Dublin Coddle

Preparation time: 15 min
Cooking time: 25 min
Serves 4

 INGREDIENTS

• 8 Chipolata sausages
• 8 slices of smoked bacon
• 7 lb potatoes
• 1 chopped onion
• 1 chopped garlic clove
• 2 cups poultry stock
• Salt & pepper

METHOD

Peel the potatoes and dice them in large pieces.

Cut the sausages into 1-inch slices.

Heat the stewpot to 2/3 of the maximum power of your stove, and test the heat using the ‘water drop’ technique.

Add the sausage slices and brown them on both sides, then set aside.

Brown the bacon slices and set aside.

Using the bacon fat, sweat the onions for 5 minutes, then add garlic and potatoes.

Brown on medium heat for 2 minutes, then add back the bacon, sausage and stock.

Cover and cook for 20 minutes.

Adjust seasoning to taste.