Sneem Black Pudding
90 min · 799 kcal · British
Coddle
The Dublin supper of sausages, bacon, potatoes and onions gently simmered in stock until everything is soft and savoury. Pale, homely and traditionally eaten with buttered soda bread.
Instructions
- Cut 2 rashers of streaky bacon into 2 cm pieces and put them in a small saucepan with 2 whole pork sausages. Pour over 300 ml of cold water, bring slowly to the boil and simmer for 5 minutes, skimming off any grey foam. This is what keeps a coddle pale and clean-tasting rather than greasy.
- Lift the sausages and bacon out with a slotted spoon and set aside. Strain the cooking liquid into a jug and let it settle, then spoon off the fat from the surface.
- Peel 180 g of floury potatoes and cut them into rounds a good 1 cm thick, any thinner and they collapse. Peel and thinly slice 1 small onion.
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483kcal
17gprotein
52gcarbs
23gfat
7gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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