posted on Sep, 6 2015 @ 02:07 PM
originally posted by: eire91
You're missing the carrots!!
Ah no I love a coddle, never put chicken stock into it before though, let us know what it turns out like. I've never had that amount of prep either I
just throw everything in at once and leave it till the potatoes are done.. tastes even better the next day, if it lasts that long!
Wish I thought of making this before I made pasta. Enjoy!
Also did you cook the rashers and sausages beforehand?
every recipe i saw didnt call for carrots. next time i might put them in. when i do my irish stew or split i use them. one recipe i saw for the coddle
did call for leeks but they were 4.99 a lb today and i wasnt going to pay that much.
i usually follow the recipe(to a point) the first time i make something so i can see what i need to do to dial it in.
i dont know what a rasher is. the potatoes? here is what i did.
i used 1 1/2lb thick cut bacon. i cut it into pieces and sizzled it up in the dutch oven(i wanted the bottom of the pan to get that burnt kinda action
while they were sizzling up i peeled the spuds.
after the bacon cooked i drained about half the grease then threw the sausage in on medium. did about 10 minutes per side to get them nice and crisp
on the outside. peeled and cut the onions. cut the potatoes in thick pieces so they wouldnt turn to mush.
used a can of chicken stock, added water and boulion cubes.
when the sausage was done i cut them into chunks.
layered the bottom with onions, then bacon, then sausage, then spuds. put spices on.
another layer of all. spices. last layer was spuds then spices.
i have a grinder with sea salt and garlic chunks. ground black pepper. few other things.
i poured the stock over the layers ad brought it to a boil.
in the oven at 300. it has been in for about an hour with the layer of spuds on top. i just pulled it out to check and gave it a good stir so now it
is all mixed up.