Irish Coddle
This hearty casserole brings together tender chunks of sausages, savory bacon, and an array of vegetables, all simmered together in rich chicken stock. The layers of flavors meld together as the dish slow-cooks in the oven, resulting in a comforting and satisfying meal that is perfect for chilly evenings. The addition of butter towards the end creates a golden, crispy top layer that adds an extra dimension of texture to this delicious dish.
— Constant Cookbook
Ingredients
- 900g potatoes, peeled and sliced into slices
- (approx thickness of euro coin)
- 500 ml chicken stock
- 450 g sausages, cut into large chunks
- 225g lean bacon or cooked ham cut into thick strips
- Large onion, peeled and thickly sliced
- 2 or 3 large carrots, peeled and sliced
- Salt and black pepper
- 2 tablespoons chopped parsley
Instructions
- Brown the sausages and bacon in a frying pan for a few minutes. Place half the sausages and bacon in the bottom of a large, oven proof casserole
- Add half the onions, potatoes, carrots, salt, pepper and parsley . Add another layer of meat and vegetables, season to taste
- Cover with a lid and cook in a slow oven (180 degress, gas mark 3) for about 2 hours
- Remove the lid for the last 30 minutes and dot the top layer with butter (this allows the top layer to colour and crisp up)
Yield
Serves 4
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