Legend has it that this sausage and potato stew was left on the stove to ‘coddle’, while some family members were out sinking pints rather than sitting at the dinner table.
Serves four.
- 8 strips thick-cut bacon, cut into 2.5cm pieces
- 2 tablespoons butter
- 2 yellow onions, chopped
- 4 cloves garlic, minced
- 1 cup chopped shallots, plus more to garnish
- 1 cup stout
- 1 tablespoon fresh thyme leaves
- 1/4 cup chopped Italian parsley
- Pepper and salt
- pinch cayenne
- 1.5kg yellow potatoes, peeled and halved
- 4 cups chicken stock
- 1kg large pork sausage links
Cook bacon in a large oven-safe pot with a lid over medium heat, turning occasionally, until evenly browned.
Add butter, onions, and pinch of salt, cook until onions are soft and translucent.
Add garlic and shallots, cook for a further 2 minutes.
Add beer, raise heat to high and cook, stirring occasionally, until beer has reduced by about 75%.
While beer is reducing, season with thyme, parsley, black pepper, salt, and cayenne.
Once beer has reduced, add potatoes and broth and bring to a simmer.
Preheat oven to 150 degrees C.
Prick sausage on both sides and add to the pot on top of the other ingredients.
Cover and place pot into the preheated oven.
Cook for about 2 1/2 hours.
Remove the lid, and continue cooking uncovered for about 1 more hour. Remove from oven and skim excess fat from top before serving. Garnish with shallots.
