Lilly Higgins: My coddle is a bit different to the Irish classic recipe, but it’s still a one-pot wonder

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Lilly Higgins: My coddle is a bit different to the Irish classic recipe, but it’s still a one-pot wonder
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This is the original one-pot thrifty dish for a busy household

Lilly Higgins: My coddle is a bit different to the Irish classic recipe, but it’s still a one-pot wonderstill in our minds, I just knew I had to delve deep into Irish tradition for a much-loved recipe to share today. Coming from Cork, I didn’t grow up eating coddle and only discovered it on a pub menu in Temple Bar when I was in my early twenties, alongside a group of eager tourists. It was as much a novelty to me as it was to them. Now I order it whenever I see it, just to compare notes.

The sausages are usually plain pork and kept whole. I like to use thinner sausages, cut them into bite-size pieces or roll into meatballs like I have here. One of the first lessons I learned many years ago in Ballymaloe Cookery School was to make stock. Adding a chicken carcass to cold water and slowly heating it will extract the flavour, whereas plunging a chicken carcass into hot water will cause it to seize up.

Waxy baby potatoes that hold their shape are better for this stew, or use a floury potato if you want it to be a thicker stew.

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