Irish Coddle
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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Showing items 1 to 6 of 6
- 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
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 casserolestep 2
Add half the onions, potatoes, carrots, salt, pepper and parsley . Add another layer of meat and vegetables, season to tastestep 3
Cover with a lid and cook in a slow oven (180 degress, gas mark 3) for about 2 hoursstep 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)
