THE CAUDLE POT

To coudle food is to heat it in water/stock kept just below the boiling water. This sort of cooking is done at a low temperature and for a long time. But I quickened the process by increasing the temperature. This type of cooking is done in Ireland, Irish coudle their leftover potatoes with sausages. Traditionally bratwursts are used, but you can use pork or chicken sausages. Guinness beer is also the ingredient but if you don't like it, use white wine instead. This is a perfect recipe for camping or picnics.

Serves 4-6

Time: 35-45 minutes

1 packet normal pork/chicken sausages ( 6-8 bratwursts)

4-6 potatoes sliced in round shapes 1 1/2 cm thick

4 big white onions sliced as potatoes

4 bacon rashers chopped  and fried crispy

2 cups chicken stock

1 bottle Guinness 300 ml, you will need only 1 cup 

2 tbs chopped parsley

salt and pepper

Method

First, layer the potato slices in the bottom of the baking dish. I used a heavy ceramic pot but if you have a heavy based pan, it's fine. Now prepare all the ingredients as you need them to layer for the final cooking. 

Fry the bacon rashers until crisp. Remove on a kitchen towel. In the same pan, brown the sausages/brats and remove. By this time the pan might be without any fat, it's fine, add the onion rings and stir fry for a minute or two on high heat so it gets a bit softened. 

To assemble the dish, layer the potatoes first. Season them well with lots of pepper.

Add the softened onion rings.

Arrange the sausages/brats and bacon.

Pour in the beer and stock. If not using beer, add the wine or replace it with stock.

Dot it with butter and add the chopped parsley. Cover and cook for 45 minutes. When you open and check, most of the moisture will be evaporated. 

Serve it with hot mustard sauce and jam preferably black cherry or loganberry and extra chopped parsley.