Dublin coddle
Method
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Preheat the oven to 180C/350F/Gas 4.
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Place the sausages and panectta in a saucepan. Add the stock and bring to the boil for five minutes.
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Spread one of the sliced onions over the bottom of a casserole dish. Cover with the herbs and a layer of potatoes. Add some of the the pancetta pieces and sausages, reserving the stock.
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Repeat the layering process in step 3. Pour over the reserved stock, dot with the butter and season well with salt and freshly ground black pepper. Cover the dish with aluminum foil and bake in the oven for one hour.
Ingredients
- 300ml300ml/10fl oz strong chicken stock
- 500g/1lb 2oz pork and leek sausages, sliced
- 250g/9oz pancetta, chopped
- 2 onions, sliced
- 1 tbsp fresh thyme leaves
- 1 tbsp chopped fresh basil
- 6 potatoes, peeled and cut into 0.5cm/¼in thick slices
- 50g/2oz butter
- salt and freshly ground black pepper
To serve
- bread and butter
- ketchup or brown sauce
Shopping List
Dublin coddle
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry