Preheat the oven to 200 degrees Celsius. Add the sliced potatoes along with the sage, paprika and oil to a bowl and give them a good mix. Sprinkle in a little seasoning. Line an oven tray with parchment paper and scatter the potatoes evenly over the tray. Place them in the oven for about 40 minutes, turning halfway through.
While the potatoes are cooking, make the coddle, heat a little oil in a large sauce pan over a high heat. When it comes to a shimmer tip in the onions, Leave them for a minute without stirring and then stir them briskly until they begin to caramelise. Continue stirring them over a high heat for another two minutes or so and then add the bay, cinnamon, garlic and stout. Lower the heat to medium and cook for about 5 minutes before adding the stock.
Partially cover with a lid, leaving some space for steam to escape and allow the coddle to simmer for another half hour or so stirring occasionally. When the onions have softened take a small bowl and whisk up the water, potato flour and mustard. Add this to the pot. It will thicken immediately, if too thick add a little water to thin it out. Stir in the sugar or syrup and take the coddle off the heat Fry off the sausages and rashers and add these into the coddle. Check the spuds they should be ready add these too along with some salt and a good twist of black pepper.
Serve the coddle with a good dash of Worcestershire sauce, a small mound of fresh parsley and several slices of thick batch slathered in plant-based butter.
