DUBLIN CODDLE

Peel and slice the potatoes into 0.5 to 1 cm rounds.

In an oven-safe pot, add bacon and heat it to release its fat.

Optionally, add a bit of oil to help it fry in its own fat.

Once the bacon is slightly crispy, remove it and place it on absorbent paper.

In the same pot, seal the sausages by adding a bit of oil and browning them on all sides.

Remove the sausages and set them aside.

In the same pot, add a bit of olive oil and heat it up.

Add chopped onion with a pinch of salt and sauté over medium heat.

Add a splash of vinegar and thyme to the onions, stirring well.

Once the vinegar evaporates, add the light broth.

You have two options: either transfer everything to a baking dish and bake at 170 degrees Celsius for 75-80 minutes, or continue cooking in the pot.

Layer the potatoes, onions, and sausages in the pot.

Add the reserved bacon on top, and optionally more broth if needed.

Cover and simmer on medium heat for 50 minutes.

Chop fresh parsley and add it before serving.

Equipment Needed

Allergens