traditional coddle
- Categories
- Irishfood
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 8 | Thick cut bacon rashers |
| 450 grams | Pork sausages |
| 900 grams | Potatoes; (peeled and sliced) |
| Salt and pepper | |
| 3 larges | Onions; (peeled and sliced) |
| 1 large | Hand chopped parsley. |
Method: - Cut bacon into 2.5cm/1 inch pieces and arrange in layers in a large pot with the sausages, potatoes and onions. Pour in water to cover, plus and extra 2½ cm/1 inch of water.
Cover with a close fitting lid. Simmer on stovetop until vegetables are soft (not mushy). Alternatively, cook in a low heat oven, 300f/150deg.c.
/Gas mark 2 for about 1½ hours. Season to taste with salt and black pepper and stir in the chopped parsley.
Serve hot with soda bread.
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