Dublin Coddle
Over a year ago
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Ingredients
- 1kg Diced unsmoked bacon (soaked overnight)
- 450g Pork and Leek Sausages, cut each into 4
- 450g Onions, sliced
- 1kg Potatoes, diced
- 1tsp Soft thyme leaves
- ½ tsp Ground white pepper
- ½ tsp Dry mustard powder
- 4 tbsp Chopped parsley
- ½ Savoy cabbage, chopped
- 2 Bay leaves
- 1 litre Chicken Stock
Accompaniment
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Method
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1
1) Preheat oven to 170 degrees.
2) Combine onions, potatoes, cabbage, herbs and seasoning.
3) In a deep casserole, make several layers of meat and
vegetable mix, ending with a potato layer.
4) Pour stock until level with final layer of potatoes.
5) Cook in over for at least 2 hours (up to 4 hours if
you're busy), lid can be taken off for last 30 minutes.
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