Every family have their own coddle recipe. Some like to add a ham bone or ham hock for flavour, others like to add milk to the cooking liquid. Browning the sausages is not the traditional way but I feel it gives a tastier result!


Serves 4-6 

  • 450g (12) sausages 
  • 6 streaky bacon rashers, chopped 
  • 3 potatoes, chopped 
  • 2 carrots, chopped 
  • 2 onions, chopped 
  • 1 bunch fresh herbs (thyme, rosemary, parsley) 
  • 800ml Vegetable stock  
  • Salt and pepper 


  • In a sauté pan, drizzle some oil and add the sausages. Cook for 3-4 minutes until coloured all around.  
  • In a saucepan, add the vegetables, herbs, bacon and coloured sausages and cover with the vegetable stock.  
  • Bring to the boil. Cover with a lid and reduce the heat to a medium/low heat. Simmer for 45-60 minutes until the vegetables are tender and the sausages are fully cooked through.  
  • Season lightly with salt and pepper.  
  • Serves piping hot with some Irish brown bread.