Coddle with Soda Bread

Ingredients

• about 225 g Sausages
• 6 slices Bacon
• about 450 g Potatoes
• 2 medium Onions
• 4 cups Vegetable Broth
• 4 slices Soda Bread
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Peel and cut the about 450 g potatoes into 2.54 cm cubes. Peel and thinly slice the 2 medium onions. Cut the about 225 g sausages into 2.54 cm pieces. Cut the 6 slices of bacon into 2.54 cm pieces.
2. 2In a large, heavy-bottomed pot or Dutch oven, create the first layer by evenly distributing half of the 2.54 cm potato cubes and half of the thinly sliced onions.
3. 3Add half of the 2.54 cm sausage pieces and half of the 2.54 cm bacon pieces on top of the potato and onion layer.
4. 4Repeat the layering process by adding the remaining half of the 2.54 cm potato cubes and remaining half of the thinly sliced onions, followed by the remaining half of the 2.54 cm sausage pieces and remaining half of the 2.54 cm bacon pieces.
5. 5Pour the 4 cups of vegetable broth over all the layers in the pot. Ensure the top layer of ingredients is partially submerged in the broth.
6. 6Place the pot over high heat and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 50-60 minutes. The coddle is ready when the potatoes are fork-tender and the sausages are fully cooked through, reaching an internal temperature of 74°C.
7. 7Carefully stir in the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Taste and adjust seasoning if needed.
8. 8Serve the hot coddle immediately with a slice of the 4 slices of soda bread on the side.

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