How to Make: Dublin Coddle

Chop the bacon and sausage into large pieces. Heat a little oil in a frying pan and brown the meat for 10 minutes. Set aside.

Slice and prepare the vegetables, cutting the carrot into bitesize chunks, the onion into slices and the potatoes into rounds.

Layer the ingredients in a large, oven proof dish (with a lid) starting with the meat, then vegetables, then potatoes, then parsley then repeat.

Pour 3 cups of chicken broth over the top.

Put on the lid and place in the oven at 350F for two hours, removing the lid for the last half an hour so that the top potatoes layer can crisp slightly.

Equipment Needed

Allergens