A Dublin Classic Coddle - Cook Along with Chef Dan Keane
Implements
Chopping Board
Chopping Knife
Frying Pan
Saucepan
Number of Servings
4
Ingredients
Dublin Classic Coddle
- 500g Potatoes peeled and chopped into 2.5cm diced cubes
- 1 Leek washed and thinly sliced
- 2 Organic carrots washed and chopped
- ½ Turnip cut into 1cm diced cubes
- 2 White onions thinly sliced
- 1 litre Chicken stock
- 1 sprig of Thyme finely chopped
- 20g flat leaf parsley finely chopped
- 1 Bay leaf
- 400g Sausages
- 300g Dry cured bacon
- 50ml irish rape seed oil
Method
Cook along with Chef Keane here
