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Dublin Coddle

Tom Houghton’s Dublin Coddle

Ingredients
Dublin Coddle
2 packs Jane Russell’s Dinner sausages
8 slices approx. streaky rashers
2 large onions sliced
3 large potatoes
Bunch fresh herbs tied
Salt & Black pepper
Chicken stock
Flat parsley

Method

Peel and slice the onions, cut bacon into inch pieces, peel and dice half the potatoes – place all these ingredients into a pot, add stock, thyme and rosemary – tied together so it can easily be removed.

Bring to the boil skimming off any scum as it comes to the top. Simmer for 30mins add sausages and remaining potatoes and continue cooking for a further 15 ­- 20 mins. Season with salt, pepper and Worcestershire sauce.

I prefer to slightly over season with pepper to just give a little heat (as in spicy heat), leave overnight for best flavour. By doing this it allows all flavours to combine, finish with flat parsley, and hey presto! Р­Dublin Coddle.

Serve with a slice of warm soda bread.

No off cuts. No short cuts. Just prime cuts.