Cider-Braised Coddle with a Crisp Potato Top

Method

1. Preheat the oven to 170 °C for 15 min. Meanwhile, slice the potatoes 5 mm thick and drop them into cold water to rinse off the starch, thinly slice the onions, and cut the bacon into chunky 2 cm batons.

   oven

2. Heat the oil in a 24 cm ovenproof casserole or deep pan over medium-high heat. Add the sausages and brown them for 8 min, rolling them around until deep brown on every side, then lift them onto a plate. These browned bits are the backbone of the broth.

   Add in this stepVegetable oil 2 tspPork sausages (high meat content) 5

   medium-high heat

3. Add the bacon to the same pot and cook over medium heat for 5 min, until the fat runs and the edges turn crisp, then lift it out next to the sausages.

   Add in this stepThick-cut bacon or a piece of back bacon 180 g

   medium heat

4. Add half the butter and the onions and cook over medium-low heat for 10 min, scraping up the browned bits, until soft and golden. Don't rush: onions cooked too hot turn bitter.

   Add in this stepButter 13 gOnions (medium) 1½

   medium-low heat

5. Pour in the cider and scrape the bottom with a wooden spoon to dissolve every bit of flavour, then boil over high heat for 3 min until reduced by about half and the sharp alcohol smell has gone. Add the stock, thyme, bay leaves and pepper, then return the sausages and bacon with their juices and spread them out evenly.

   Add in this stepDry cider 150 mlChicken stock 350 mlFresh thyme sprigs 3Bay leaves 1Coarsely ground black pepper ½ tsp

   high heat

6. Pat the potato slices completely dry and arrange them over the meat in overlapping circles like roof tiles, then sprinkle with the salt. They should be only half submerged so the tops can crisp. Cover with the lid or foil and bake in the oven at 170 °C for 45 min.

   Add in this stepWaxy potatoes 550 gSalt ½ tsp

   oven

7. Turn the oven up to 210 °C. Melt the remaining butter and brush it over the potatoes, then bake uncovered in the oven for 20 min more, until the edges of the potatoes are brown and crisp. The sausages should reach 75 °C in the centre.

   Add in this stepButter 13 g

   oven

8. Let it rest for 5 min so the broth settles, fish out the thyme stalks and bay leaves, scatter over the parsley and bring the pot straight to the table.

   Add in this stepFlat-leaf parsley, chopped 2 tbsp