Dublin Coddle
Sausage and potato stew.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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.
- 2
Layer the pot: In a large, heavy-bottomed pot or Dutch oven, start with a layer of the sliced onions, followed by a layer of potatoes, then add half the bacon and sausages.
- 3
Repeat layers: Repeat the layering process, finishing with a neat, overlapping layer of sliced potatoes on top. Season generously with black pepper between layers (do not add salt yet, as the bacon is salty).
- 4
Add the stock: Pour the stock over the layers. It should come about halfway up the contents of the pot.
- 5
Simmer slowly: Bring to a gentle simmer on the stove. Cover tightly with a lid, reduce the heat to the lowest setting, and simmer gently for 1.5 to 2 hours. The steam will cook the top potatoes.
- 6
Serve: Check that the potatoes are tender and the liquid has reduced to a savory broth. Taste and add salt if needed. Garnish with chopped parsley and serve with crusty bread.
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