Dublin Coddle (Bacon, Sausage and Potato Stew)
)
A traditional (and easy!) home-style dish made with leftover rashers (bacon), sausages and potatoes.. It's often served in pubs too. Everyone has their own way to make this - you can stew it or bake it, you can choose to brown the bacon & sausages or just toss everything straight into the pot... All you really need is the bacon, sausages and potatoes, but some like to add apple and carrots too!
Background: Dublin coddle is well loved in Dublin but eaten everywhere! It was traditionally made a the end of the week to use up the leftover rashers and sausages.
Dublin
Serves 3
- Sausages (3 fat sausages)
- Rashers/Bacon (3 slices)
- Onion, diced (1 medium)
- Potatoes, peeled (3 small (or more if not adding other vegetables))
- Carrot (optional), cut into chunks (1)
- Apple (optional), cubed (1)
- Fresh or dried thyme (2-3 springs or 1 tsp dry)
- Chopped parsley (1 Tbsp)
Preparations
-
Step 1
If you like, lightly brown the bacon and sausages in a frying pan, but don't make the bacon crisp.
-
Step 2
Add all ingredients to a heavy pot. You cut the bacon and sausages into smaller pieces or leave whole.
-
Step 3
Add just enough water to cover all ingredients.
-
Step 4
Bring to a boil on high, then immediately turn to low. Cover with lid and simmer on low for 1-2 hours.
-
Step 5
Remove lid and let any excess water boil off if it's too soupy.
-
Step 6
Adjust taste with salt and pepper and garnish with additional parsley.
-
Step 7
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.
Be First to Comment!
Previous Recipe