.
8 plump, good-quality pork sausages
4 rashers of dry-cure bacon
30 grams beef dripping
2 large, strong onions, chopped
2 cloves of garlic, peeled and crushed
4 medium old potatoes, peeled, cut in 3 mm slices
180 ml stock, made from chicken stock cube
Pepper, dried sage if liked
Preheat the oven to 180C or equivalent. Place sausages in saucepan, cover with cold water and bring to boil. Reduce heat, simmer uncovered for 7 minutes, then allow to cool. If any pockets of excess fat are visible inside the skins at this stage, pierce them and carefully drain it off, or it will spurt out when you brown them. Cut bacon into 2 cm strips.
Heat dripping in frying pan, cook bacon for one minute. Add chopped onions and cook until golden. Add garlic and cook for one minute. Remove bacons, onions and garlic. Cook sausages in frying pan until well-browned and set aside.
Arrange the potato slices in the base of the casserole dish. Add the onions, garlic and bacon. Sprinkle with pepper and dried sage if using. Make up the chicken stock and pour into the dish. Arrange the sausages on top, cover the dish and cook at 180C for about one hour.
For authenticity, serve with Guinness and white or brown soda bread.
Behold the hippopotamus
We laugh at how he looks to us.
And yet, in moments dank and grim
I wonder how we look to him?