Dublin Coddle

Method

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1. Heat the oil in a heavy pan and brown the sausages all over, about 5 minutes. Lift out.

   Mark done Start 5 min timer

2. Fry the bacon pieces for 4 minutes, until the fat runs and the edges colour. Lift out.

   Mark done Start 4 min timer

3. Layer half the onion in the base of a casserole, then half the potato.

   Mark done

4. Lay the sausages and bacon on top, then the remaining onion and potato.

   Mark done

5. Tuck the bay leaves in and season each layer as you go with the salt and pepper.

   Mark done

6. Pour the stock in around the edge until it comes about three quarters up.

   Mark done

7. Bring to a simmer on the hob, then cover and cook on the lowest heat for 90 minutes.

   Mark done Start 90 min timer

8. Do not stir at any point.

   Mark done

9. Uncover for the last 15 minutes so the top layer of potato colours.

   Mark done

10. Scatter the parsley over and serve straight from the pot with soda bread.

    Mark done

Chef’s Tips

• Brown the meat first, whatever tradition says.
• Nothing beyond salt, pepper, bay and parsley.
• Do not stir it. Layers are the dish.

Pairing Suggestions

• Soda bread
• Guinness
• Butter

Storage & Reheating

Better the next day. Keeps 3 days refrigerated.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.