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Remove the pot from the heat and turn of the burner. Transfer the sausages to a cutting board. Cut each of the sausages into thirds. In the now empty pot, layer in the potatoes, a generous pinch of kosher salt, some freshly ground black pepper and 1/2 of the parsley. Next add in the onions, leeks and sausages.
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In a 10-inch skillet with a tight fitting lid, heat the olive oil over medium high heat. When the oil starts to glisten and moire, carefully add the sausages and cook, turning occasionally until browned. Transfer the sausages to a plate. Into the pan, over a medium heat, layer in half of the onion, potatoes and cabbage.
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Heat a large skillet to medium-high and brown sausage on all sides. Continue to cook until sausage has reached an internal temperature of 160˚F. Remove from pan and set aside. (Do not drain fat). Add onion, salt and pepper. Sauté, stirring frequently, until onions have softened - about 10 minutes.
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Dublin coddle is usually made with Irish pork sausages, known as bangers, so if you can find those, I highly recommend using them. For a more traditional version, instead of mixing all the ingredients together, you can layer the dish first with bacon and sausage, onion slices, potatoes then place in the oven to braise..
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Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. You could probably also make into patties and pan fry.
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Cook for about 15-20 minutes, turning them occasionally until they are browned and cooked through. Pan-Frying: Heat a tablespoon of oil or butter in a frying pan over medium heat. Add the sausages and cook for around 10-15 minutes, turning them frequently to ensure even browning. Baking: Preheat your oven to 375°F (190°C).
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Add the vegetable oil and heat. Place the sausage links or patties in the hot pan. Brown the sausages on all sides until they are fully cooked. (internal temperature should be 160 F for safety) Remove your homemade Irish sausages from the skillet and drain them on paper towels to eliminate excess oil.
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Create the layers: Off the heat, start by scattering half the potatoes on the bottom of the pot. Season with pepper and sprinkle chopped parsley. Top with half the onions/garlic and half the bacon. Add the remaining potatoes, seasoning with pepper and sprinkling parsley. Layer the rest of the onions and bacon.
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Preheat a cast iron skillet or heavy bottomed pan to medium heat and add 3 tablespoons of rendered fat or oil. Place the bangers into the pan and brown on all sides, about 3 minutes per side. Once browned, add ½ cup of water and steam the sausages until their internal temperature registers 165°F.
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Irish Sausage Recipe. 2 lbs of ground pork (if you can get a butcher to grind it for you fresh, ask for pork ground from the shoulder butt, otherwise, just use regular ground pork) 1 egg; 1 cup of bread crumbs; ¾ cup of cold water; 1 and ¼ tsps of salt; 1 and ½ tsps of dried thyme;
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Mix the Boston butt and pork belly in a container and place them into the freezer to chill for 15-20 minutes. Run the cold cubed pork through a food grinder using the medium size dye into another pan until all of it has been ground. Place it again in the freezer for 15-20 minutes.
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Add ½ cup of beef broth and stir until it's incorporated and the mixture is thick. Add the remaining 1 ½ cups beef broth and boil while stirring constantly. The onion gravy will thicken as it cooks. Return the bangers to the onion gravy, cover with a lid and simmer for 2-3 minutes until the sausages are fully cooked.
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Mix everything together in a bowl. Season with salt and pepper. Fry a tiny bit of the mixture in a pan with a little olive to check the seasonings. Re-season the rest of the mixture, if needed. Divide the mixture into twelve equal portions and shape each one into a sausage link or patty.
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Preheat your oven to 360 °. In a large pot, boil your potatoes for about 20 to 25 minutes. Meanwhile, cook the sausages in a skillet over a medium-high heat to give them some color, about 3 to 5 minutes. Remove them from the heat, place them on a tray and pop them in the oven for 20 minutes.