British & Irish Dublin Coddle
A warming Dublin one-pot of layered pork sausages, rashers, and potatoes simmered in a savory, herby broth until meltingly tender.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Prep the meats: In a dry frying pan over medium heat, briefly sear the sausages and diced bacon just to give them some color. Do not cook them through. Slice the sausages in half diagonally.
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