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


  1. In a sauté pan, drizzle some oil and add the sausages. Cook for 3-4 minutes until coloured all around.
  2. In a saucepan, add the vegetables, herbs, bacon and coloured sausages and cover with the vegetable stock.
  3. 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.
  4. Season lightly with salt and pepper.
  5. Serves piping hot with some Irish brown bread.