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Dublin Coddle
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Dublin Coddle - about this recipe
A sausage and bacon stew, which is a traditional Saturday evening meal. It can also be served as a snack or a first course.
Servings
4-6
Ingredients
- 4 large potatoes, peeled and sliced
- 450 g onions, thinly sliced
- 8 smoked bacon rashers, cut into large pieces
- 450 g thick pork sausages, cut into chunks
- Pepper
- 300 ml boiling water or light stock
Method
- Place all the ingredients into a saucepan.
- Cover the pan with a piece of greaseproof paper and then a tight fitting lid.
- Simmer gently for 45-60 minutes until cooked.
Serving suggestions
For a main meal serve with soda bread and a glass of Guinness.
