Dublin Coddle Irish Bacon and Sausage Stew with Soda Bread

Peel the potatoes and chop them into bite-sized chunks.

Top and tail the onions, peel them, and chop into chunks.

Chop the parsley finely.

Chop the bacon into chunks.

Heat oil in a frying pan and sauté the sausages until browned.

Place the onions at the bottom of the slow cooker.

Add a good sprinkling of parsley on top of the onions.

Add the chopped bacon and sausages, followed by more parsley.

Add the chopped potatoes and any other vegetables you want to include.

Pour in the heated chicken stock until it nearly covers the potatoes.

Add 1 teaspoon of ground black pepper and check for salt later.

Cover and cook in the slow cooker for 3 to 5 hours until the potatoes are cooked through.

Preheat the oven to 210°C for fan or 230°C for conventional when making soda bread.

In a bowl, mix 450 grams of plain flour, 1 teaspoon of salt, and 1 teaspoon of bicarbonate of soda.

Stir in 300 ml of buttermilk (or soured milk).

Knead the dough for about 30 seconds on a floured surface.

Shape the dough into a rough loaf and slash the top.

Bake in the oven for 45 minutes until cooked through and sounds hollow when tapped.

Equipment Needed

Allergens