Dublin Coddle

INGREDIENTS

1lb Irish sausages

1lb bacon

2 pints chicken stock

1lb potatoes, peeled and cut into large dice 2 large onions, roughly chopped

METHOD

1. Place a large Dutch oven over medium-high heat; cook the sausages and bacon in the bottom of the Dutch oven until the bacon is crisp; drain fat from the pan, reserving 1 tablespoon of drippings.

2. Crumble the bacon and halve the sausages.

3. Heat the reserved drippings to the Dutch oven over low heat along with the crumbled bacon and sausages.

4. Add the onions; cook and stir until the onions soften, 7 to 10 minutes.

5. Stir in the stock and bring to a simmer. Add the potatoes and cook until potatos are fork tender (30 to 45 minutes).

6. Season with salt and pepper to serve. Garnish with fresh parsley