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Dinner

Dublin Coddle

Pork sausages and lean bacon layered with sliced potato and onion, cooked low in light chicken stock until soft, and served in bowls with parsley on top. A pot for a cold evening that reheats well.

Serves
4
Prep
20min
Cook
90min
Total
110min

Programs: Muscle Gain, Maintenance, Blood Sugar

Dublin Coddle

Per serving

Calories
643kcal
Protein
32.7g
Carbs
54.3g
Fat
32.9g
Fibre
5.7g

Ingredients

Measurements

For 4 servings · MetricUS

  • 65% pork sausagesabout 450 g, good quality
  • 6 rasherslean bacon medallionscut into thick strips
  • 900gpotatoespeeled, sliced 1 cm thick
  • 2onionshalved and sliced
  • 700mlchicken stocklight
  • 1 smallhandful parsley, choppedto finish
  • 1 tspoilfor browning
  • salt and black pepperto taste
  • 1 lb5% pork sausagesgood quality
  • 6 sliceslean baconcut into thick strips
  • 2 lbpotatoespeeled, sliced 1/2 inch thick
  • 2onionshalved and sliced
  • 3 cupschicken brothlight
  • 1 smallhandful parsley, choppedto finish
  • 1 tspoilfor browning
  • salt and black pepperto taste

Method

  1. Prep.

    Heat the oven to 150C fan (170C conventional, 325F).

    Warm the oil in a large ovenproof pot or casserole over a medium heat.

  2. Brown the sausages.

    Brown the sausages for 5 to 6 minutes, turning, until coloured on all sides. They do not need to cook through here.

    Lift them out and cut each into two or three chunks.

  3. Cook the bacon.

    Add the bacon strips to the same pot and cook for 2 to 3 minutes until they take on a little colour.

    Lift out and set aside with the sausage.

  4. Layer the pot.

    Start with a layer of sliced potato, then some onion, then scatter over some of the sausage and bacon.

    Season each layer lightly with salt and black pepper.

    Repeat until everything is in, finishing with a layer of potato on top.

  5. Add stock and simmer.

    Pour in the stock until it comes about three quarters of the way up.

    Bring to a gentle simmer on the hob.

  6. Braise.

    Cover with a lid, transfer to the oven and cook for 75 to 90 minutes, until the potato is soft all the way through and the broth has thickened.

    Check once halfway and top up with a splash of stock if it looks dry.

  7. Finish and serve.

    Scatter the parsley over the top.

    Serve a quarter per person in a bowl, brothy spoonfuls and all, with the top potatoes going a little golden.

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