Coddle: Dublin's Traditional Sausage Stew

Ingredients

• 8 links pork sausages
• 4 slices bacon
• 2 medium onions
• 4 medium potatoes
• 1 bunch fresh parsley
• 1 teaspoon black pepper
• 4 cups chicken broth
• 2 medium carrots
• 2 leaves bay leaves
• 1 teaspoon salt

Instructions

1. 1

   In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the drippings in the pot.

2. 2

   In the same pot, add the pork sausages and brown them on all sides, approximately 8-10 minutes. Remove the sausages and set aside.

3. 3

   Add the chopped onions and diced carrots to the pot, cooking over medium heat until softened, about 5 minutes.

4. 4

   Peel and chop the potatoes into bite-sized pieces. Add the potatoes, chicken broth, bay leaves, black pepper, and salt to the pot. Stir to combine.

5. 5

   Return the bacon and sausages to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.

6. 6

   After 30 minutes, check the potatoes for tenderness. If they are soft, remove the pot from heat. If not, continue to simmer for an additional 10 minutes.

7. 7

   Once cooked, remove the bay leaves and stir in chopped fresh parsley. Adjust seasoning if necessary.

8. 8

   Serve hot in bowls, garnished with additional parsley if desired.