Dublin Coddle with Sausages and Bacon
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Ingredients
- 8 pork sausages
- 6 smoked back bacon rashers
- 600 g potatoes, peeled and diced
- 2 onion, sliced
- 700 ml chicken stock
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 579 kcal
- Protein
- 27.7 g
- Carbohydrate
- 41.4 g
- of which sugars
- 7.3 g
- Fat
- 32.8 g
- of which saturates
- 11.8 g
- Fibre
- 5.6 g
- Salt
- 4.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a large pot and brown the sausages all over for 5 minutes, then lift out and cut each into 3 pieces.
- 2
Cut the bacon into strips and fry for 3 minutes in the same pot.
- 3
Layer the potatoes, onion, sausages and bacon in the pot and pour over the chicken stock.
- 4
Bring to a gentle simmer, cover and cook for 45-50 minutes, without stirring too much, until the potatoes are soft and the sausages are cooked through with no pink remaining.
- 5
Scatter over the parsley and serve in deep bowls with the broth.
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