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Dublin Coddle

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Absolutely a must try. Taken from Traditional Irish Cookery by Carmel Kavenagh.

Absolutely a must try. Taken from Traditional Irish Cookery by Carmel Kavenagh.

Ingredients

Serves: 0

Metric Cups
  • 300 millilitres vegetable stock (or ham stock)
  • 450 grams sausages
  • 225 grams bacon (thick rashers chopped)
  • 6 potatoes (peeled and thickly sliced)
  • 3 onions (sliced thinly)
  • 1 pinch of salt
  • 1 pinch of pepper
  • 11 fluid ounce vegetable broth (or ham stock)
  • 15⅞ ounces sausages
  • 7⅞ ounces bacon (thick rashers chopped)
  • 6 potatoes (peeled and thickly sliced)
  • 3 onions (sliced thinly)
  • 1 pinch of salt
  • 1 pinch of pepper

Method

Dublin Coddle is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Bring the stock to the boil in a large saucepan, and the sausages and bacon and simmer for 5 minutes
  • Remove the sausages and bacon (reserve the liquid) and cut into chunks.
  • Starting and finishing with a layer of potatoes layer the ingredients into the saucepan, pour over the reserved stock and season generously.
  • Cover and simmer gently for 1hour or until all ingredients are tender.
  • Bring the stock to the boil in a large saucepan, and the sausages and bacon and simmer for 5 minutes
  • Remove the sausages and bacon (reserve the liquid) and cut into chunks.
  • Starting and finishing with a layer of potatoes layer the ingredients into the saucepan, pour over the reserved stock and season generously.
  • Cover and simmer gently for 1hour or until all ingredients are tender.
  • Tell us what you think