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Irish Coddle
A traditional Dublin one-pot braise of sausages, bacon and potato, layered rather than stirred together before it simmers. Cooking it low and covered for a full hour is what lets the potatoes soak up the meaty stock while staying whole, not collapsed.
Ingredients
Instructions
Layer potatoes and onions in a heavy pot. Season well.
Add sausages and bacon on top. Scatter most of the parsley.
Pour over stock.
Cover and simmer over low heat for 1 hour until potatoes are tender.
Scatter remaining parsley. Serve with brown bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
