Coddle
Easy
Coddle – Recipe from Brian McDermott’s cookbook Traditional Irish Cooking For Today. While coddle is associated with Dublin, it’s eaten all over Ireland.
PREP IN
5 MIN
COOK IN
152 MIN
SERVE
8
Coddle
Easy
PREP IN
5 MIN
COOK IN
152 MIN
SERVE
8
Introduction
Coddle – Recipe from Brian McDermott’s cookbook Traditional Irish Cooking For Today. While coddle is associated with Dublin, it’s eaten all over Ireland.
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
Method
- 1. Preheat the oven to 170°C/325°F/Gas Mark 3.
- 2. Heat the oil in a frying pan and brown the sausages. Add the bacon and cook for 2 minutes.
- 3. Place half of the bacon and sausages in the bottom of an earthenware dish and add half the onions, carrots and potatoes.
- 4. Season with pepper, and repeat with another layer of meat and vegetables. Pour the warm stock over and add the bay leaf.
- 5. Cover with a lid and cook for 2 hours. Remove the lid and cook for a further 30 minutes.
- 6. When cooked, sprinkle with chopped parsley and serve.
