- 1 package pork sausages (good)
- 1 yellow onion (chopped in large pieces)
- 1 package bacon (chopped, avoid the nitrates please)
- 3 pounds potatoes
- 2 cups broth (whichever kind you have)
- fresh parsley
|Calories770Calories from Fat450|
|% DAILY VALUE|
|Calories from Fat450|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jace K. a year ago
delicious. I have made it many times.
Gary Gahan a year ago
With respect, this isnt a dublin coddle. Traditionally the bacon and sausages are never browned before adding to the stock. If you don’t like your sausages pink, try making stew. Some radicals throw in a few tomatoes for the colour. Also, the coddle should be simmered on the stove top for about an hour,, then add the potatoes and cook for another 30 minutes or so. You want them real soft but not falling apart. Season well and don’t be shy with the salt. . Keep some for the next day if you can. Those flavours will get to know each other after a night in the pot. We Dubliners take our coddle very, very seriously.
Mick Parker a year ago
The flavor was excellent, but i'm still trying to find a way to evenly distribute the chicken broth over everything without drowning it all.
Julie H. 2 years ago
great meal for st pattys day
Harriet S. 3 years ago
I''d eat this 3 times a day! Then make an appointment with the cardiologist! The sausage ingredients is shown as 1 package...I read that as 1 pound
Stacey T. 3 years ago
I love this dish! I've had it many times before. However, when I made it the second time, I substituted 1 cup of the broth for Stout!