Creamy Dublin coddle hotpot recipe
Ingredients
- 2 large potatoes, thinly sliced
- 1 large turnip, peeled and thinly sliced
- 1tbsp vegetable oil
- 454g herby pork sausages
- 4 rashers streaky smoked bacon, cut into 4
- 1 onion, chopped
- 2 large sprigs fresh thyme, extra for garnish
- 1tbsp plain flour
- 150ml(5fl oz) milk
- 150ml(5fl oz) pork or chicken stock
- Black pepper
- Knob of butter
- 50g(2oz) strong Cheddar cheese, grated
Each serving contains
- Energy
- 2605kJ 625.0kcal
- Fat
- 39g
- Saturates
- 15g
- Salt
- 3.6g
- Sugars
- 11g
of the Reference intake
Carbohydrate 38.8gProtein 27.8gFibre 6.3g
Method
- Preheat oven to Gas Mark 5, 190ºC, 375ºF. Place the sliced potato and turnip in a large pan of boiling water. Gently simmer for about 5 minutes until the slices have softened slightly, but are still holding their shape. Drain and reserve. In a large saucepan heat the oil and lightly fry the sausage, bacon, onion and thyme sprigs until the sausages have browned and the onion begins to soften. Add the flour and stir well. Add the milk and stock, bring to the boil, stir well and season.
- Place the sausage mixture into a large deep ovenproof dish. Layer the vegetables on top of the sausages, allowing the sausages to ‘poke’ through. Dot the top with thyme, butter and cheese.
- Place in a preheated oven and cook for about 30 minutes until golden brown, and potatoes are tender and cooked through.
- See more Irish recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
