Entree: Ireland – Ulster / Northern Border – Coddle (Hearty one-pot stew of sausages, bacon, potatoes, and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 6 pork sausages, approx. 1 lb total
- 8 oz back bacon or rasher-style bacon, cut into 1/2-inch (1 cm) pieces
- 2 lb potatoes, peeled and cut into 1/2-inch (1 cm) slices
- 2 large onions, thinly sliced (approx. 10 5/8 oz)
- 3 tbsp unsalted butter
- 4 cups (960 ml) chicken or beef stock
- 2 bay leaves
- 1 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped
- 1 tsp wholegrain mustard (optional)

Show original ingredient measurements

- 6 pork sausages, approx. 1 lb (454 g) total
- 8 oz (225 g) back bacon or rasher-style bacon, cut into 1/2-inch (1 cm) pieces
- 2 lb (900 g) potatoes, peeled and cut into 1/2-inch (1 cm) slices
- 2 large onions, thinly sliced (approx. 300 g)
- 3 tbsp (45 g) unsalted butter
- 4 cups (960 ml) chicken or beef stock
- 2 bay leaves
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 g) wholegrain mustard (optional)

Instructions

Gram weights below are shown as approximate US weights.

1. Heat a large heavy-bottomed pot over medium heat and melt 1 tbsp butter. Brown the sausages on all sides, about 5–7 minutes; remove and set aside.
2. Add remaining butter to the pot and sauté the bacon pieces until they begin to render fat, about 4–5 minutes. Add sliced onions and cook until softened and lightly golden, about 8–10 minutes.
3. Layer half the potatoes over the onions, then return the sausages and add the remaining potatoes on top. Tuck bay leaves among the layers.
4. Pour stock over the layered ingredients so it comes about two-thirds up the potatoes; stir in salt, pepper, and mustard if using.
5. Bring to a gentle simmer, then cover and reduce heat to low. Cook gently for 1 to 1 1/2 hours until potatoes are tender and flavors meld, checking occasionally to ensure the liquid level remains sufficient; add a bit more hot water or stock if needed.
6. Taste and adjust seasoning. Remove bay leaves. Sprinkle with chopped parsley before serving and ladle coddle into bowls, ensuring each portion has sausages, bacon, potatoes, and onions.

1. Heat a large heavy-bottomed pot over medium heat and melt 1 tbsp (14 g) butter. Brown the sausages on all sides, about 5–7 minutes; remove and set aside.
2. Add remaining butter to the pot and sauté the bacon pieces until they begin to render fat, about 4–5 minutes. Add sliced onions and cook until softened and lightly golden, about 8–10 minutes.
3. Layer half the potatoes over the onions, then return the sausages and add the remaining potatoes on top. Tuck bay leaves among the layers.
4. Pour stock over the layered ingredients so it comes about two-thirds up the potatoes; stir in salt, pepper, and mustard if using.
5. Bring to a gentle simmer, then cover and reduce heat to low. Cook gently for 1 to 1 1/2 hours until potatoes are tender and flavors meld, checking occasionally to ensure the liquid level remains sufficient; add a bit more hot water or stock if needed.
6. Taste and adjust seasoning. Remove bay leaves. Sprinkle with chopped parsley before serving and ladle coddle into bowls, ensuring each portion has sausages, bacon, potatoes, and onions.