---
title: Dublin Coddle
servings: 4
prep time: 15 minutes
cook time: 75 minutes
source: https://mycibora.com/recipes/dublin-coddle
---

Gather @pork sausage{8}, @chicken stock{500%ml}, @bay leaf{2%leaf} and @fresh parsley{0.5%bunch}.

Lightly brown the sausages and @bacon{200%g} in the dry pot, just to build color — they don't need to cook through yet; set aside.

Layer half the @potato{700%g} and @onion{2} in the pot, top with the sausages and bacon, then cover with the rest of the potato and onion.

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

Cover and simmer very gently for 1 hour, until the potatoes are soft and the broth has thickened slightly. ~{1%hours}

Remove the lid and simmer uncovered 10–15 minutes more if the broth needs to reduce. ~{800%seconds}

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