Dublin coddle – sausage and potato stew

Ingredients

• 600 g raw pork sausages
• 200 g chopped bacon
• 1 kg potatoes
• 2 onions
• 7 dl chicken stock
• 2 tbsp chopped parsley
• ½ tsp pepper
• salt if needed

Method

1. 1Bring bacon, sausages and stock to a boil and gently cook for 10 minutes. Lift out meats and reserve stock.
2. 2Peel and thickly slice potatoes and onions. Layer with meats in an ovenproof pot.
3. 3Add stock and pepper and cover. Bake at 160°C for 75–90 minutes until potatoes are tender and sausages cooked through.
4. 4Add salt if needed and sprinkle with parsley.