Dublin Coddle

A sausage and bacon stew, which is a traditional Saturday evening meal. It can also be served as a snack or a first course.

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• 4 large potatoes, peeled and sliced
• 450 g onions, thinly sliced
• 8 smoked bacon rashers, cut into large pieces
• 450 g thick pork sausages, cut into chunks
• Pepper
• 300 ml boiling water or light stock

Method

1. Place all the ingredients into a saucepan.
2. Cover the pan with a piece of greaseproof paper and then a tight fitting lid.
3. Simmer gently for 45-60 minutes until cooked.

Serving suggestions

For a main meal serve with soda bread and a glass of Guinness.

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