You’ll Need
For the Coddle
8 thick pork sausages
200g smoked bacon lardons
700g waxy potatoes, cut into 2cm slices
2 onions, thickly sliced
2 garlic cloves, finely grated
1 tsp dried thyme
2 bay leaves
For the Broth
250ml chicken stock
150ml Irish stout
1 tsp Worcestershire sauce
½ tsp black pepper
To Finish
Chopped parsley
Buttered soda bread
Optional but dangerous
Wholegrain mustard
Extra bacon
A pint of stout
Method
Preheat your air fryer to 195°C.
Air fry the sausages and bacon for 8 minutes, turning the sausages once.
Cut each sausage into three thick pieces.
Layer the potatoes, onions, garlic, thyme, bay, sausage and bacon in four deep heatproof pots.
Stir the stock, stout, Worcestershire sauce and pepper together and pour it over.
Cover the pots tightly with foil and air fry at 175°C for 28-32 minutes.
Remove the foil and cook at 195°C for 5 minutes to colour the top.
Check the sausages have reached 75°C and the potatoes are tender.
Discard the bay leaves, finish with parsley and serve with soda bread.