A Dublin Classic Coddle - Cook Along with Chef Dan Keane

Chef Dan Keane
Chopping Board
Chopping Knife
Frying Pan
Meal Type
Number of Servings

Dublin Classic Coddle

  • 500g Potatoes peeled and chopped into 2.5cm diced cubes
  • 1 Leek washed and thinly sliced
  • 2 Organic carrots washed and chopped
  • ½ Turnip cut into 1cm diced cubes
  • 2 White onions thinly sliced
  • 1 litre Chicken stock
  • 1 sprig of Thyme finely chopped
  • 20g flat leaf parsley finely chopped
  • 1 Bay leaf
  • 400g Sausages
  • 300g Dry cured bacon
  • 50ml irish rape seed oil

Cook along with Chef Keane here

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