Dublin Coddle 🍲

Método

1. 1

   Butter the base of a deep oven pot or heavy casserole. Spread half the potato over the bottom in overlapping layers.

2. 2

   Scatter the onion rings, then a layer of sliced bacon and cut sausages; repeat with the remaining potato, pushing it into a dome at the centre.

3. 3

   Tuck the bay leaf in, grind in a generous amount of black pepper, and pour over just enough stock to come two-thirds up the pot — a coddle simmers, it does not boil.

4. 4

   Cover and hold at the lowest possible heat: 2–3 hours in a 140 °C oven, or several hours by the range. The fat renders, the potatoes go creamy, the broth turns golden but never clears away.

5. 5

   Ladle into deep bowls with the meat on top, parsley scattered, more pepper, and soda bread with salted butter to mop up the broth.