Irish Coddle
Member recipe

Irish Coddle

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(2 ratings)

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Serves 4

Home comfort food for the recession

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  • 900g potatoes, peeled and sliced into slices
  • (approx thickness of euro coin)
  • 500 ml chicken stock
  • 450 g sausages, cut into large chunks
  • 225g lean bacon or cooked ham cut into thick strips
  • Large onion, peeled and thickly sliced
  • 2 or 3 large carrots, peeled and sliced
  • Salt and black pepper
  • 2 tablespoons chopped parsley


    1. Brown the sausages and bacon in a frying pan for a few minutes. Place half the sausages and bacon in the bottom of a large, oven proof casserole
    2. Add half the onions, potatoes, carrots, salt, pepper and parsley . Add another layer of meat and vegetables, season to taste
    3. Cover with a lid and cook in a slow oven (180 degress, gas mark 3) for about 2 hours
    4. Remove the lid for the last 30 minutes and dot the top layer with butter (this allows the top layer to colour and crisp up)

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Comments (3)

bananamay's picture

so i just used water! so tasty!!

bananamay's picture

love it but don't think you need the chicken stock - there's enough salt in the sausages and bacon

gaughan84's picture

Should this not be made with boiled beef sausages?thas how i remember it as a child but all in all a good dish

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