Name: Dublin Coddle
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Ingredients: 340 g thick cut bacon, or gammon (, sliced into 1 inch strips); 2 (400g) packets gluten free pork sausages; 2 medium onions (, sliced); 235 g gluten-free apple cider; 10 sprigs thyme; 20 g fresh parsley (, roughly chopped); 3 bay leaves; 1.3 kg waxy potatoes (, peeled and cut into large chunks); 230 g carrots (, cut into 1-inch pieces); 2 gluten free beef stock cubes ((with about 500ml water)); Pinch freshly ground black pepper

Dublin Coddle

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

Irish

3 30

What you'll need

340 g thick cut bacon, or gammon , sliced into 1 inch strips
2 (400g) packets gluten free pork sausages
2 medium onions , sliced
235 g gluten-free apple cider
10 sprigs thyme
20 g fresh parsley , roughly chopped
3 bay leaves
1.3 kg waxy potatoes , peeled and cut into large chunks
230 g carrots , cut into 1-inch pieces
2 gluten free beef stock cubes (with about 500ml water)
Pinch freshly ground black pepper

Method:

Preheat the oven to 135°c.
Heat a large casserole dish over medium heat and add the bacon. Cook the bacon until it is crisp, then remove with a slotted spoon and transfer it to a paper towel-lined plate. Reserve 2 tablespoons of dripping in the pot.
Return the pot to medium heat. Working in batches, add the sausages. Brown the sausages on all sides, then transfer them to a plate.
Add the onions to the pot and cook until they are slightly tender, about 3-4 minutes. Pour in the cider to deglaze the pot, scraping the bottom of the pot with a spoon.
Cut the sausages into 2-inch pieces and layer them on top of the onions. Scatter in the bacon, thyme, parsley, and bay leaves. Layer the potatoes and carrots on top of the sausages and herbs. Pour in the beef stock and season with black pepper.
Bring the pot to a gentle simmer, then tightly cover it and transfer to the oven. Cook for 2-2½ hours, until the potatoes are extremely tender. Remove the thyme sprigs and bay leaves before serving.

Nutrition

N/A

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