Irish Coddle
A traditional Dublin one-pot braise of sausages, bacon and potato, layered rather than stirred together before it simmers. Cooking it low and covered for a full hour is what lets the potatoes soak up the meaty stock while staying whole, not collapsed.
Total time
75 min
Prep
15 min
Cook
60 min
Difficulty
easy
Cuisine
Irish
Ingredients
600gpork sausages
300gthick-cut bacon rashers
4large potatoes, sliced 1cm
2large onions, sliced
fresh parsleylarge bunch, chopped
2 cupspork or chicken stock
salt and cracked pepperto taste
crusty brown breadto serve
Instructions
1
Layer potatoes and onions in a heavy pot. Season well.
2
Add sausages and bacon on top. Scatter most of the parsley.
3
Pour over stock.
4
Cover and simmer over low heat for 1 hour until potatoes are tender.
5
Scatter remaining parsley. Serve with brown bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
481
Protein
21.3g
Fat
39.1g
Carbs
11.5g
Fiber
1.4g
Sodium
1278mg
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