🇮🇪 Ireland recipe
Dublin Coddle
Dublin coddle is the quintessential Saturday night supper of working-class Dublin, traditionally made to use up leftovers before the Sunday roast. The name comes from the slow, gentle coddling of the ingredients in a covered pot. Pork sausages and thick rashers of back bacon are layered with potatoes and onions, then slowly simmered until everything melds into a comforting, savory broth. It is unpretentious, deeply satisfying food with a history stretching back over 300 years.
Prep15 mins
Cook1 hr 45 mins
Serves4
Difficultyeasy
Ingredients
- 8 good-quality pork sausages
- 8 rashers of back bacon, cut into large pieces
- 1kg potatoes, peeled and thickly sliced
- 2 large onions, thickly sliced
- 500ml chicken stock
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- Salt and freshly ground black pepper
- Knob of butter
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 430
- Protein
- 24 g
- Carbs
- 26 g
- Fat
- 26 g
