Dublin Coddle

Ingredients

• Bacon

  raw, cured pork

  ½ package (12 oz) or 170g

• Pork and beef sausage

  fresh, cooked

  8 link (raw dimensions: 4" long x 7/8" dia or 104g

• Onion

  raw

  3 medium or 330g

• Black pepper

  ground

  1 tbsp or 6g

• Leeks

  raw

  1 leek or 89g

• Bay leaf

  dried

  2 tbsp, crumbled or 4g

• Thyme

  2 tbsp or 5g

• Parsley

  raw

  ½ cup or 30g

• Garlic

  raw

  2 clove or 6g

• Russet potato

  raw, with skin

  6 potato large or 2.21kg

• Chicken stock

  home-prepared

  3 cup or 720g

Directions

1. Crisp the bacon. Drain on paper towels, slice in half lengthwise, and set aside. Reserve the drippings.
2. Heat a skillet over medium heat, add the sausages and cook, turning, until evenly browned. If necessary, use a little bacon fat to prevent sticking. Remove the sausages, slice in half lengthwise and set aside.
3. Using the skillet, gently cook the onions until soft but not colored. Add more bacon if necessary.
4. Layer the onions, sausages, and bacon in the bottom of a flameproof casserole dish, seasoning each layer with plenty of black pepper. Add the leeks, herbs, and garlic and finish with a layer of potatoes. Season with a little more black pepper, then pour in the stock.
5. Cover the casserole dish tightly and bring to a boil on top of the stove. Transfer to the preheated oven and cook for 45 mins, or until the potatoes are tender. Best served with soda bread to sop up the juices.