Coddle

Name: Coddle
Prep time: 5 min
Total time: 152 min
Ingredients: Drizzle of rapeseed oil; 450g sausages; 200g bacon; cut into strips; 1 onion; diced; 2 carrots; sliced; 1kg potatoes; peeled and sliced; Freshly ground black pepper; 500ml chicken stock; warmed; 1 bay leaf; Handful of fresh parsley; chopped

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- Prep Time
- 5 Minutes
- Cook Time
- 152 Minutes
- Serves
- 8 People
- Difficulty Level

Coddle – Recipe from Brian McDermott’s cookbook Traditional Irish Cooking For Today.

While coddle is associated with Dublin, it’s eaten all over Ireland.

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Ingredients

Drizzle of rapeseed oil
450g sausages
200g bacon, cut into strips
1 onion, diced
2 carrots, sliced
1kg potatoes, peeled and sliced
Freshly ground black pepper
500ml chicken stock, warmed
1 bay leaf
Handful of fresh parsley, chopped

Instructions

Preheat the oven to 170°C/325°F/Gas Mark 3.
Heat the oil in a frying pan and brown the sausages. Add the bacon and cook for 2 minutes.
Place half of the bacon and sausages in the bottom of an earthenware dish and add half the onions, carrots and potatoes.
Season with pepper, and repeat with another layer of meat and vegetables. Pour the warm stock over and add the bay leaf.
Cover with a lid and cook for 2 hours. Remove the lid and cook for a further 30 minutes.
When cooked, sprinkle with chopped parsley and serve.