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Dublin Coddle

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A delicious hearty meal, perfect for St Patrick’s Day

Ingredients

Scale
  • 8 sausages – the recipe said pork, I used beef
  • 2 onions, sliced
  • 2 rashers of bacon, sliced
  • 2 cups of cabbage, sliced
  • stock or water (I used vegetable stock)
  • Oil
  • salt and pepper
  • parsley
  • Dijon mustard

Instructions

  1. Heat a little oil in a large pan and brown the sausages. You may have to do this in two lots.
  2. Remove the sausages from the pan and set aside.
  3. Add a little more oil if required and brown the bacon and onions.
  4. Toss the cabbage through the bacon and onion mix and cook for a few minutes.
  5. Layer the potatoes in a lightly oiled casserole or baking dish.
  6. Top with the cabbage and bacon mix. Season well and almost cover with the stock.
  7. Top with the sausages.
  8. Bake at 190C until the potatoes are tender.
  9. Sprinkle with parsley and serve with mustard.

Nutrition

Find it online: https://www.retrofoodformoderntimes.com/2018/03/17/dublin-coddle-for-st-patricks-day/