Dublin Coddle

Ingredients

• 8 pork sausages
• 250g thick-cut streaky bacon or Irish rashers, cut into strips
• 900g floury potatoes, cut into thick rounds
• 3 large onions, thickly sliced
• 700ml chicken or ham stock
• 2 bay leaves
• 1 tbsp chopped flat-leaf parsley, plus extra to finish
• 1 tsp black peppercorns, cracked
• 1 tbsp sunflower oil
• Salt

Before you cook

• Peel the potatoes and cut them into 2cm rounds.
• Slice the onions thickly into rings.
• Cut the bacon into 2cm strips.
• Crack the peppercorns roughly under the base of a pan.

Steps

1. Heat the oven to 150C fan.
2. Warm the oil in a large casserole over medium heat and add the sausages.
3. Brown the sausages for six minutes, turning them, then lift them out onto a plate.
4. Add the bacon strips to the pan and fry for four minutes until the fat runs and the edges crisp.
5. Lift the bacon out and pour off all but a tablespoon of the fat.
6. Layer half the onions across the base of the casserole.
7. Lay half the potato rounds over the onions and season them with salt and cracked pepper.
8. Scatter over the bacon and lay the sausages on top.
9. Add the parsley and bay leaves.
10. Cover with the remaining onions and finish with the rest of the potatoes in an overlapping layer.
11. Season the top layer and pour in the stock so it comes just below the surface of the potatoes.
12. Bring the pot to a simmer on the hob.
13. Cover with a tight lid and transfer it to the oven for one hour and fifteen minutes.
14. Remove the lid and cook for a further twenty minutes so the top potatoes colour a little.
15. Rest the coddle for five minutes, then scatter with parsley and ladle into bowls with plenty of the broth.