Dublin Coddle – Camryn Rhys
This is one of my favorite recipes of all time, and the first time I made it, four men proposed to me. I can’t guarantee the same results, of course, but I can definitely promise it will be good.
1 lb. pork sausages (I prefer links, but you can do plain ground)
½ lb. thick-sliced center-cut bacon
2 cups pork/ham (or beef) stock
2 lbs. potatoes, peeled and sliced into ½ inch rounds
2 medium onions, thinly sliced
Salt & pepper to taste
Simmer sausages and bacon in the stock over low heat for 5-10 minutes. Remove the meat to a bowl, reserving the broth.
Spread a third of the potatoes on the bottom of a stovetop casserole dish or large saucepan. Add a layer of ½ the onions and season a bit. Cut the sausages in 3 or 4 pieces each and spread a layer of ½ the sausages and ½ the bacon over the onions. Follow that with another layer of potatoes, onions, sausages, and bacon, and finally a top layer of potatoes. Season at each layer! When finished, pour over the reserved broth, season the top, and cover.
Simmer for roughly 30 minutes. Some crust will form on the bottom, but that’s the good stuff. When I serve it, I cut into it like a pie and serve with some thick-crusted bread. Enjoy!
Kyle Harris lands a job as the new chef at the Misbegotten Gaines Ranch just in time for the launch of their new Singles’ Trail Ride. When his new boss, the alluring Jamie Gaines, mistakenly believes him to be married, he goes along with the ruse to keep his job. But things start to heat up between them and Kyle has to choose between losing his job and letting Jamie get away.