Dublin Coddle

The recipe

Instructions

1. 1
   Fry the sausages and chopped bacon in a large pot for 5 minutes until lightly coloured, then lift out.
2. 2
   Layer the sliced potatoes and onions into the pot, tucking the sausages and bacon among them and seasoning with salt and pepper.
3. 3
   Pour over enough water to just cover, add the crumbled stock cube, bring to a simmer and cover.
4. 4
   Cook gently for about 90 minutes until the potatoes are soft and the sausages are cooked through, then scatter with chopped parsley to serve.

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