300g bacon, a piece
600g pork sausages
1 clove garlic
4 large, waxy potatoes
3 sprigs thyme
1 bunch parsley
500ml vegetable stock
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut the bacon into pieces and fry lightly in a frying pan, then transfer to a saucepan. Cut the sausages into bite-sized pieces and brown lightly in the bacon fat in the frying pan. Then add to the saucepan.
Peel and slice the onions and peel and chop the garlic. Sweat both in the bacon fat until translucent, then add to the saucepan.
Peel the potatoes, cut into small pieces and add to the pan.
Wash the herbs and reserve 1/2 the bunch of parsley. Tie the herbs into a bunch with kitchen string and add to the pan. Add the cider and enough stock just to cover the contents of the pan. Season with pepper.
Simmer the stew gently for about 1.5 hours.
Chop the reserved parsley (leaves) and sprinkle over the Dublin Coddle to serve. Serve with bread.