Dublin Coddle

Instructions

1. Cut the bacon into 1-inch squares.
2. Bring the stock to a boil in a medium saucepan with a well-fitting lid.
3. Add the sausages and bacon; simmer for about 5 minutes.
4. Remove the sausages and bacon; save the liquid.
5. Cut each sausage into 4 or 5 pieces.
6. Peel the potatoes and cut into thick slices.
7. Skin the onions and slice them.
8. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon.
9. Repeat the process once more and then finish with a layer of potatoes.
10. Pour the reserved stock over the layers and season lightly with salt and pepper.
11. Cover and simmer gently for about an hour.
12. Adjust the seasoning and serve piping hot.