Traditional Irish Dublin Coddle with Sausages, Bacon and Potatoes
Ingredients:
Coddle:
6 sausages
200 g streaky bacon, chopped
1 large brown onion, sliced
3 large potatoes, peeled and sliced
2 garlic cloves, crushed
2 cups chicken stock
1 tbsp fresh parsley, chopped
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
Directions:
Heat a frying pan over medium heat.
Brown the sausages lightly on all sides for about 5 minutes.
Remove sausages from the pan and set aside.
In the same pan cook the chopped bacon until lightly crispy.
Add the sliced onion and cook until softened and fragrant.
Stir in the crushed garlic and cook for about 30 seconds.
In a large pot layer the sliced potatoes, sausage pieces, and bacon-onion mixture.
Add the bay leaf and season with salt and black pepper.
Pour the chicken stock over the layered ingredients.
Bring everything to a gentle simmer.
Cover and cook on low heat for about 45 minutes, until the potatoes are tender and the flavors blend beautifully.
Sprinkle freshly chopped parsley on top before serving.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 520 kcal | Servings: 4 servings
