Dublin Coddle

• 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

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

bacon, onion, vegetable oil, pork sausage, potatoes, carrots, vegetable stock, bouquet garni, butter, savoy cabbage

Taken from www.food.com/recipe/dublin-coddle-217329 (may not work)