Dublin Coddle

This is a modern take on the irish classic. Comfort food at its best. Just in time for St.Patricks day. I would not suggest using american bacon for this, if you cant get british rashers bacon, use canadian bacon.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 8  ounces unsmoked bacon, chopped (rashers)
• 1  onion, chopped
• 1  tablespoon  vegetable oil
• 1  lb pork sausage link
• 4  large potatoes, peeled and sliced
• 2  carrots, chunked
• 10  fluid ounces  vegetable stock
• 1  bouquet garni (parsley, sage & thyme)
• 1  tablespoon butter
• 1  cup savoy cabbage, shredded

Directions

1. Preheat oven to 180c/360f.
2. Brown sausage all over in skillet, no need to cook completely. Allow to cool, then cut into 1" chunks.
3. In a big bowl, combine half the potatoes, onion, carrots, bacon, cabbage and herbs.
4. Tip into larhe casserole dish, and arrange the remaining potato slices on top.
5. Cover with a lid and cook for 1 hour.
6. After 1 hour, increase oven temperature to 200c/405f. Remove lid from dish and dot the potatoes with the butter.
7. Place dish back in oven and bake till top layer of potatoes are golden, about 20 minutes.