Irish Sausage Coddle
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A popular dish in Dublin, this coddle has streaky bacon and sausages simmered with potatoes and onion. Feel free to dress it up with your favourite seasonings.
250g smoked streaky bacon
450g (8 approx) good quality sausages
1 onion, thickly sliced
8 large potatoes, peeled and quartered
water, as needed
freshly chopped parsley, to serve
- Cook the bacon in a large frying pan; once cooked, slice into big chunky pieces and transfer into a large casserole pot.
- Brown the sausages in the bacon fat; add to casserole pot.
- Soften the onions in the frying pan; add to the pot, along with the potatoes. Pour enough cold water in to cover the potatoes.
- Cover the pot, bring to a boil. Then simmer on a very low heat for 1 or 1 1/2 hours, or until the potatoes are tender.
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