Creamy Dublin coddle hotpot recipe

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 625 calories / serving
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HE DUBLINCODDLEHOPTPOT

Preheat oven to Gas Mark 5, 190ºC, 375ºF. Place the sliced potato and turnip in a large pan of boiling water. Gently simmer for about 5 minutes until the slices have softened slightly, but are still holding their shape. Drain and reserve. In a large saucepan heat the oil and lightly fry the sausage, bacon, onion and thyme sprigs until the sausages have browned and the onion begins to soften. Add the flour and stir well. Add the milk and stock, bring to the boil, stir well and season.  

Place the sausage mixture into a large deep ovenproof dish. Layer the vegetables on top of the sausages, allowing the sausages to ‘poke’ through. Dot the top with thyme, butter and cheese.   

Place in a preheated oven and cook for about 30 minutes until golden brown, and potatoes are tender and cooked through.

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  • Ingredients

  • 2 large potatoes, thinly sliced
  • 1 large turnip, peeled and thinly sliced
  • 1tbsp vegetable oil
  • 454g herby pork sausages
  • 4 rashers streaky smoked bacon, cut into 4
  • 1 onion, chopped
  • 2 large sprigs fresh thyme, extra for garnish
  • 1tbsp plain flour
  • 150ml(5fl oz) milk
  • 150ml(5fl oz) pork or chicken stock
  • Black pepper
  • Knob of butter
  • 50g(2oz) strong Cheddar cheese, grated
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  • Energy 2607kj 625kcal 31%
  • Fat 38.5g 55%
  • Saturates 15.2g 76%
  • Sugars 10.5g 12%
  • Salt 3.6g 60%

of the reference intake
Carbohydrate 38.8g Protein 27.8g Fibre 6.3g

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