Dublin Coddle
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 thick pork or beef sausages 4 rashers bacon 30 g dripping
2 large brown onions, chopped 2 cloves garlic, crushed 4 medium-sized old potatoes, peeled and cut in 3 mm slices
1/4 teaspoon dried sage ground pepper 3/4 cup chicken stock
2 tablespoons chopped parsley



1 Preheat oven to 180 C. Place sausages in a pan, cover with cold water and bring to boil. Reduce heat, simmer uncovered 7 minutes, drain and cool. Cut bacon into 2 cm strips.
2 Heat dripping in pan, cook bacon 1 minute. Add onions and cook until golden. Add garlic and cook for 1 minute. Remove bacon, onions and garlic. Cook sausages on all sides until well browned, remove.
3 Arrange potato slices in base of large heatproof dish, top with bacon, onions and garlic. Sprinkle sage and pepper over dish and add chicken stock. Place sausages on top, cover and cook at 180 C for 1 hour. Serve garnished with chopped parsley.
4 Note: Irish ale and soda bread are ideal accompaniments to this hearty supper dish.
5 Hint: This is a traditional Dublin dish, eaten on Saturday evenings. Some recipes include apple slices, others us apple cider in place of stock. If using small cocktail sausages or chipolatas, fry before adding halfway through baking time.

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