Coddle Recipe
5 stars -
based on 2 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: Two hand fulls of parsley
12 good quality sausages.
1 large or 2 small white onions.
Veg stock (organic salt free cube is best, not a stock pot).
6 rashers of smoked streaky bacon.
8 potatoes (Maris Piper or similar).
Two tables spoons of ground black pepper.
Salt to taste.
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Directions: |
Directions:Place a large ( I mean large if you have one) pot on a medium heat and add 4 pints of water.
cut the onions into half moons about 2mm thick and the bacon into lardons and add to the water.
Leave to simmer for 30 mins.
Cut the sausages in half keeping the skins on at this time and add to the pot.
Peel the potatoes and cut into 1 inch chunks and add to the pot. (Take 3 of the potatoes and slice very finely as they will go to mush and thicken the soup),
Finely cut the stalks of the parsley and add to the pot.
Add the veg stock.
Add the pepper.
After 20 mins take the skins off the sausages. (they will be hot so use tongs and slice down the side with a sharp knife and return to the soup).
Leave for 5 mins and test the potatoes, if cooked add the remaining parsley chopped and serve in bowls.
Serve with crusty bread.
It does not look great just trust me the taste makes up for it. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:20 mins |
Personal
Notes: |
Personal
Notes: Something my sisters remember from our childhood when funds were a bit short, I remember it from just before she passed and we had it on a trip up and down the Thames. On that occasion my sister cooked it and the general was giving instructions from the sofa.
It is really lovely and I will remember it for how simple it was and how tasted.
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