For the Irish: Best Sausage

The 'best' simply means 'good quality' and in this case British sausage. Nice variation on the
Sausage Casserole BTW.

Cherry

"The Ranger" <[email hidden]> wrote in message -"]news:[email hidden]-
berlin.de...

Quoted message said:

I'm looking at a recipe from John Murphy's "A Little Irish Cookbook" and one of the items for the
Dublin Coddle is "best sausage." What is, "best sausage, since there's no description available?

The Ranger

Dublin Coddle

INGREDIENTS: 1 lb. best sausages 8 oz. streaky bacon
1/2 pint stock 6 med. potatoes 2 med. onions salt, pepper (serves 4)

METHOD: Cut bacon and sausages into 1" pieces. Bring stock to boil. Simmer sausages and bacon for
5 minutes. Peel potatoes and cut into slices. Skin onions and slice. Assemble dish in layers;
potatoes, onions, meat, potatoes until finished with ingredients. Pour stock over everything and
season to taste. Cover and simmer gently for 1 hour. Serve hot.

The Ranger said:

I'm looking at a recipe from John Murphy's "A Little Irish Cookbook" and one of the items for the
Dublin Coddle is "best sausage." What is, "best sausage, since there's no description available?

Hmmm...I'd just say some proper, large sausages. Not cocktail or breakfast sausages. But Irish
sausages are quite different from US sausages. If you can find a British food shop in your area, you
might be able to get something close to Irish sausages there. I've been ruined now, and can't eat US
breakfast sausages.

'Scuse me...I have to go take my sausages out of the oven :-).

Oh, if you're interested, there's a restaurant here that does amazing Dublin Shellfish Coddle.
Supposedly they've "re-invented" the coddle. I can try to find a recipe for you...
--
"In Finnegans Wake, he just made up words. Now that's just not sporting!" ..A friend on James Joyce