Dinner · Irish
Dublin coddle
A one-pot Irish supper of pork sausages, a little bacon, potatoes and onion simmered slowly in broth.
- Serves
- 4
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 h
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 4 bowls- 4 pork sausage links
- 60 g bacon, diced
- 800 g potatoes, thickly sliced
- 300 g onions, thinly sliced
- 200 g carrots, thickly sliced
- 750 ml chicken broth
- 1 tsp dried thyme
- 1/4 tsp black pepper
- 10 g fresh parsley, chopped
Method
Brown the sausages and bacon in a large pot over medium heat for 6 minutes. Lift out and cut the sausages into thirds.
Pour off most of the fat, add the onions and cook for 5 minutes until soft.
Layer the potatoes, carrots, sausages and bacon over the onions, sprinkle with thyme and pepper and pour in the broth.
Cover and simmer gently for 35 minutes, until the potatoes are tender and starting to thicken the broth.
Scatter with parsley and serve in bowls. Keeps 3 days.