Perfect Dublin Coddle
A thrifty, hearty traditional Irish stew of sausages, bacon and potatoes simmered together in a light broth.
Ingredients
- a small knob butter, lard or a little oil
- 8 thin rashers unsmoked bacon (or 250g bacon lardons), chopped into chunks
- 2 large onions, peeled and sliced
- 3 sprigs thyme, leaves picked (or 1 small bunch parsley, finely chopped)
- 6-8 pork sausages
- 800g waxy potatoes, peeled and cut into large chunks
- 800-1000ml ham or chicken stock (or water, or half water half cider)
- chopped parsley, to finish (optional)
- cabbage, to serve (optional)
- salt and white or black pepper
- brown sauce, to serve (optional)
Instructions
- Put the fat in a large lidded pot over medium-high heat, then fry the bacon until the fat runs and it just starts to brown, before it turns crisp. Lift out the bacon, keeping as much fat in the pan as possible, and set aside.
- Turn the heat down to medium-low, then fry the onions, stirring regularly, until soft without taking on too much colour beyond that from the bacon fat. Stir in the thyme, if using, and season with pepper.
- Add the sausages, bacon and potatoes and pour over the stock — use more for a brothier dish.
- Bring to a simmer, then cover, turn down the heat and cook for about 45 minutes, until the potatoes are cooked through.
- Taste the gravy and season if necessary, then sprinkle with parsley if using, and serve with cabbage and brown or Worcestershire sauce.