Dublin Coddle

As a Cavan man I can’t pretend that this is an authentic version (I like to brown the sausages first so that they have a bit of colour), but I can promise that it’s tasty and easy to make. There are now so many delicious premium sausages on the market, but I love Pat O’Neill’s range from Wexford. He also does excellent lardons, which are just thick-cut pieces of streaky bacon with all the work done for you!