Baked Dublin Coddle with Sausages, Bacon and Potatoes
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Ingredients
- 8 pork sausages
- 6 smoked streaky bacon rashers
- 700 g large potatoes, cut into wedges
- 2 onion, sliced
- 400 ml chicken stock
- 3 fresh thyme
Nutrition (per serving)
- Calories
- 612 kcal
- Protein
- 25.9 g
- Carbohydrate
- 45 g
- of which sugars
- 7.4 g
- Fat
- 35.5 g
- of which saturates
- 12.7 g
- Fibre
- 6.3 g
- Salt
- 3.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Brown the sausages and bacon in an oven-proof casserole for 6-7 minutes.
- 2
Add the potato wedges and onion, tucking them among the sausages and bacon, then scatter over the thyme.
- 3
Pour over the chicken stock, cover with a lid or foil and bake for 50-55 minutes.
- 4
Uncover and bake for a further 10-15 minutes until the potatoes are golden and the sausages are cooked through with no pink remaining.
- 5
Serve straight from the casserole.
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