Irish Potato Stew with Sausage (Dublin Coddle)

Ingredients

• 300 g bacon (chunked)
• 600 g pork sausages
• 2 onions
• 1 Garlic clove
• 4 large potatoes (starchy)
• 3 sprigs thyme
• 1 bunch parsley
• 500 ml apple cider
• 500 ml vegetable broth
• Pepper

Instructions

1. 1.

   Cut the bacon into pieces and lightly crisp in a pan, then transfer to a stockpot. Slice the sausages into bite‑sized chunks and sear them briefly in the rendered bacon fat before adding them to the pot.

2. 2.

   Peel and slice the onions, mince the garlic, and sauté both in the bacon‑fat pan until translucent; add to the pot as well.

3. 3.

   Peel and dice the potatoes, then pour them into the pot.

4. 4.

   Wash the herbs, set aside half a bunch of parsley for garnish. Tie the remaining herbs with kitchen twine and add to the pot. Pour in the apple cider and top up with broth so everything is just covered; season with pepper.

5. 5.

   Simmer gently for about 1½ hours.

6. 6.

   Finely chop the remaining parsley leaves and sprinkle over the Dublin Coddle before serving. It pairs best with fresh bread.