Dublin Coddle – Gavin McDonagh, Brioche Ranelagh

Serves 4

454g cocktail sausages

454g bacon pieces with fat (you can use rashers if you desire)

4 sticks of celery

2 leeks ( just the white half of the leek )

4 medium sized potatoes

50 grams of barley

1 bunch of parsley

Method

1 Wash, peel and chop the potatoes ( large cubes )

2 Wash and slice the leeks and celery

3 Peel and chop the onion

4 Separate the sausages if bought as a string

5 In a large pot, add the potatoes, onions, leeks, celery, barley, sausages, rashers and season with

salt and white pepper

6 Add enough cold water to the pot to cover the ingredients and place on a high heat

7 When the coddle comes to the boil, lower the heat and simmer for 45 minutes

8 Wash and chop the parsley

9 When the coddle is cooked serve in bowls and sprinkle with parsley

10 Serve with crusty bread with lots of real butter