DUBLIN CODDLE

• porsi: 4

Bahan-bahan

2 tsp vegetable oil

8 good-quality pork sausages, quartered waxy and chopped into 2cm cubes

2 large onions, chopped

600mI chicken stock (or the water left over

from cooking bacon)

Salt and black

100g leftover bacon or streaky rashers, chopped into 1cm pieces

1 tbsp fresh parsley, finely

Petunjuk

1 If you vwuld prefer to brown the sausages, heat the oil in a large saucepan or casserole dish wer a heat. Add the pieces and cook for 5-6 minutes until lightly browned all over.

2 Add the and onions. Pour in the chicken stock and add some black pepper. (If you're adding salt, be wary, as the sausages. bacon and stock and bacon water are all salty.)

3 Place over a medium heat and simmer for 45 minutes or until the are just tender but not falling apart.

4 Add the cooked bacon and simmer for another 3-4 minutes. Stir in the fresh parsley and season with more black (and a pinch of salt if necessary).