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Dublin Coddle Recipe

Ingredients

How to make it

  • Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid.
  • Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon.
  • Repeat the process once more and then finish off with a layer of potatoes.
  • Pour the reserved stock over and season lightly to taste.
  • Cover and simmer gently for about an hour.
  • Adjust the seasoning and serve piping hot

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The Cook

chef_irish Gainesville, FL

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