DUBLIN CODDLE RECIPE... Here is my version of the Dublin Coddle, its a simple dish but feels like a big warm hug at this time of the year. Enjoy! Clo xx DUBLIN CODDLE Serves 4 INGREDIENTS: 50g / 2oz butter 2 medium onions, diced 6 slices of diced streaky smoked bacon or pancetta 500g / 1Ib Irish pork sausages 8 baby carrots 250g / 8oz potatoes, peeled and cut into 1 inch pieces 300ml / 11/2 cups hot chicken stock (or beef stock) 200ml cream / 1 cup 1 tsp thyme sea salt and freshly ground black pepper 1 tbsp flat parsley (or Italian parsley) METHOD: 1. Place a casserole dish over a medium heat and melt the butter. Then stir in the onion, cover and sweat for five minutes. 2. Remove the cover from the casserole dish and stir in the bacon, cook for five minutes. 3. Cut the pork sausages into one inch pieces and stir into the casserole dish, followed by the carrots and potatoes. Cook for a couple of minutes. 4. Pour in the hot chicken stock and cream, followed by finely chopped thyme. 5. Season with sea salt and freshly ground black pepper and stir. Bring to the boil and reduce the heat to a simmer and leave to cook for 25 minutes. 6. Once the coddle is cooked stir in the flat parsley and serve.
Posted on: Thu, 16 Oct 2014 09:07:26 +0000
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