2-3 Sausages per person
1/2 lb of Bacon Pieces or approx 8 rashers
Approx 6 medium sized potatoes
One large or two medium sized onions
Pepper and Salt to season
Egg if desired


Wash, peel and chop the potatoes
Seperate the sausages if bought as a string
If using rashers, chop into small pieces
Peel and chop onions
In a large pot, add the potatoes, onions, sausages, rashers and season with salt and pepper
Add enough cold water to the pot to cover the ingredients and place on a high heat
When the Coddle comes to the boil, lower the heat and simmer for 30 mins
If adding an egg, wait until the coddle is just about cooked, create a well in the middle of the coddle and crack in the egg and it will bind together and poach.
When the Coddle is cooked, serve in bowls and add more seasoning if desired


Serve in a bowl with a soup spoon, fork and buttered sliced bread, cracker bread or crusty bread