| 1 | Bacon bits are the off-cuts from the various types of bacon, which are sold very cheaply in dublin pork butchers" shops, specifically for making coddle. |
| 2 | They contain a good mixture of fat, lean and skin. |
| 3 | I prefer to buy regular bacon with the rind on and cut it up into even-sized pieces. |
| 4 | Leave on the rind, as it adds great richness to the soup. |
| 5 | Buy the finest quality pork sausages you can afford (or find). |
| 6 | Peel and chop the onions roughly. |
| 7 | Peel the potatoes as thinly as possible. |
| 8 | If they are large, then cut them into two or three large pieces; otherwise leave them whole. |
| 9 | Chop the fresh parsley. |
| 10 | -- place a layer of onions in the bottom of a heavy pot with a good close-fitting lid. |
| 11 | Layer all the other ingredients, giving each layer a grind or so of fresh-ground pepper. |
| 12 | Add no more than 2 cups of water to the pot. |
| 13 | Bring the water to the boil, then reduce the heat at once, cover tightly, and barely simmer for 2 to 5 hours. |
| 14 | The perfect way to cook it is in a heavy casserole pot in a very low oven at 250°F. |
| 15 | I know this sounds vague, but if the pot is heavy and the lid tight, it really can"t come to any harm. |
| 16 | The longer and slower the cooking, the better. |
| 17 | If you prefer, before serving, remove the sausages and quickly brown them on one side under the broiler. |
| 18 | Serve with white soda farl to mop up the soup, and bottles of stout. |
| 19 | It is a most restorative food. |
| 20 | -- from the poolbeg book of traditional irish cooking, biddy white lenno |
