Coddle
Coddle is a Dublin one-pot stew of sausages, bacon, onions and potatoes simmered together in a single pot. The long, gentle simmer lets the potatoes soften and fall apart, which thickens the broth without any flour or cream. It is a thrifty dish built from cheap ingredients, and it keeps well in the fridge and reheats easily in the microwave. Serve it with soda bread or brown bread to mop up the broth.
Instructions
Put the bacon, onions and sausages in a large pot and pour in enough of the stock or water to cover them completely. Bring to the boil and cook for about 5 minutes.
Add the potatoes, cutting them into bite-sized pieces if they are large. Pour in the rest of the stock.
Return the pot to the boil, then lower the heat and simmer for about 1 hour. It is ready when the potatoes have started to break down and the broth has thickened around them.
Season with salt and pepper just before serving. Serve with soda bread or brown bread.
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