Waterford coddle

Waterford coddle

Waterford coddle

Sat, Nov 7, 2020, 05:55

  • Serves: 2
  • Cooking Time: 30 mins
  • Course: Main Course
  • Cuisine: Irish


  • 2 tbsp sunflower oil
  • 8 large sausages
  • 4 rashers of bacon
  • 4 slices of black pudding
  • 4 slices of white pudding
  • A little butter
  • 1 onion, peeled halved and sliced
  • 2 large Rooster potatoes, peeled and cut into thin slices
  • 1 tbsp flour
  • 600ml chicken stock
  • 2 tbsp soy sauce
  • A sprig of thyme


1 Set the oven to 185 degrees Celsius.

2 Add the oil into a large wide ovenproof pan and heat till gently smoking, then brown the sausages, bacon and pudding in batches.

3 Remove from the pan, tip away any excess oil and carefully give it a wipe with kitchen towel, put back on the heat, then add the butter, onions, potatoes and thyme.

4 Cook over a medium heat for 10 minutes until everything softens, then add the flour.

5 Cook out the flour for two minutes, add the stock, soy and thyme, then bring to a simmer.

6 Put the sausages, bacon and pudding back in the pan making sure everything is submerged in the stock, then bake uncovered for 20 minutes in the oven.

7 Check that the potatoes are cooked, season and serve.