DUBLIN CODDLE WITH BANGERS AND BACON

Practically every Irish kitchen has some version of this one-dish meal of sausages, potatoes, onions and bacon, says Judith Mcloughlin. Though her mother often served it as a spontaneous family meal, it also makes for an easy-to-assemble company dish, especially with a garnish of quick-fried and salted sage leaves.

1 tablespoon vegetable oil

4 slices thick-cut bacon, sliced in

¼-inch strips

1 pound (4-6) fresh bratwurst or other mild pork link sausages, cut in thirds

2 medium red onions, sliced into

strips

2 cloves garlic, thinly sliced 1½ tablespoons apple cider vinegar 1¾ cups chicken stock

1 tablespoon butter, at room

temperature

1½ pounds Yukon Gold or redskinned

potatoes, thinly sliced Coarse sea salt and black pepper 2 tablespoons olive oil Handful of fresh sage leaves

Heat the oven to 350 degrees.

In a large skillet, heat the vegetable oil over medium-high heat. Add the bacon and fry until crispy, about 5 to 7 minutes. Drain the bacon on a paper-towel-lined plate.

Add the sausages to the skillet and brown on all sides over medium-high heat, about 5 minutes. Remove the sausages to a plate and set aside.

Pour and discard all but 2 tablespoons of oil from the skillet, add the onions, and saute until they begin to caramelize, about 5 to 7 minutes. Add the garlic to the pan and cook 1 minute longer. Add the vinegar and chicken stock to deglaze the pan, scraping up all the browned bits, and cook for a few minutes until slightly reduced.

Grease a 9-by-13-inch pan with the butter, then add the potatoes in an even layer. Season with salt and pepper. Using a slotted spoon, transfer the sauteed onions and garlic mixture to the pan and spread over the potatoes. Lay the sausage pieces over the onions. Pour the stock remaining in the skillet over the dish.

Bake, uncovered, for 50 minutes until potatoes are soft and most of the liquid has evaporated.

Prepare the garnish: In a small pan, heat the olive oil over high heat, add the sage leaves for just a few seconds, and transfer the sage with a slotted spoon to the plate with the bacon. Sprinkle with coarse salt. Distribute the mixture over the top of the dish, rewarming the dish in the oven for a few minutes before serving if necessary.

Serves 4-6.

Per serving, based on 4: 720 calories (percentage of calories from fat, 61), 27 grams protein, 44 grams carbohydrates, 4 grams fiber, 49 grams total fat (16 grams saturated), 90 milligrams cholesterol, 1,766 milligrams sodium.