Dublin Coddle

Tap an ingredient we stock to add it to your order.

A Dublin tenement dish originally, built to stretch what was in the pantry over a slow simmer. Layer it, cover it, and let the pot do the work. On the menu at the café most weeks.

Ingredients

• 8 pork sausages
• 6 rashers, cut into strips
• 4 large potatoes, sliced thick
• 2 onions, sliced
• 2 cups chicken or ham stock
• Salt, pepper, parsley to finish

Method

1. Brown the sausages and rashers lightly in a pot — just enough color, not cooked through.
2. Layer potatoes, onions, sausages, and rashers in the pot, seasoning between layers.
3. Pour in the stock so it just covers the top layer.
4. Bring to a simmer, then cover and cook on low for about an hour, until the potatoes are soft and the broth has thickened slightly.
5. Scatter with parsley and serve in bowls with soda bread.

Tip: This is a great one for using up whatever's left in the fridge from a fry-up earlier in the week.