Dublin Coddle with Pork Sausages, Bacon and Potatoes

What you need

• 8 pork sausages, about 450 g (1 lb), Irish-style if possible
• 250 g (9 oz) back bacon rashers, cut into 3 cm (1 in) pieces
• 900 g (2 lb) potatoes, peeled and cut into 1 cm (1/2 in) slices
• 2 large onions, sliced into rings
• 3 tbsp fresh parsley, chopped, divided
• 1/2 tsp black pepper, freshly ground
• salt, to taste, only if needed

Method

Restated from the original video

1. 1

   Put the sausages and bacon in a wide, heavy pot with 500 ml (2 cups) of water.

2. 2

   Bring to a boil, skim off the foam and simmer for 5 min. Lift the meat out and keep the liquid in the pot.

3. 3

   Spread half the onions and half the potatoes in the pot, then add half the pepper and half the parsley.

4. 4

   Add the rest of the onions and potatoes, and lay the bacon and sausages on top. Pour in water or more of the cooking liquid until it comes about halfway up the potatoes.

5. 5

   Cover tightly and cook on the lowest heat, or in an oven at 160 °C (325 °F), for 1 h 10 min. Check halfway and top up with a little hot water if it runs low.

6. 6

   Test a sausage: it should be cooked through, with no pink inside, and the potatoes should be soft and starting to fall apart.

7. 7

   Taste the liquid, since the bacon is salty, and add salt only if needed. Sprinkle with the remaining parsley.

8. 8

   Serve in deep bowls with plenty of the liquid.

Imported from houseofnasheats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.