Ingredients:

  • 6 oz (170g) thick-cut smoked back bacon or pork belly, cut into 1-inch pieces
  • 1 lb (450g) high-quality, thick Irish pork sausages
  • 2 large yellow onions, peeled and thickly sliced (about ½-inch thick)
  • 2 lbs (900g) Russet or King Edward potatoes, peeled and sliced thickly (½-inch thick rounds)
  • 3 cups (700ml) low-sodium chicken or vegetable stock
  • 1 cup (240ml) water
  • ½ cup (60ml) fresh parsley, chopped
  • 1 large bay leaf
  • Salt & Black Pepper to taste

Instructions:

  1. In a large, heavy-bottomed Dutch oven over medium heat, render the bacon pieces until slightly crisp. Remove the bacon with a slotted spoon, leaving the fat behind.
  2. Add the sausages to the rendered fat and brown them lightly on all sides; remove and set aside.
  3. Add half of the sliced onions to the fat in the pot. Cook gently for 5 minutes until softened but not browned.
  4. Begin layering the Coddle in the pot: Layer 1: Half of the sliced potatoes. Layer 2: Half of the cooked bacon and browned sausages. Layer 3: The remaining onions. Layer 4: The remaining potatoes.
  5. Nestle the remaining sausages and bacon on top. Sprinkle generously with half of the chopped parsley, add the bay leaf, and season lightly with salt and pepper.
  6. Pour the stock and water gently around the sides of the pot until the liquid covers about three-quarters of the vegetables.
  7. Bring the liquid just to a simmer over medium heat, then immediately reduce the heat to the lowest setting possible. The liquid should barely bubble (do not boil).
  8. Cover the pot tightly and simmer gently for 1 hour to 1 hour 15 minutes, or until the potatoes are completely fork-tender.
  9. Remove the bay leaf. Taste the broth and adjust seasoning if necessary. Ladle deeply into bowls, ensuring each serving gets a good mix of meat, potato, and broth.
  10. Garnish heavily with the remaining fresh chopped parsley before serving immediately with crusty soda bread.