Recipe of the Week: Pam’s Coddled Irish Stew
Reader Pam kindly sent us her recipe for a traditional coddled (simmered) Irish meat and potato stew. Ingredients 1/2 cup (4-ounces) of salty back bacon. (Measure or weigh this after the rind is removed) 6 traditional pork sausages (each about 5″ long and 1″ in diameter) 2 tablespoons vegetable oil 2 medium-size onions (peeled and thinly sliced) 2 large (or 4 small) carrots (peeled and thinly sliced) 8 ounces raw white potatoes (finely sliced) Salt (to taste) Ground pepper (to taste) 2 cups beef stock or chicken stock Directions Pre-heat your oven to 425 F. In a large fry pan …