Dublin Coddle
A community recipe by KitchenGoddessNot tested or verified by Nigella.com
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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.
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 ounces 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.
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