Carol’s Coddle
Every family have their own coddle recipe… some like to add a ham bone for flavour or even ham hock others like to add milk to the cooking liquid. One thing common to all is that they are tastier on the next day! I like to brown the sausages to add extra flavour but today I kept it as classic as possible! check Under the Grill Podcast on all platforms and on www.sundayworld.com/podcast
Ingredients
- 450 g sausages, or about 12
- 6 streaky bacon rashers chopped
- 3 potatoes chopped
- 2 carrots chopped
- 2 onions chopped
- 1 leek chopped
- 1 bunch fresh herbs thyme, rosemary, parsley
- 600 ml Vegetable stock
- Salt and pepper
Method
- Place all the ingredients in a saucepan or casserole dish and cover with the stock or water. Season lightly with salt and pepper.
- Bring to boil and reduce the heat to low. Cover with a lid and gently simmer for 45-60 minutes, letting the coddle settle a few hours or overnight to work its magic.
- Just before serving, warm it up again and add fresh parsley.
- Serves piping hot with some brown bread.
