Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2-3 potatoes (e.g. Rooster potatoes) (approximately 300 g), peeled and finely sliced
  • 2 tbsp rapeseed oil
  • 2 medium onions, thinly sliced
  • 6-8 rashers / bacon (0,5 cm thick)
  • 6 pork sausages
  • 2 medium carrots, peeled and finely sliced
  • 500 ml beef stock or chicken stock
  • 1 tbsp flat-leaf parsley, finely chopped
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 14
Preparation time: 10 MIN Cooking time: 40 MIN
  1. Preheat the oven to 220°C/Gas 7. In a large frying pan, heat the oil. Add the onions and sauté over a medium heat for about 4 minutes.
  2. Cut the bacon pieces into cubes. Add to the onions and stir well.
  3. Cut the sausages in half and add to the same pan.
  4. Turn up the heat and continue to stir. Cook the mixture until the sausages start to brown.
  5. In a heatproof casserole dish, place a layer of the onion, bacon, and sausage mix followed by a layer of finely sliced carrots and then a layer of finely sliced potatoes.
  6. Repeat this until all the ingredients are used. Finish with a layer of potatoes.
  7. Slowly pour over the stock.
  8. Cover with a lid or a double layer of tinfoil.
  9. Place in the oven and cook for 45 minutes. Check regularly that the coddle is not drying out. If so, sprinkle the surface with a little boiling water.
  10. Lower the heat to 175°C/Gas 4 and cook for another 30 minutes, until bubbling and the potatoes on all layers are cooked.
  11. Remove from the oven and allow to rest for 10 minutes to set. Taste and add salt and pepper.
  12. Ready to serve with some chopped flat-leaf parsley.

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