Irish Coddle Sausage and Potato Pot

Ingredients

• 10 oz pork sausages, sliced
• 1 lb potatoes, sliced
• 2 cups low-sodium chicken stock
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper
• 4 slices brown bread, for serving

Steps

1. Heat the oil or butter in a heavy pot over medium-high heat and brown the sliced sausage for 5 to 6 minutes, turning, until well coloured on both sides. Lift it out and leave the rendered fat in the pot.
2. Add the onion to the fat with a pinch of salt and cook for 5 to 6 minutes until soft and golden, scraping up the browned bits, then add the garlic for 30 seconds.
3. Layer the sliced potatoes over the onions, tuck the browned sausage in among them, and add the bay leaf.
4. Pour in the stock so it comes about three-quarters of the way up the potatoes, no higher. Coddle should braise, not boil, and too much liquid gives you a thin soup.
5. Season with salt and plenty of black pepper, bring to a bare simmer, then cover tightly and cook over low heat for 35 to 40 minutes.
6. Do not stir during cooking; shake the pot gently instead, so the potato slices stay whole and their starch thickens the broth.
7. Check that the potatoes are completely tender and the broth has reduced to a light, cloudy gravy. If it is still thin, uncover and simmer for 5 minutes more.
8. Remove the bay leaf, rest for 5 minutes, then serve in deep bowls with the fresh herbs, lemon wedges, and brown bread.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.