Ingredients:

  • 1 lb (450g) Dry Pork Sausages (Bangers)
  • 6 oz (170g) Thick-cut Unsmoked Back Bacon or Lardons, cut into thick strips/chunks
  • 2 large Yellow Onions, peeled and thinly sliced
  • 2 lbs (900g) Starchy Potatoes (Russet or Maris Piper), peeled and cut into thick rounds (about 1/2 inch)
  • 4 cups (950 ml) Cold Water or Light Chicken/Vegetable Stock
  • 1/2 cup chopped Fresh Parsley
  • 1 teaspoon Salt (or to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper (plus extra for serving)
  • Optional: Pinch of Thyme or Bay Leaf

Instructions:

  1. Lightly brown the sausages and bacon pieces in a large, heavy-bottomed pot or Dutch Oven over medium heat. Remove the meat and set aside, leaving about 1 tablespoon of fat in the pot.
  2. In the same pot, create alternating layers starting with half of the sliced onions, followed by half of the sliced potatoes.
  3. Place the browned sausages and bacon evenly over the potato and onion layer.
  4. Top with the remaining onions and potatoes, creating a final layer.
  5. Gently pour the cold water or stock over the layers. The liquid should come close to covering the top layer but not completely drown it.
  6. Sprinkle generously with salt and pepper (and optional thyme/bay leaf). Bring the liquid slowly up to a bare simmer over medium-low heat; do not boil aggressively.
  7. Reduce heat to low, cover the pot tightly, and let the Dublin Coddle simmer undisturbed for 60 to 75 minutes.
  8. Check doneness: The potatoes must be completely tender and starting to break down slightly, thickening the broth naturally.
  9. Remove the pot from the heat and let it stand, covered, for 10 minutes. Stir in most of the fresh parsley just before serving.
  10. Ladle the coddle into deep bowls, ensuring each serving gets plenty of broth, potato, sausage, and bacon. Garnish with remaining fresh parsley and extra black pepper.