Name: Dublin Coddle
Yield: 4 servings
Ingredients: 8 ounces unsmoked bacon, chopped (rashers); 1 onion, chopped; 1 tablespoon vegetable oil; 1 lb pork sausage link; 4 large potatoes, peeled and sliced; 2 carrots, chunked; 10 fluid ounces vegetable stock; 1 bouquet garni (parsley, sage & thyme); 1 tablespoon butter; 1 cup savoy cabbage, shredded

Servings: 4 persons

8 ounces unsmoked bacon, chopped (rashers)
1 onion, chopped
1 tablespoon vegetable oil
1 lb pork sausage link
4 large potatoes, peeled and sliced
2 carrots, chunked
10 fluid ounces vegetable stock
1 bouquet garni (parsley, sage & thyme)
1 tablespoon butter
1 cup savoy cabbage, shredded

1
["Preheat oven to 180c/360f.", "Brown sausage all over in skillet, no need to cook completely.", "Allow to cool, then cut into 1"" chunks.", "In a big bowl, combine half the potatoes, onion, carrots, bacon, cabbage and herbs.", "Tip into larhe casserole dish, and arrange the remaining potato slices on top.", "Cover with a lid and cook for 1 hour.", "After 1 hour, increase oven temperature to 200c/405f.", "Remove lid from dish and dot the potatoes with the butter.", "Place dish back in oven and bake till top layer of potatoes are golden, about 20 minutes."]

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Dublin Coddle

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