A hearty meal: Coddle recipe
By Ella Walker . Published 2020-11-30BOLD-Food
Coddle, or Dublin coddle to be more precise, is a dish made up of leftover sausages and bacon.
Ingredients:(Serves 8)2tbsp rapeseed oil, plus extra if needed500g sausages, cut into pieces if preferred500g streaky bacon, cut into pieces500g onions, sliced2tbsp chopped thyme2 bay leaves1 litre chicken stock1kg potatoes, peeled and cut into chunks4tbsp chopped parsleyFreshly ground black pepper
- Warm the oil in a large pan over a medium heat. Add the sausages and bacon and fry for about 10 minutes until they have a nice colour. Remove the meat from the pan and set aside.
- Add the sliced onions to the pan and a little more oil if necessary. Reduce the heat and fry for about 10 minutes so that the onions caramelize slowly.
- When the onions have a nice colour, return the sausages and bacon to the pan and add the thyme and bay leaves. Cover with the chicken stock (broth) and return to the boil. Reduce the heat to a simmer and add the potatoes. Cook for about 30 minutes.
- Add the chopped parsley and plenty of black pepper and serve.