serves
4
prep
5 minutes
cook
1:40 hour
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
1:40
hour
difficulty
Easy
level
Ingredients
- 300 g bacon, a piece
- 600 g pork sausages
- 2 onions
- 1 clove garlic
- 4 large, waxy potatoes
- 3 sprigs thyme
- 1 bunch parsley
- 500 ml cider
- 500 ml vegetable stock
- Pepper
Instructions
- Cut the bacon into pieces and fry lightly in a frying pan, then transfer to a saucepan. Cut the sausages into bite-sized pieces and brown lightly in the bacon fat in the frying pan. Then add to the saucepan.
- Peel and slice the onions and peel and chop the garlic. Sweat both in the bacon fat until translucent, then add to the saucepan.
- Peel the potatoes, cut into small pieces and add to the pan.
- Wash the herbs and reserve 1/2 the bunch of parsley. Tie the herbs into a bunch with kitchen string and add to the pan. Add the cider and enough stock just to cover the contents of the pan. Season with pepper.
- Simmer the stew gently for about 1.5 hours.
- Chop the reserved parsley (leaves) and sprinkle over the Dublin Coddle to serve. Serve with bread.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
