Entree: United Kingdom – Northern Ireland – Coddle (Hearty Irish stew of sausages, back bacon, potatoes, and onions simmered in a savory broth)

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 15 min

Total 1 hr 30 min

Ingredients

- 8 pork sausages, approx. 1 lb (454 g)
- 8 back bacon rashers, approx. 12 oz (340 g)
- 2 lb (900 g) potatoes, peeled and cut into large chunks
- 2 large onions, sliced
- 4 cups (960 ml) chicken or beef stock
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 2 bay leaves
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

1. Heat butter and oil in a large heavy ovenproof pot or Dutch oven over medium heat. Add bacon rashers and cook until lightly browned on both sides, about 3–4 minutes per side; remove and set aside.
2. Brown the sausages in the same pot, 3–4 minutes per side, then remove and set with the bacon.
3. Add sliced onions to the pot and cook, stirring, until softened and beginning to color, about 6–8 minutes.
4. Return bacon and sausages to the pot. Add potato chunks, bay leaves, stock, salt, and pepper. Bring to a gentle simmer on the stovetop.
5. Cover the pot and transfer to a preheated oven at 325°F (160°C). Cook for 1 to 1 1/4 hours, or until potatoes are tender and flavors have melded. Alternatively, continue to simmer gently on the stovetop for the same time with the lid slightly ajar.
6. Taste and adjust seasoning. Remove bay leaves. Scatter chopped parsley over the top and serve hot with crusty bread.