Sausage Coddle
recipe
Sausage Coddle
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Wonderful dish of brown-skinned sausages with onion and new potato wedges cooked in cider and chicken stock.
Ingredients
- 350g/12oz small new potatoes, scrubbed
- 2 tbsp oil
- 8 Galtee Gold Chip Sausages
- 1 onion, peeled and in wedges
- salt and freshly ground black pepper
- 150mls/1/4 pt chicken stock and dry cider mixed
- 1 tsp English mustard
- 1 tsp flour
- flat parsley leaves for decoration
Serves:
4
Preparation:
40
Cook Time:
20
Total Time:
60min
Directions
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- Par-boil potatoes in lightly salted boiling water. Drain, halve and reserve.
- Heat tbsp oil in a large pan and lightly brown the sausages all over. Blot on kitchen paper and transfer to an ovenproof gratin dish. Add potatoes to pan and toss around to brown lightly. Scatter over sausages.
- Add remaining oil to pan with onion wedges and cook until beginning to caramelise. Place in gratin dish. Season with salt and freshly ground black pepper.
Source: Bord Bia - the Irish food board
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