dinner · dairy-free
Dublin coddle with sausages and potatoes
A simple Irish pot of pork sausages, bacon, potatoes and onion gently simmered in stock until soft. Plain, filling and warming.
- Time
- 45min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Slice the bacon and the onion. Cut the potatoes into thick rounds.
-
2
Fry the bacon in a heavy pot for 3 minutes. Brown the sausages in the fat that renders out, then add the onion and cook for 4 minutes.
-
3
Add the potatoes and stock, cover and simmer for about 25 minutes, until the potatoes are tender and the sausages reach 71°C (160°F).
-
4
Finish with chopped parsley.
