Dublin Coddle - Sausage, bacon and potatoes - what's not to love!

This time last year we celebrated St Patrick’s day with some traditional Irish Food - Dublin Coddle.. A stew made of Sausage, bacon, onions and potatoes that would use up whatever was left at the end of the week (It sounds like my sisters Sausage Casserole - only she would only put 1 sausage in it - it would be like finding the sixpence in a Christmas pudding if you got a piece of sausage.)

My recipe is likely not traditional because I put a can of Guinness in it - who has leftover Guinness? - no one I know!

DUBLIN CODDLE

• 2lb Berkshire Pork Sausages (I use our Cumberland)

• 4 oz  unsmoked British style back Bacon (you can use smoked bacon if you like)

• 2-3lb potatoes 

• 2 onions

• 1tsp cracked black pepper

• 1/2tsp salt

• 1 tablespoon chopped parsley

• 1 x 440ml can Guinness

• 1 cup pork stock (I always use pork neckbone Broth) but you can use chicken stock

Preparation

1. Preheat oven to 350 F. & put a large casserole pan on med heat.

2. Dice bacon and add to the pan, fry for 2-3 mins until the fat starts to render out.

3. Cut sausages & potatoes into bite-size pieces.

4. Slice onions.

5. Add sausages to bacon. Fry over med heat until browned

6. Then add sliced onions & potatoes. Season with salt, pepper and sprinkle of parlsey.

7. Pour in Guinness and bring to boil. Then add 1 cup pork stock and bring back to boil. 

8. Cook in the oven for 2 hours.

9. Serve with crusty bread.

Do you have a favourite Irish dish? Let me know in the comments below.