Dorset

Coddle Stew

A hearty, slow-simmered stew with browned Balson bangers, bacon, potatoes, onions, and carrots in a savory herb broth.

Serves: 4

Prep: 15 Minutes

Cook Time: 50 Minutes

Ingredients

1 Pack Balson’s Garlic & Herb Bangers or
Original British-Style Bangers

Coddle

6 slices thick-cut bacon, cut into 1-inch pieces
1 large yellow onion, cut into wedges
2 large carrots, cut into 1-inch pieces
3 cloves garlic, smashed
1 1/2 pounds Yukon Gold potatoes, cut into thick wedges
4 cups chicken stock
1 tablespoon whole grain mustard
4 sprigs fresh thyme
1 bay leaf
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To Finish

Fresh parsley, chopped

Serving suggestion

Thick slices of seeded brown bread with butter

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TO PREPARE

Heat a large Dutch oven over medium heat. Add the bacon and cook until lightly crisp and the fat has rendered, about 6 to 8 minutes. Transfer the bacon to a plate, leaving the fat in the pot.
Add the bangers and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the sausages to the plate with the bacon.
Add the onion and carrots to the pot. Cook until they begin to soften, about 5 minutes. Add the garlic and cook for 1 minute more.
Arrange the potatoes over the vegetables. Return the bacon and bangers to the pot, then add the chicken stock, mustard, thyme, bay leaf, salt, and black pepper.
Bring the broth to a gentle simmer. Cover the pot, reduce the heat to low, and cook until the potatoes are tender and the bangers are cooked through, about 30 to 35 minutes.
Remove the lid and simmer for another 5 to 10 minutes if you prefer a slightly richer broth. Remove the thyme stems and bay leaf, then adjust the seasoning as needed.
Finish with chopped parsley and serve hot with thick slices of buttered brown bread.