Dublin Coddle | FoodieAtlas

Ingredients

1 pound (450g) pork sausages (preferably Irish sausages)
1 pound (450g) bacon (sliced into strips)
4 large potatoes (peeled and sliced into rounds)
2 large onions (sliced)
4 cloves garlic (minced)
2 cups (480ml) chicken or beef broth
1 cup (240ml) water
1 tablespoon fresh thyme (chopped) or 1 teaspoon dried thyme
1 bay leaf
Salt (to taste)
Black pepper (to taste)
2 tablespoons vegetable oil (for frying)

Instructions

Prepare the Sausages and Bacon

In a large skillet, heat the vegetable oil over medium heat. Add the bacon strips and cook until crispy. Remove and set aside, leaving some of the drippings in the pan.

In the same skillet, cook the sausages until browned on all sides. Remove and set aside.

Prepare the Coddle

In a large, heavy-bottomed pot or Dutch oven, layer half of the potato slices, followed by half of the onion slices and minced garlic.

Add the cooked bacon and sausages on top of the vegetables.

Layer the remaining potato slices and onion slices over the meat.

Pour the chicken or beef broth and water over the ingredients. Add the chopped thyme, bay leaf, salt, and black pepper.

Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until the potatoes are tender and the flavors have melded together.

Serve

Discard the bay leaf before serving.