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Pork recipe

Dublin Coddle

The Dublin one-pot classic: pork sausages, bacon, potatoes and onions baked slowly in stock under a lid.

Prep
20 min
Cook
2 h 10 min
Serves
4 to 6
Buy the meatMore pork recipes
Dublin coddle: pork sausages, bacon and potatoes in a casserole with parsleyIllustration

Ingredients

Tick items off as you gather them.

Method

Browning the Sausages & Bacon

  1. Preheat oven to 160°C
  2. Brown the sausages in a frying pan over medium heat for 5 minutes (they finish cooking in the oven)
  3. Cut each sausage in half
  4. Cook the bacon in the same pan for 3 minutes

Layering the Pot

  1. In a large casserole with a lid, layer half the potatoes, half the onions and the carrots
  2. Add the sausages and bacon, half the parsley and a good grind of pepper
  3. Top with the rest of the onions, then the rest of the potatoes
  4. Pour over the chicken stock

Slow Cooking & Serving

  1. Cover and bake for 2 hours
  2. Take the lid off for the last 30 minutes so the top potatoes colour
  3. The bacon is salty, so taste the broth before adding any salt
  4. Scatter with the rest of the parsley and serve in bowls with bread to mop up the broth

Tip Not sure which cut to buy? Ask at the counter and we will cut it the way the recipe needs.

Buy the ingredients

Order the meat for this recipe online and collect it in store at Forestville.

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Illustration