In the lead up to St Patrick’s Day, it is fitting to give a nod to the country that has been kind enough to let me call home for 8 years. And perhaps many might say that this version of coddle is an abomination on this fair Dublin fare, and that I should pack my bags and head back down under. So be it. But this is a pretty tasty version and given that there is so many views on what makes up a good coddle, this one can be added to the argument. Some say that the sausages must not be browned, but I think that’s pretty gross. Sorry! Some say that no carrots can be used, but who wants to eat a bowl of white food? Not me. But worst of all, this coddle has no bacon! Shock horror! Add it if you like. Serves 4-6.
- 1tbsp olive oil
- 900g pork sausages (I prefer herby ones)
- 2 brown onions, diced
- 4 garlic cloves, minced
- 125g chestnut mushrooms, diced
- 3 carrots, peeled and cut into large chunks
- 250g new potatoes
- 125ml white wine
- 1L chicken stock
- 3 sprigs of thyme, little leaves only
- salt and pepper
- Parsley, to garnish
- Heat cast iron casserole dish or similar and fry sausages in olive oil over medium-high heat until browned. Remove from pan and set aside.
- Lower the heat on the hob, and fry onions on a medium heat for 5 minutes or until very lightly browned.
- Add garlic and fry for 1 minute.
- Add chestnut mushrooms and fry for 2-3 minutes.
- Add carrots, potatoes, white wine, chicken stock, thyme and reserved pork sausages.
- Cook on a medium heat for 30 minutes with the lid on, or until the potatoes are cooked through.
- Garnish with parsley. Serve and enjoy!