Today’s Recipe Is Dublin Coddle, a Bowl of Pure Nostalgia fo

• total tid: 3 hours

Ingredienser

Now, tradition says you drop the sausages in raw. But I had to fry the bacon and chop the sausages first.... I can’t have any pale, uncharred sausages hanging about in there. I’ve also elevated it a little with Guinness in the stock for a malty depth, plus garlic and carrots... not traditional, but my Armagh Gaga always added them for flavour.

The result? Tender potatoes, sweet onions, smoky bacon, bronzed sausages, and a broth that tastes like Dublin itself. 🍺🥔

Dublin Coddle (My Gaga’s Way)

Ingredients (serves 4–6)

6 good-quality pork sausages, chopped into chunks

200 g smoked lardons

3 large potatoes, peeled and thickly sliced @ocadouk

2 large onions, sliced

2 carrots, cut into chunks

6 cloves garlic, thinly sliced

500 ml hot chicken stock @boroughbrothcompany

350 ml @guinness

1 bay leaf

Handful fresh parsley, chopped

Salt & black pepper

Vejledning

In a heavy pot, fry the bacon until crisp. Remove and set aside. Add the sausage chunks and brown well don’t rush this, you want colour.

Remove the cooked meat, and layer the onion, garlic, carrot, potato and meat and repeat with a sprinkling of parsley and season each layer. Pour over the stock and @guinnessgb 🇮🇪

Bake in the oven for 3 hours at 160°C fan with a lid on. In the last half an hour remove the lid to brown.