Dublin Coddle

Ingredients8

• pork sausages8
• streaky bacon250 g
• potatoes800 g
• onions2
• chicken stock500 ml
• fresh parsley3 tbsp
• black pepper1 tsp
• salt1 tsp

Method

1. Cut the bacon into pieces and peel and thickly slice the potatoes and onions.
2. Brown the sausages and bacon in a heavy pot, then set them aside.
3. Layer onions, potatoes, sausages, and bacon in the pot, seasoning each layer with salt, pepper, and parsley.
4. Pour in the stock so it nearly covers the ingredients.
5. Cover and simmer gently for about 1 hour, until the potatoes are tender and the broth has reduced.
6. Scatter with the remaining parsley and serve hot with soda bread.