Dublin Coddle | Jono & Jules do food & wine

We have by no means tried Dublin coddle, primarily as a result of it is normally served with anemic sausages. On this recipe from Neven Maguire you brown them; all in all a way more wise method.

Wine suggestion: This dish works completely with a Grenache mix. A present favourite for us this time as a result of they drink so properly, Romain Roche’s Côtes du Rhône. So properly balanced and easy, however with a heat of the solar and comfortable, velvety spice.

Dublin Coddle – for 4 individuals to six

• 1 tbsp canola oil
• High quality pork sausages – 2 per individual
• 2 onions, sliced
• 150 g dried bacon strips
• 1 tbsp flour
• 2 tsp contemporary thyme leaves
• 4 carrots, sliced
• 750 g potatoes, peeled and thinly sliced ​​(use a mandoline you probably have one)
• 2 tsp Worcestershire sauce
• 400 ml hen inventory
• 15g butter
• 1 tbsp chopped contemporary flat-leaf parsley

Preheat the oven to 180C/350F/gasoline mark 4.

Warmth half the oil in a big frying pan and brown the sausages on all sides. Place on a plate and lower every sausage into three thick items and put aside.

Add the remainder of the oil to the pan and fry the onions and bacon for 6-8 minutes till mild golden brown. Stir within the flour and thyme and cook dinner, stirring, for one more minute. Add the sausages, carrots and half the potatoes. Season generously, then shake to evenly coat.

Flip off the warmth and divide the remainder of the potatoes over it. Stir the Worcestershire sauce into the inventory and pour over the potatoes. Drizzle with the butter and season to style.

Cowl the casserole with a lid and bake for 1 hour, then take away the lid and cook dinner for an extra half-hour or till the toppings are tender and golden brown. Sprinkle the parsley on high earlier than serving.

(Authentic recipe from Extra Midweek Meals by Neven Maguire, Gill Books, 2022.)