Dublin Coddle

Name: Dublin Coddle
Ingredients: 1 lb./500 G Best sausages; 8 oz./250 G streaky bacon; 1/2 pt./300 ML/1 c. stock or water; 6 medium potatoes; 2 medium onions; salt and pepper

6 ingredients

12 steps

Ingredients

1 lb./500 G Best sausages
8 oz./250 G streaky bacon
1/2 pt./300 ML/1 c. stock or water
6 medium potatoes
2 medium onions
salt and pepper

Directions

1

Cut the bacon into 1-inch/cm. squares.
2

Bring the stock to boil in a medium saucepan, which has a well-fitting lid.
3

Add the sausages and bacon; simmer for about 5 minutes.
4

Remove the sausages and bacon; save the liquid.
5

Cut each sausage into 4 or 5 pieces.
6

Peel the potatoes and cut into thick slices.
7

Skin the onions and slice them.
8

Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon.
9

Repeat the process once more and then finish off with a layer of potatoes.
10

Pour the reserved stock over and season lightly to taste.
11

Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.
12

Serves 4.