Dublin Coddle (sausage hotpot)
This is traditional Irish dish, often eaten after a night out and plenty of Guinness. It can be cooked like a stew with water and can contain kidneys. I prefer it cooked in the Lancashire hotpot style with stock.
500 ml chicken stock
450 g sausages, cut into large chunks
225g lean bacon or cooked ham cut into thick strips
Large onion, peeled and thickly sliced
2 or 3 large carrots, peeled and sliced
Salt and black pepper
2 tablespoons chopped parsley
Method
Brown the sausages and bacon in a frying pan for a few minutes
Place half the sausages and bacon in the bottom of a large, oven proof casserole
Add half the onions, potatoes, carrots, salt, pepper and parsley
Add another layer of meat and vegetables, season to taste
Cover with a lid and cook in a slow oven (180 degress, gas mark 3) for about 2 hours
Remove the lid for the last 30 minutes and dot the top layer with butter (this allows the top layer to colour and crisp up)
Serve with green vegetables and bread to soak up the gravy (soda bread to follow the Irish theme)
Suggested Sausages
A plain pork or pork & herb sausage