Dublin Coddle – Gavin McDonagh, Brioche Ranelagh
Serves 4
454g cocktail sausages
454g bacon pieces with fat (you can use rashers if you desire)
4 sticks of celery
2 leeks ( just the white half of the leek )
4 medium sized potatoes
50 grams of barley
1 bunch of parsley
Method
1 Wash, peel and chop the potatoes ( large cubes )
2 Wash and slice the leeks and celery
3 Peel and chop the onion
4 Separate the sausages if bought as a string
5 In a large pot, add the potatoes, onions, leeks, celery, barley, sausages, rashers and season with
salt and white pepper
6 Add enough cold water to the pot to cover the ingredients and place on a high heat
7 When the coddle comes to the boil, lower the heat and simmer for 45 minutes
8 Wash and chop the parsley
9 When the coddle is cooked serve in bowls and sprinkle with parsley
10 Serve with crusty bread with lots of real butter