You are here

Classic Dublin Coddle

  Ham slices/Bacon slices 8 (1/4 Inch Thick)
  Onions 4 Large, sliced
  Chopped parsley 4 Tablespoon
  Potatoes 2 Pound, peeled and sliced
  Boiling water 1 Quart (4 Cups)
  Pork sausages 8

Boil the sausages and bacon or ham (cut into large chunks) in the boiling water for 5 minutes.
Drain, but reserve the liquid.
Put; the meat into a large saucepan (or an oven-proof dish) with the thinly-sliced onions and potatoes and the chopped parsley.
Season to taste, and add enough of the stock to barely cover.
Lay greaseproof (wax) paper on top and then put on the lid and simmer gently, or cook in a slow to moderate oven (200° F. electric; gas regulo 1/2-1) for about an hour or until the liquid is reduced by half and all the ingredients are cooked but not mushy.
Serve hot with the vegetables on top and fresh soda bread and glasses of stout or Guinness.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3798 Calories from Fat 1901

% Daily Value*

Total Fat 211 g325.3%

Saturated Fat 82.1 g410.5%

Trans Fat 0.2 g

Cholesterol 822.7 mg274.2%

Sodium 5469.7 mg227.9%

Total Carbohydrates 309 g103.1%

Dietary Fiber 50.4 g201.8%

Sugars 70.3 g

Protein 186 g372.5%

Vitamin A 139.5% Vitamin C 623.7%

Calcium 83.2% Iron 135.4%

*Based on a 2000 Calorie diet


Classic Dublin Coddle Recipe