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Dublin coddle
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Dublin coddle
This traditional Irish hotpot is made with hearty sausages and will feed four for under a fiver
Serves: 4
Prep time: 30 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
744Kcal
Fat
40gr
Saturates
15gr
Carbs
61gr
Sugars
15gr
Fibre
11gr
Protein
31gr
Salt
2.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp vegetable oil
- 1 x 454g pack Butcher’s Choice sausages (any type)
- 1 large or 2 medium onions, thickly sliced
- 6 rashers of smoked streaky bacon, roughly chopped
- 1 tbsp thyme leaves or 1 tsp dried
- 1 tbsp plain flour (optional)
- 500g carrots, cut into 2cm chunks
- 2 dried bay leaves
- 900g potatoes, peeled and cut into 5mm slices
- 400ml chicken stock or 200ml stock and 200ml cider
- 15g butter
Step by step
-
Preheat the oven to 180°C, fan 160°C, gas 4.
- Heat half the vegetable oil in an ovenproof casserole or deep sauté pan (at least 2.75-litre capacity). Ours had a 25cm diameter and was 8cm deep. Brown the sausages for 3-4 minutes,turning regularly; they don’t need to be cooked through at this point. Remove to a board and cut each one into 3 chunky pieces. Set aside.
-
Fry the onion and bacon in the rest of the oil, in the same pan, for about 5 minutes, stirring occasionally. Stir in the thyme, plus the flour if you’d like a slightly thickened sauce, then take off the heat. Stir in the carrots, bay, sausage chunks and half the potatoes. Season well, then shake the pan to give a fairly even layer.
-
Arrange the rest of the sliced potatoes on top, to cover. Pour in the stock, then return to the heat and bring up to a simmer. Dot the butter over the top of the potatoes, season, then cover with a lid or use baking paper and foil.
-
Bake the coddle in the oven for 1 hour, then remove the covering and cook for a further 30 minutes. The veg will be tender and the top lovely and browned when it’s ready to serve.