Dublin coddle

0
3612
Dublin coddle

Serves 4


2 tsp vegetable oil

8 good-quality pork sausages, quartered

350g waxy potatoes, peeled and chopped into 2cm cubes

2 large onions, chopped

600ml chicken stock (or the water left over from cooking bacon)

Salt and black pepper

100g leftover boiled bacon or fried streaky rashers, chopped into 1cm pieces

1 tbsp fresh parsley, finely chopped


  1. If you would prefer to brown the sausages, heat the oil in a large saucepan or casserole dish over a medium-high heat. Add the sausage pieces and cook for 5-6 minutes until lightly browned all over.
  2. Add the potatoes and onions. Pour in the chicken stock and add some black pepper. (If you’re adding salt, be wary, as the sausages, bacon and stock/bacon water are all salty.)
  3. Place over a medium heat and simmer for 45 minutes or until the potatoes are just tender but not falling apart.
  4. Add the cooked bacon and simmer for another 3-4 minutes. Stir in the fresh parsley and season with more black pepper (and a pinch of salt if necessary).

    Per Serving: 300kcals, 14.7g fat (4.7g saturated), 25.4g carbs (4.6g sugars), 17.4g protein, 3.4g fibre, 1.372g sodium