Slow cook Classic Dublin Coddle

Soak the sausages in cold water for about 10 seconds.

Using a sharp knife, slice along the sausage to remove the sausage meat cleanly.

Cut the sausage meat into three or four pieces, depending on your preference.

Roll the sausage meat into meatballs, or leave them as cooked sausages if preferred.

Remove the rind from the bacon using a sharp knife and slice the bacon into small pieces.

Prepare the basic ingredients: potatoes, bacon, sausage meat, and onions.

Heat some oil in a pan and fry the sausage meatballs until lightly browned on the outside.

In a pot, bring the chicken stock to a boil.

Add the onions, potatoes, bacon, and sausage to the boiling stock.

Add enough chicken stock to cover the ingredients and add pepper to taste (note: too much pepper can make it overly peppery).

Do not add salt as there is enough from the sausage and bacon.

Cover the pot with a lid and place it into a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about two hours.

Equipment Needed

Dietary

Allergens