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  • 900g potatoes, peeled and sliced into slices
  • (approx thickness of euro coin)
  • 500 ml chicken stock
  • 450 g sausages, cut into large chunks
  • 225g lean bacon or cooked ham cut into thick strips
  • Large onion, peeled and thickly sliced
  • 2 or 3 large carrots, peeled and sliced
  • Salt and black pepper
  • 2 tablespoons chopped parsley
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    Method

    • step 1

      Brown the sausages and bacon in a frying pan for a few minutes. Place half the sausages and bacon in the bottom of a large, oven proof casserole

    • step 2

      Add half the onions, potatoes, carrots, salt, pepper and parsley . Add another layer of meat and vegetables, season to taste

    • step 3

      Cover with a lid and cook in a slow oven (180 degress, gas mark 3) for about 2 hours

    • step 4

      Remove the lid for the last 30 minutes and dot the top layer with butter (this allows the top layer to colour and crisp up)
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    Comments, questions and tips (8)

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    Overall rating

    A star rating of 4.3 out of 5.8 ratings

    antosmanto.8283097

    You never brown the sausage or bacon, they are cooked in the liquid, give them a soft texture. Also creates a stock as the meat not sealed, you don't add chicken stock. I'm from Dublin, I have had coddle with fried sausages and bacon.

    darkhorse1909

    OK, I live in Dublin and make my Grandmother's recipe so I speak with a bit of authority. Whilst each household has it's own recipe and some will include veggies other than spuds & onions (I do, I add celery/leek/carrot if I have them) you NEVER brown the sausage/bacon, it is supposed to be pale…

    Catherine George 1

    I agree with you my ma,use to cooked this for me when I was young,and I still remember How she boils it all on the cooker stove taste great,from Dublin myself

    emmamclarnon

    Fail safe and so good for winter with cider instead of stock

    maryoreillySpyOibY-

    question

    When does the stock go in? It's not mentioned in the recipe......

    darkhorse1909

    I put everything in the post at the same time, so it doesn't really matter when you add it!

    Richie455

    A star rating of 3 out of 5.

    Highly recommend switching the chicken stock to cider, the apple and sugar works beautifully with Coddle. In honesty, and as a man bread and buttered in Dublin, I would argue that it's not Coddle without cider!

    Joanehennessy27795

    Never never add cedar.

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