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Irish coddle
In Ireland, every family have their own coddle recipe… some like to brown the sausages some prefer to leave them uncoloured; others add a ham bone for flavour or even ham hock others like to add milk to the cooking liquid. One thing common to all is that they are tastier on the next day!
SERVES
4
TO
6
Ingredients
- 450 grams (12) Irish breakfast sausages
- 6 streaky bacon rashers, chopped
- 3 potatoes, chopped
- 2 carrots, chopped
- 2 onions, chopped
- 1 leek, chopped
- 1 bunch fresh herbs (thyme, rosemary, parsley)
- 600ml vegetable stock
- Salt and pepper
Directions
- In a sauté pan, drizzle some oil and add the sausages. Cook for three to four minutes until coloured all around.
- Add the sausages to the casserole dish and add the vegetables, herbs and stock to the casserole. Bring to a gentle boil and continue simmer for 40-60 minutes until cooked through.
- Check the seasoning and serve piping hot with some brown bread and tasty butter.
