Dublin Coddle

Brown the bacon

1. Place a large Dutch oven on the stove and set it over medium heat. Add the bacon and cook slowly until the pieces turn lightly golden and release their fat. Stir occasionally with a wooden spoon so the pieces cook evenly. The bacon should be softened and lightly browned, not crisp or dark. If the pot gets too hot, lower the heat to maintain a gentle sizzle.

Cook the onions and aromatics

1. Add the butter directly to the warm bacon fat and let it melt. Scatter in the chopped onions with a pinch of salt and cook on medium heat until they become soft and translucent. The moisture they release will naturally cool the pot and prevent the bacon beneath from overbrowning. Add the garlic and green onions and cook for 1 to 2 minutes until they smell fragrant and sweet without turning brown.

Reduce the stout

1. Pour the stout beer into the pot and raise the heat slightly until it reaches a gentle simmer. Stir with a wooden spoon, scraping the bottom to lift any browned bits (these enrich the broth). Let the beer reduce until about three quarters of the liquid has evaporated. The mixture should look slightly thickened and smell warm and malty. Season with thyme, parsley, black pepper, salt and a small pinch of cayenne.

Add the potatoes and broth

1. Place the halved potatoes into the pot, nestling them into the aromatics. Pour the chicken broth over the top and bring the mixture to a gentle simmer. The potatoes should be mostly submerged and beginning to soften around the edges. If a few pieces float slightly, that is fine, they will settle as they cook.

Layer the sausages on top

1. Prick each sausage on both sides with a fork to prevent bursting as they cook. Lay them across the top of the potatoes so they steam gently rather than brown. As they cook, their juices will drip into the broth and deepen the flavor.

Slow cook in the oven

1. Cover the Dutch oven with its lid and transfer it to a 300 F oven. Cook for 2 1/2 hours without disturbing it. Remove the lid and cook for an additional hour so the broth reduces slightly and the flavors deepen. The potatoes should be very tender when pierced with a knife and the sausages should look plump and glossy.

Finish and skim

1. Carefully remove the pot from the oven and let it rest for a minute. Use a spoon to skim off any excess fat from the surface. Taste the broth and adjust the seasoning if needed. Sprinkle extra green onions over the top before serving for a fresh aromatic finish.