Dublin Coddle

Introduction & method

The name Irish Coddle or Dublin Coddle, is believed to come from the way it is cooked - like a coddled egg, this sausage, bacon and potato stew is cooked slowly and gently. Simple things are often the best - coddle is really easy to make and utterly delicious.

Prep the Ingredients

Peel and chop the onion into small bits. Peel the potatoes and chop them into bite-sized chunks. Cut each sausage into 3, and cut the bacon into large chunks. Finely chop the parsley.

Cook the Coddle

Heat some oil in a frying pan, and sauté the sausage for about 5 minutes to brown the skin. You can cook the coddle in the oven or in a slow cooker. If you are using an oven, it needs to be pre-heated to 150°C (300°F). Add the ingredients to an ovenproof casserole dish or slow cooker (crockpot) pot. They need to be arranged in layers: onions first, then the meat, then the potatoes and any other vegetables. You need a good sprinkling of parsley between each layer. Pour the stock over everything, making sure it comes up to the top of the potatoes (top it up with water if you run out of stock). Put the lid on and cook for 3-5 hours.