Coddle recipe
I love Ireland although the only part I seem to get to these days is Dublin a place that I have visited many times and I still have some very good Irish pals. I will be inviting my pals over on St. Patricks day and the chances are we will be enjoying a few pints of Guinness and I will be cooking Coddle and Champ.
Ingredients
- 1 kg Pork sausages cooked and cut into thumb size pieces
- 1 kg Smoked ham cut into thumb size pieces
- 4 Large carrots peeled and diced
- 4 Large turnips diced
- 2 Large potatoes diced
- 1 Large onion diced
- 1 Pinch of salt & pepper
- 1 l Hot chicken stock to cover
- 1 Bunch of chopped parsley!
- 2.2 lbs Pork sausages cooked and cut into thumb size pieces
- 2.2 lbs Smoked ham cut into thumb size pieces
- 4 Large carrots peeled and diced
- 4 Large turnips diced
- 2 Large potatoes diced
- 1 Large onion diced
- 1 Pinch of salt & pepper
- 1.8 pints Hot chicken stock to cover
- 1 Bunch of chopped parsley!
- 2.2 lbs Pork sausages cooked and cut into thumb size pieces
- 2.2 lbs Smoked ham cut into thumb size pieces
- 4 Large carrots peeled and diced
- 4 Large turnips diced
- 2 Large potatoes diced
- 1 Large onion diced
- 1 Pinch of salt & pepper
- 4.2 cups Hot chicken stock to cover
- 1 Bunch of chopped parsley!
Details
- Cuisine: Irish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 120 mins
- Serves: 8
Step-by-step
- Place everything apart from the parsley in an saucepan and cover with the hot chicken stock. Place a lid on top and simmer very gently for between an hour and a half to two hours or until cooked. The stock will have reduced by half.
- Finally add lots of chopped parsley and serve with Champ.
Also worth your attention:
Recipe: Mark Baumann's Champ
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