Here in America we tend to think Corned Beef and Cabbage as the traditional fare, but in Ireland it's not something that is usually eaten. In fact, they view it as an American dish.
In our home we serve a one dish casserole called Dublin Coddle. It's really yummy, and is a simple meal normally served on Saturday nights.
If you'd like to try a more Irish meal give this one a shot. You might like it!
1 pound pork sausages
1 pound bacon (sliced)
1 large or 2 medium onions, sliced
5 medium potatoes (the non floury type is best)
1 or 2 bullion cubes (chicken, beef or vegetable will do)
Salt and Pepper to taste
1. Cook bacon until crispy, set aside to drain. Cut up sausages and brown in same pan. When bacon is cooled, cut it up as well.
2. Place onions into same pan as meat was cooked and lightly brown.
3. Peel and slice the potatoes. Scrub the carrots and cut them into coins.
4. Place layer of potatoes, carrots and onions in bottom of large pot. Layer meat over it and then repeat. Cover with water.
5. Bring to the boil and simmer for about 1 hour, until the vegetables are tender. Add the stock cubes and the salt and pepper.
Note: The coddle may be baked in the oven at 350º for 1½ hours, removing lid for last 20 minutes to let top brown.