Coddle Recipe

First time I had this was as a staff meal in Bon Apetite cooked by a chef from Darndale in Dublin. It’s very simple, but such a comfort food winner. 



1 large onion, sliced

2 carrots peeled and chopped

6 slices of smoked streaky bacon rashers, roughly chopped

2-3 large waxy potatoes, peeled and cut in 1cm slices

8 sausages

500ml chicken stock

2 sprigs thyme

100g pearl barley

A good handful of fresh parsley, roughly chopped

Sea salt

A generous knob of butter


The ultimate comfort dish. Disclaimer, all the traditionalists will have to excuse the frying of the sausage. I just can’t bear to  look at a naked sausage in my stew.

Preheat the grill to high.

Place a large casserole pan over a medium high heat and add a drop of oil. Fry the bacon and sausages until golden brown on all sides. Remove to a plate lined with kitchen paper to drain off any fat.

Place the onions into the casserole dish, add in the thyme, bacon and sausages, pearl barley and finish with a layer of potatoes across the top. Pour over the stock and place the pot, covered with a lid, over a high heat and bring to the boil. Lower the heat and simmer for 20-30 minutes.

Remove the lid from the dish and spoon pieces of butter over the potatoes. Season beautifully with the sea salt and transfer to the oven to cook for 10-15 mins. We want a crispy top to the potatoes.

Serve with crusty bread and the chopped parsley.

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