Dublin coddle with sausages, bacon and potatoes
Sausages and bacon slowly baked beneath layers of carrots and potatoes.
Active time35 min
Cooking1 h 30 min
Total2 hResting : 10 min
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Ingredients
- 2 carrots
- 2 onions
- 1 tbsp fresh parsley
- 300 g waxy potatoes
- 6 raw pork sausages
- 6 thick raw bacon rashers
- 500 ml ready-to-use chicken stock
- 2 tbsp rapeseed oil
- 1 pinch of ground black pepper
- 1 pinch of salt
Preparation
Preheat the oven to 220 °C. Peel the onions, carrots and potatoes. Thinly slice the onions, carrots and potatoes. Dice the bacon and halve the sausages. Chop the parsley.
2 carrots2 onions1 tbsp fresh parsley300 g waxy potatoes6 raw pork sausages6 thick raw bacon rashers- oven
- knife
- chopping board
- vegetable peeler
Heat the oil in a frying pan. Soften the onions over medium heat for about 4 minutes. Add the bacon and sausages and turn until browned; they will finish cooking in the oven.
2 tbsp rapeseed oil- frying pan
- spatula
In an ovenproof casserole, alternate the meat and onion mixture with carrots and potatoes. Finish with potatoes and pour in the stock. Cover and bake for 45 minutes. Reduce to 175 °C and bake for another 30 minutes, until every layer of potatoes is tender and the sausages are cooked through. Keep covered to retain the liquid.
500 ml ready-to-use chicken stock- lidded casserole
- oven
Remove from the oven and rest for 10 minutes. Taste before adding the salt and pepper, as the bacon and stock are already salty. Scatter over the parsley and serve.
1 pinch of ground black pepper1 pinch of salt- spoon
Allergens
- Celery
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration