Cookit Homepage Cookit is published by e2bn

Irish Coddle

Submitted by Tracey McNulty
This recipe is in category Main courses
About this recipe
Healthiness : (18 votes)
Difficulty:  2 out of 5 difficulty
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Number of servings: 4
Serving suggestions: Serve with crusty bread or with a jacket potato.


This is a hearty one pot recipe, cheap and tasty.
Ingredients
  • 1 packet soup
  • 7 potatoes
  • 3 carrots
  • 2 onions
  • 8 sausages
  • 8 rashers
Equipment
  • vegetable knife
  • chopping board
  • peeler
  • saucepan
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Peel and chop vegetables
  2. Simmer in saucepan for 10 minutes in boiling water
  3. Add sausages and rashers
  4. Simmer for 10 minutes
  5. Add soup
  6. Simmer for 5 minutes and add potatoes
  7. Simmer for 15 minutes
  8. Stir and enjoy!!
Irish Coddle - print view  Irish Coddle - print view

If you tried this recipe and liked it, tell us about it
Comments
There are 2 comments for this recipe.
Add a comment

Name: Samsiah 26th March 2014
Fair play to you for trying to amke a codlde. I take it you're not from Dublin. Ive been making Coddle all my life and follow the recipe that has been handed down for generations. This was was dish that was made in the poorer parts of Dublin, mostly from the innercity area. The authentic recipe is no where near as fancey as yours. Basically what you nee is a load a of carrots sliced, potatoes sliced, couple of onions and good quality pork sausages and rashers or bacon bits. The only herb used is thyme. Also some real Dubs addd in a bit of white pudding for flavouring. Coddle is nevwer made in an oven. Boil all the ingredients in a large pot and simmer for about 40-60mins. Eat with chunks of bread if prefered. Oh and Coddle always tastes better the next day when it has all thickened. can be kept & ate for 3-4 days after cooking. xxx
Name: Maggie 28th October 2011
To think, I was counfsed a minute ago. Now I am not.
View all comments, or Add a comment

Add a comment
Required fields are bold

If you include your name it will be published next to your comment. You can use a nickname or screen name to remain anonymous. We will keep this information only whilst your comment remains on the website.

We use a third party, AP Johnson trading as Lee-Capelle, to manage, edit and verify your comment. In dealing with comments they may be able to see your account details but they are only allowed to use the information to deal with the content.

If you require more information about how we use your data or require us to remove a contribution you have made please contact: The DPO, E2BN, Unit 1, Saltmore Farm, New Inn Road, Hinxworth, SG7 5EZ






Garlic and Herb Dip
Tip the creme fraiche into a bowlAdd the garlic and parsleyUse scissors to snip the chives into the...
More calendar recipes
© 2009 E2BN Privacy policy | E2BN Essex County Council Cookit
E2B® and E2BN® are registered trade marks and trading names of East of England Broadband Network (Company Registration No. 04649057)