Dublin Coddle

Method

1. 1

   Lightly brown the sausages and bacon in the dry pot, just to build color — they don't need to cook through yet; set aside.

2. 2

   Layer half the potato and onion in the pot, top with the sausages and bacon, then cover with the rest of the potato and onion.

3. 3

   Pour in the stock until it just reaches the top layer and tuck in the bay leaves.

4. 4

   Cover and simmer very gently for 1 hour, until the potatoes are soft and the broth has thickened slightly.

   💡 Coddle wants a bare simmer, not a boil — hard boiling toughens the sausages.

5. 5

   Remove the lid and simmer uncovered 10–15 minutes more if the broth needs to reduce.

6. 6

   Scatter with parsley and black pepper, and serve straight from the pot with soda bread.