Dublin Coddle – a delicious recipe with sausages, bacon, water, potatoes, onions, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cut the bacon into 1-inch/cm. squares.
2
Bring the stock to boil in a medium saucepan, which has a well-fitting lid.
3
Add the sausages and bacon; simmer for about 5 minutes.
4
Remove the sausages and bacon; save the liquid.
5
Cut each sausage into 4 or 5 pieces.
6
Peel the potatoes and cut into thick slices.
7
Skin the onions and slice them.
8
Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon.
9
Repeat the process once more and then finish off with a layer of potatoes.
10
Pour the reserved stock over and season lightly to taste.
11
Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.
1191
kcal
Calories
84
g
Fat
26
g
Carbs
77
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 lb./500 G Best sausages, 8 oz./250 G streaky bacon, 1/2 pt./300 ML/1 c. stock or water, 6 medium potatoes, and more.
Yes, Dublin Coddle falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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