Dublin Coddle

Name: Dublin Coddle
Total time: 1 h 42 min
Yield: 2 servings
Cuisine: irish
Ingredients: 300 g Pork Sausages; 200 g Back Bacon; 2 pcs Onion; 1 pcs Leek; 2 pcs Celery; 3 pcs Potato; 25 g Irish Butter; 700 ml Chicken Stock; 2 pcs Bay Leaves; 4 pcs Fresh Thyme; 1.3 tsp Black Pepper; 1.8 tsp Sea Salt; 2 tbsp Parsley

A gentle pot of sausages, bacon and potatoes in rich onion broth, finished with parsley.

Ingredients

300 g Pork Sausages
200 g Back Bacon
2 pcs Onion
1 pcs Leek
2 pcs Celery
3 pcs Potato
25 g Irish Butter
700 ml Chicken Stock
2 pcs Bay Leaves
4 pcs Fresh Thyme
1.25 tsp Black Pepper
1.75 tsp Sea Salt
2 tbsp Parsley

Method

Thinly slice {onion}, {leek}, {celery} and {potato} so they cook evenly and the {potato} can lightly thicken the broth as it settles.
Melt {irish_butter} in a heavy pot over medium-low heat, add {onion}, {leek} and {celery}, season with {sea_salt} and {black_pepper}, and sweat until softened and sweet with no color.
Lay {back_bacon}, {pork_sausages} and {potato} over the softened base, tucking in {bay_leaves} and {fresh_thyme}. Season the layers lightly with more {sea_salt} and {black_pepper} so the broth is built in stages.
Pour in {chicken_stock} until the layers are just barely covered, bring to the gentlest simmer over low heat, then cover and cook until the {pork_sausages} are tender, the {back_bacon} is silky and some {potato} has broken down to enrich the broth.
Lift off the lid, taste the broth and adjust with {sea_salt} and {black_pepper}. Scatter over {parsley} and serve the coddle hot so the broth stays glossy and the sausages stay succulent.