Simon Rimmer’s recipe for Dublin coddle is a warming dish for the colder months.
Preheat the oven to 180C/350F/Gas 4.
Place the sausages and panectta in a saucepan. Add the stock and bring to the boil for five minutes.
Spread one of the sliced onions over the bottom of a casserole dish. Cover with the herbs and a layer of potatoes. Add some of the the pancetta pieces and sausages, reserving the stock.
Repeat the layering process in step 3. Pour over the reserved stock, dot with the butter and season well with salt and freshly ground black pepper. Cover the dish with aluminum foil and bake in the oven for one hour.
