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Traditional Dublin dish, simple, easy and very tasty. Ideal to put on before heading to the pub for a few nice pints of guinness.
- Peel potatoes and cut into quarters, cut onions into quarters, cut sausage into bitesize chunks and dice the bacon.
- 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.
- 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.
- 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.
- **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!