Slimming World Dublin Coddle
Coddle (sometimes Dublin coddle) is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced bangers (pork sausages) and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs (parsley or chives). Traditionally, it can also include barley and Guinness. – Source – Wikipedia
Dublin Coddle
Serves 4
2 Syns per serving on EE (check current syn values of sausages)
Ingredients
Low calorie cooking spray
2 large onions
8 back bacon rashers, visible fat removed and roughly chopped
8 Sainsbury’s Be Good To Yourself Cumberland Sausages, less than 3% fat (check current syn values)
550ml boiling beef stock
650g potatoes, peeled and thinly sliced
Salt and freshly ground black pepper
Method
- Preheat the oven to 200°C/180° Fan/Gas 6
- Spray a large frying pan with low calorie cooking spray and place over a medium heat
- Fry the onions for 5 minutes or until golden and beginning to soften.
- Add the bacon and sausages and fry got a further 5 minutes or until the sausages are browned and the onions have caramelised, adding a little stock if the pan is looking dry
- Spoon the sausage mixture into a large casserole dish (one that has a tight fitting lid)
- Arrange the potatoes on top, slightly overlapping, to completely cover the sausage mixture
- Pour over the stock and push the potatoes down into the stock
- Season with salt and pepper, cover and bake for 45 minutes
- Lower the heat to 180°C/160° Fan/Gas 4
- Spray the potatoes with low-calorie cooking spray and cook uncovered for a further 30 minutes
- Serve hot with your favourite vegetables
For more recipes, click here
