Dublin Coddle
recipe
Dublin Coddle
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A rich potato gratin with an Irish twist - best served on its own or with a green salad
Ingredients
- 1 pack (454g) Richmond Thick Sausages
- 4 thick bacon or gammon rashers cut into chunks
- 1 kg 2lb or 6 good sized potatoes, peeled
- 2 medium onions, peeled and thinly sliced
- 1 chicken or vegetable stock cube
- Freshly ground black pepper
- A few springs fresh thyme
- 4 tbsp fresh parsley, chopped
- Large fairly shallow, ovenproof dish
Serves:
5
Preparation:
20
Cook Time:
90
Total Time:
110min
Directions
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- Put the sausages and bacon or gammon pieces in a pan. Cover with water and bring just to the boil.
- Reduce the heat, cover and simmer gently for minutes. Drain, reserving the cooking liquid. Cut each sausage into three and remove the skin.
- Preheat the oven to C/ F or Gas Mark
- Slice the potatoes and arrange the slices with the onion, sausage and bacon and in rough layers add seasoning, the thyme and half the parsley.
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