Entree: Ireland – Cork & Munster – Dublin Coddle (Slow-simmered stew of sausages, bacon, potatoes and onions in a savory broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 4 pork sausages, about 1 lb (454 g) total
- 4 thick-cut bacon rashers, about 6 oz (170 g)
- 2 tbsp (30 ml) butter
- 1 cup (240 ml) Guinness or stout (optional)
- 2 cups (480 ml) chicken or beef stock
- 4 medium potatoes, peeled and sliced, about 1.5 lb (680 g)
- 2 large onions, thickly sliced, about 10 oz (280 g)
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat a heavy ovenproof pot or Dutch oven over medium heat. Add the butter and brown the bacon rashers for 2–3 minutes per side; remove and set aside. Brown the sausages in the same pot until golden, about 6–8 minutes total; remove and set aside.
2. Pour off excess fat leaving a tablespoon in the pot. Add the sliced onions and cook over medium heat until softened and beginning to caramelize, about 8–10 minutes.
3. Return the bacon and sausages to the pot and arrange the sliced potatoes over them. Sprinkle the thyme and tuck in the bay leaves.
4. Pour the stock and optional stout over the layers so the liquid comes about halfway up the potatoes. Bring to a gentle simmer, cover, and either simmer on the stovetop over very low heat or transfer to a 325°F (160°C) oven.
5. Cook gently for 45–60 minutes, turning the sausages once midway, until the potatoes are tender and the flavors have melded. Season with salt and plenty of black pepper to taste.
6. Sprinkle chopped parsley over the coddle before serving. Serve straight from the pot with crusty brown bread.