Irish Coddle
Member recipe

Irish Coddle

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(5 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)

Comments, questions and tips

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17th Oct, 2018
Highly recommend switching the chicken stock to cider, the apple and sugar works beautifully with Coddle. In honesty, and as a man bread and buttered in Dublin, I would argue that it's not Coddle without cider!
3rd Nov, 2010
so i just used water! so tasty!!
3rd Nov, 2010
love it but don't think you need the chicken stock - there's enough salt in the sausages and bacon
2nd Jul, 2010
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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