Dublin Coddle

Prep Time: 5 Mins

Cook Time: 50 Mins

Total Time: 55 Mins

Serves: 2-4

The Dublin coddle is a dish that came of poverty and famine – to use up leftover sausages and bacon. Some associate it with the Catholic Church’s insistence of abstaining from meat on a Friday. Coddle was a way of using up the bacon and sausages on a Thursday. In my healthier version, I skip the bacon as there is more than enough fat and flavour from the sausages. I simmer it but then transfer it to the oven so that some of the potatoes can get a nicely golden crisp. 

Ingredients

500g pork sausages

1 tablespoon olive oil

600g large waxy potatoes (2-3 potatoes), peeled and cut into 2cm chunks

1 large onion, sliced into large chunks

500ml chicken stock

1 bay leaf

Fresh parsley, roughly chopped

Sea salt and ground black pepper

Directions

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1. Preheat the oven 425°F (220˚C / 200˚C Fan).

2. In a large oven-proof skillet, add a tablespoon of oil and add the sausages, do not move them for 2-3 minutes so it develops a nice golden colour and then brown on all sides.

3. Add the onions, potatoes, onions, chicken stock, bay leaf, and salt and pepper to taste. Bring to a boil and immediately reduce the heat to low, cover the pan and cook for 30 minutes.

4. Brush some olive oil on the potatoes that are sticking out of the broth. Transfer to the oven and bake for 15 minutes until the potatoes turn a golden colour. Sprinkle some fresh parsley and serve. If you prefer to skip this oven step to give the potatoes some colour simply simmer the coddle for a total of 45 minutes.

• Storing Tips

  Leftovers are kept for 3-4 days in the refrigerator.

• Nutrition

  Per 1 serving (4 total):

  Calories: 471

  Carbohydrates: 34g

  Protein: 21g

  Fat: 28g

  Saturated Fat: 10g

  Fiber: 4g

  Sugar: 4g