Description
Sausages and bacon in the same pot as the potatoes, with no browning at all? Yes. That is a Dublin coddle: pork sausages, bacon, potatoes and onions simmered gently in a little liquid until the potatoes soak up most of it.
Ingredients
- 1 lb (450 g) pork sausages, Irish-style or mild breakfast links
- 8 oz (225 g) thick-cut bacon, cut into 1-inch pieces
- 2 lb (900 g) Yukon Gold potatoes, peeled and sliced about 1/2 inch thick
- 2 large yellow onions, sliced
- 3 1/2 cups (840 ml) water or light chicken stock
- 2 tbsp chopped fresh parsley
- 1/2 tsp freshly ground black pepper
- Salt, to taste (the bacon is salty, so go light)
Instructions
If you want to brown the sausages, cook them in a large heavy pot over medium heat for about 5 minutes until lightly golden, then remove them. Traditional coddle skips this and the sausages stay pale.
Layer the sliced onions in the bottom of the pot, then the bacon and the sausages, then the potatoes. Sprinkle with the pepper.
Pour in the water or stock. It should come about two-thirds of the way up the potatoes (add a little more if it does not). Bring to a gentle simmer, cover, and cook over low heat for 45 to 60 minutes, until the potatoes are completely tender and the broth has thickened slightly.
Check the pot once or twice and push the potatoes down into the liquid. Do not let it boil hard or the potatoes will break up.
Taste, and add salt if it needs it. Stir in half the parsley, then serve in deep bowls with the broth, topped with the rest of the parsley.
Notes
- Slow cooker: layer the same way and cook on low for 4 to 5 hours.
- Make ahead: coddle keeps 4 days in the fridge and tastes better the next day. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Recipes
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Fat: 36 g
- Carbohydrates: 32 g
- Protein: 18 g