Irish Week – Dublin Coddle – Sausage Stew

Rating: 2.33 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)



This is an adaptation of a very old recipe. Since Irish sausages are probably hard to store, it is best to replace them with mild, unsmoked bratwurst (note from the compiler: Nuremberg bratwurst – fried used – also make very well).

Preheat the stove to 150 °C. In a heavy saucepan (with a lid, heat-resistant) brown the bacon. Add potatoes, sausages, onions and parsley. Pour the chicken soup over it. If necessary, add enough water to just cover the items. Cover the pot and put it on the stove. In about 1 hour, reduce the liquid by half. Remove from the heat, season and serve hot.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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