Dublin coddle recipe

24 ratings

This traditional Irish potato, sausage and bacon stew hails from Dublin and is the ultimate comfort food to fuel the family. See method

Ingredients

If you don't have any leeks, try using spring or white onions instead

of the reference intake
Carbohydrate 46.2g Protein 25.1g Fibre 5.2g

Preheat the oven to Gas 4/180°C/Fan 160°C.
Cut the bacon into thick slices. Bring 1.2 Litre (2 pints) water to the boil. Add the bacon and sausages and leave to simmer for 5 mins. Then drain, reserving the cooking water. Place the meat into a large, deep ovenproof dish.
Arrange the onions and potatoes around and scatter over some of the parsley. Season and then pour over enough of the cooking liquid to just cover.
Tuck a piece of buttered grease-proof paper on top and cook in the oven for 1hr – 1hr 15mins until the liquid has nearly boiled away, the meat is cooked through and the vegetables are soft.
Scatter over some more parsley and serve with buttered greens.

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