Dublin Coddle


Ingredients:

  • 5 thick-cut/slab bacon (or rashers), cut into strips
  • 1 tablespoon oil
  • 2 large onions, sliced
  • 5 links pork sausages
  • 10 unpeeled gold potatoes, washed and halved
  • 3 cups chicken stock
  • 1 small cabbage , cut into 8 sections (optional)
  • Salt and pepper to taste
  • 2 tablespoons chopped pasrley
Directions:
  • In a large saucepan, heat the oil over medium heat. Brown the sausages on both sides, transfer to a plate and set aside.
  • Add bacon and onion into the saucepan. Cook until the onion has softened, about 5-10 minutes. Return sausages into the pot, add potatoes and pour the stock into the pot. Add cabbage into the pot as well, if you're using. Season with salt and pepper.
  • Bring the soup to a boil, then reduce the heat to low,. Cover the saucepan and simmer for about 1 hour, until the potatoes are tender.
  • Ladle soup into individual bowl and sprinkle with chopped parsley. Serve hot with good crusty bread.
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