The Dublin coddle, cooked with banger sausages (the kind that tends to burst over high-heat cooking) and belly bacon, is just one of the many Irish recipes for boiled meat and vegetables. It is essentially a stew as the dish requires lengthy cooking over very low heat. I love it for its simplicity and the very little effort required to prepare it.
- Heat the cooking oil in a pot with a thick bottom.
- Add the sausages and cook, turning occasionally, until lightly browned and the skins burst. Transfer the sausages to a plate.
- In the remaining oil, sauté the garlic and onions.
- Add the diced carrots, then the potatoes.
- Pour in the broth.
- Arrange the sausages on top of the potatoes, followed by the bacon.
- Season with salt and pepper. Bring to the boil, lower the heat, cover and simmer for an hour to an hour and a half.
- Ladle the Dublin coddle into bowls, sprinkle with parsley and serve hot.
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