Dublin Coddle Recipe

Heat some olive oil in a pan.

Add sausages and bacon to the pan and fry them.

Remove the bacon after frying.

Continue to fry the sausages until they get some color, then remove them from the pan.

Slice 1 onion and add it to the grease left in the pan.

Slice 2 big carrots or 3 small carrots into chunks and add them to the pan.

Stir the onions and carrots with a wooden spoon and adjust heat if necessary, adding more olive oil if it dries up.

Add barley to the pan along with 2 sprigs of thyme.

Return the sausages and bacon to the pan.

Fill the pot with chicken stock and cover it with a lid, simmering on medium heat for about 10 minutes.

After 10 minutes, slice potatoes into nice round slices.

Arrange the potato slices around in the saucepan.

Add small pieces of butter on top of the potatoes and season with sea salt.

Place the saucepan in the oven at 180 degrees Celsius for 15-20 minutes until the potatoes are golden.

Once done, scoop into a bowl and check for juice underneath.

Finish with a rough chop of flat leaf parsley on top.

Equipment Needed

Allergens