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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.”
2hrs 5mins

Ingredients Nutrition


  1. Peel potatoes and cut into quarters, cut onions into quarters, cut sausage into bitesize chunks and dice the bacon.
  2. 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.
  3. 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.
  4. 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.
  5. **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!

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