Traditional Dublin Coddle recipe

Chop the bacon and sausages into pieces.

Heat 2-3 tablespoons of rapeseed oil in a heavy base pan.

Add the fattier pieces of bacon first to render down the fat.

Once the fat has rendered, add the rest of the bacon pieces.

Brown the sausages in the pan without cooking them through.

Add one large sliced onion on top of the sausages.

Cook for a few minutes until the onions start to break down.

Add 4 thinly sliced carrots and cook for another 4-5 minutes.

Pour in 1.5 pints of chicken stock and add 6 thinly sliced potatoes.

Push the potatoes down into the stock, cover with a lid, and reduce heat to medium.

Simmer for about 1.5 to 2 hours before seasoning.

Equipment Needed

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