Cookbook | Ingredients | Recipes

Coddle is a popular meal in Dublin. It's seen as being an economical dish.

For four people:


  • 550g sausages
  • 250g rashers/bacon bits
  • 300ml chicken stock or water
  • 6 medium sized potatoes
  • 2 medium onions
  • salt and pepper


  1. Chop the rashers into 3cm pieces. Bowl the bacon, onions and sausages in some of the stock so that they are completely submerged for about 5 minutes.
  2. Add the potatoes, cut if necessary to bite sizes, and add the rest of the stock.
  3. Bring to the boil and simmer for about 1 hour, or until the potatoes have started to disintegrate, thickening the broth.
  4. Add salt pepper to serve. Goes well with soda bread or brown bread.
  5. Can be stored in fridge and reheated in microwave.
Last modified on 27 January 2010, at 22:39