Dublin Coddle
A warming Dublin dish of juicy pork sausages, bacon, potatoes and onion, slow-simmered into a rich broth.
Ingredients
- pork sausages360 g
- bacon200 g
- potato800 g
- onion2 pcs
- water700 ml
- parsley20 g
- thyme2 stalks
- bay leaf2 leaf
- salt1 to taste
- black pepper1 to taste
Instructions
Preheat the oven to 180°C. Cut the bacon crosswise into strips, and slice the pork sausages in half.
In a large heatproof skillet or pot, fry the bacon over medium heat for 4–5 minutes until it starts to brown and renders its fat. Add the sausages and brown them for 3–4 minutes.
Transfer the bacon and sausages to a plate. In the same fat, sauté the sliced onion for 3 minutes, without letting it turn dark.
Peel the potatoes and cut them into thick slices about 1 cm thick. Layer the potatoes, onion, bacon and sausages in a heatproof dish, finishing with a layer of potatoes.
Sprinkle the dish with thyme leaves, add the bay leaf, black pepper and salt. Pour in water — enough to almost cover the bottom layers, but leaving the top layer of potatoes above the liquid.
Cover the dish with a lid or a double layer of foil and bake for 45 minutes at 180°C.
Lower the temperature to 160°C and cook for another 30–35 minutes, until the potatoes are tender and the broth is fragrant. If the liquid evaporates too quickly, add a splash more water.
Let the coddle rest for 10 minutes, remove the bay leaf, sprinkle with finely chopped parsley and serve hot.
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