So many links, when you'd specifically asked for family recipes..sheesh! The last guy had a lot of good and authentic recipes but not much detail. This is my recipe for Dublin coddle, which I've modified over the years. I got it from the landlady at a B&B on my honeymoon in Ireland. It makes enough to serve a big crowd, but you can easily halve the recipe.
Sharon Molloy's Dublin Coddle
--1 pound breakfast sausages
--4 to 5 thick slices bacon
--3 to 3 1/4 pounds peeled, sliced potatoes (Sharon used russet; I usually use Yukon Gold; either is good)
--2 large yellow onions, peeled and sliced thickly
--about 1/2 cup chopped parsley
--1 14-ounce can chicken broth, low-sodium if you can get it
--pepper to taste
Using kitchen scissors, cut the bacon strips into 1-inch squares and brown lightly in a skillet; drain on paper towels. In same skillet, brown the sausages lightly on each side, but do not worry about cooking them through. Drain on paper towels and slice into 1-inch pieces. (Note: Sharon did not bother browning the sausages, and you don't have to, but it makes them less, um, pale and gray, and it also makes them easier to cut up.)
Spray the bottom of a large saucepan (one with a cover) with cooking spray, and arrange a layer of sliced potatoes over the bottom. Sprinkle with a tablespoon or so of the parsley and a little salt--not too much, because the sausage and bacon are salty and will flavor the dish--and pepper. Add a layer of the sliced onions, then a layer of sausage. Sprinkle with some bacon pieces. Repeat layers until all are used, ending with a layer of potatoes.
Pour the can of broth over the whole thing. I know it doesn't sound like much liquid, but this is more of a stew than a soup. Cover the pot and bring to a boil, then reduce the heat and simmer 20-25 minutes (not "forever" as stated above!), or just until the potatoes and sausages are cooked through. You can add a little boiling water if it seems to be drying out, but I've never had to.
Serve in warmed bowls with....
Soda Bread (This is the first homemade bread recipe I ever dared to try making, and it's very easy and tasty! It requires no yeast and almost no kneading.)
--3 1/2 cups all-purpose flour
--1 teaspoon baking soda
--3/4 teaspoon salt
--about 1 1/2 cup buttermilk
Preheat oven to 325. Lightly flour a baking sheet. Mix flour, soda and salt in large bowl and make a well in the center. Mix in enough buttermilk to form moist clumps. Gather dough into a ball.
Turn out onto a lightly floured surface and knead just until dough holds together, about 1 minute. Shape dough into a 6-inch-diameter by 2-inch-high round, and place on baking sheet. Using a razor blade or a very sharp knife, cut a 1-inch-deep X on the top of the loaf, extending almost to the edges. Bake until the loaf is golden brown and sounds hollow when tapped on the bottom, about 35 minutes.
Take the bread from the oven and IMMEDIATELY wrap it in 2 clean dish towels. This is important, because the crust turns rock-hard if it cools unwrapped. Place the bundle on a wire rack until fully cooled.
(Champ is delicious too, by the way, but here's my secret: Heat the chopped green onions in the milk, half-and-half, or whatever liquid you're using to mash the potatoes with; let it simmer gently for about 2 minutes. That way the onion flavor permeates the whole dish. Champ was traditionally a Halloween dish. A little hole was made in the top of each serving and a piece of butter pushed in. Then each forkful was dipped into the butter before eating.)
Mmm, now I'm hungry. I hope something here works for you. Enjoy!
Well, I'm part Irish...but all of these are family recipes, even if the families are not my own. :)