Irish Roast Coddle
8 servings
300 minutes
The name of the dish translated from English means "to cook over low heat". Fried sausages and bacon are covered with potatoes, poured with broth and left in a preheated oven for as long as 5 hours. But it's worth it.
Calories740.6kcal
Proteins29.4grams
Fats49.3grams
Carbohydrates46.7grams
Potato
1.8
kg
Bacon
500
g
Onion
3
pc
Chicken broth
500
ml
Parsley
50
g
Salt
to taste
Ground black pepper
to taste
Vegetable oil
20
ml
1
Chop the bacon coarsely and cut the sausages in half.
- Bacon: 500 g
- Kupaty (Georgian sausages): 500 g
2
Fry the bacon and sausages in vegetable oil until golden brown.
- Bacon: 500 g
- Kupaty (Georgian sausages): 500 g
- Vegetable oil: 20 ml
3
Cut the onion into rings.
- Onion: 3 pieces
4
Chop the parsley.
- Parsley: 50 g
5
Cut the potatoes into large pieces (if the potatoes are small, do not cut them at all).
- Potato: 1.8 kg
6
Layer the ingredients in a thick-walled pot: first the onion.
- Onion: 3 pieces
7
Then bacon and sausages.
- Bacon: 500 g
- Kupaty (Georgian sausages): 500 g
8
Then the potatoes. Sprinkle each layer with parsley, salt, and pepper.
- Potato: 1.8 kg
- Parsley: 50 g
- Salt: to taste
- Ground black pepper: to taste
9
Pour with hot broth.
- Chicken broth: 500 ml
10
Cover with a lid and place in a preheated oven at 150 degrees for 5 hours.
