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Dublin Coddle

A warming Irish dish of layered sausages, pancetta, onions, and potatoes slow-baked in a rich chicken stock.

Comfort FoodPorkPotatoesWinterOne Pot

Estimated Nutrition

Per Serving Total
Calories 795.1 kcals 3180.2 kcals
Carbohydrates 36.4 grams 145.4 grams
Fat 60.2 grams 240.8 grams
Protein 28.1 grams 112.5 grams
Cook Time
65 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
50
g
Butter
dotted on top
Liquids
300
ml
Chicken Stock
strong
Meat
500
g
Pork And Leek Sausages
sliced
250
g
Pancetta
chopped
NutsSeeds
1
tbsp
Thyme
fresh leaves
1
tbsp
Basil
fresh, chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
Vegetables
2
pieces
Onion
sliced
6
pieces
Potato
peeled and sliced 0.5cm thick

Steps

  • Preheat the oven to 180°C.
  • Boil the sausages, pancetta, and stock in a saucepan for five minutes.
  • Layer one sliced onion, herbs, potatoes, pancetta, and sausages in a casserole dish.
  • Repeat the layering process and pour over the reserved stock.
  • Add butter, season with salt and pepper, cover with foil, and bake for one hour.