Guinness Flavoured Dublin Coddle
with potatoes- Sulphites
- Wheat
- Barley
- Cereals containing gluten
Check with Megan if we should call it a coddle
Ingredients
450 grams
Irish Pork Sausages
(Contains: Sulphites, Wheat)
100 grams
Irish Bacon Lardons
1 unit(s)
Onion
1 unit(s)
Carrot
1 unit(s)
Parsnip
10 grams
Parsley
2 unit(s)
Garlic
2 sachet(s)
Chicken Stock
(Contains: Wheat, Barley, Cereals containing gluten)
300 grams
Potatoes
40 grams
Guinness Paste
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the onion into chunks.
Roughly chop the parsley (stalks and all).
Trim the carrot, then half lengthways. Chop widthways into chunks. Trim the parsnip, then half lengthways. Chop widthways into chunks.
Peel and chop half the potatoes into 3cm chunks.
On a different chopping board, cut the sausages into thirds.
Place a large pot over high heat with a drizzle of oil. Once the oil is hot, fry the bacon lardons and sausages until golden, 3-5 mins, stirring regularly. Once browned, remove from the pot and set aside (they will fully cook later).
IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
Reduce the heat to medium-high and add the onion and garlic. Cook for 2-3 mins. Season with salt and pepper.
Add the carrots, parsnips and half of the potatoes to the pot. Then add the Guinness stock paste, chicken stock annd 800ml of water (Per 2P).
Pop the sausages and bacon lardons back into the pot. Bring the Coddle to a simmer and cook for 20-30 mins until the potatoes have begun to break down into the liquid and the coddle becomes thicker. Season to taste with salt and pepper.
Stir the chopped parsley through the coddle and divide between two bowls.
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