 |
Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 4 |
|
Traditional Dublin dish, simple, easy and very tasty. Ideal to put on before heading to the pub for a few nice pints of guinness. Ingredients:
6 large potatoes |
2 large onions |
500 g about 8 pork sausages |
500 g offcuts bacon |
Directions:
1. Peel potatoes and cut into quarters, cut onions into quarters, cut sausage into bitesize chunks and dice the bacon.
2. Place everything into a large pot and cover with water, bring to the boil. Spoon off any fat that rises to the top and reduce too a simmer.
3. Leave to simmer for about 2/3 hours stirring every so often until the potato breaks down into a mush. Add little amounts of water if it gets too thick, I usually serve it up when it has a nice thick consistency.
4. Sometimes I like to add in an extra onion and another potato or two cut into chunks about a half hour before serving to give it a bit of bite.
5. **NOTE** This is coddle made the TRADITIONAL way, there are a few variations on the theme. Some like to add a bit of celery, others put a bit of beef stock in to colour the sausages. Personally I wouldn't do either, the only thing I add on the odd occasion is a bit of white pudding crumbled inches Also, if you use the bacon offcuts this shouldn't need any extra salt, just a grind of pepper when you serve. Enjoy!
|
|