Traditional Dublin Coddle with Sausages and Bacon

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Cut the bacon into pieces and briefly render it without crisping.

Ingredients quick view

8 Irish pork sausages

8 oz thick-cut back bacon or streaky bacon

2 onions, thickly sliced

2 lb potatoes, thickly sliced

3 cups light chicken stock

2 tbsp chopped parsley

Black pepper

For added flavor, consider using a mix of sweet and spicy sausages.

Let the dish cool completely before storing it in the fridge.

Reheat gently on the stove to preserve the texture.

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