Kearns Pork Sausage and Gammon Coddle

Preparation time: 10 mins | Cooking time: 1hr 30 mins | Serves 4-6


454g Kearns Pork Sausages

1 x 225g Gammon Steak cut into thick strips

1kg Maris Piper Potatoes, peeled and sliced into slices

1 Red Onion, peeled and thickly sliced

1 Leek, washed and trimmed

4 Carrots, peeled and sliced

4 Parsnips, peeled and sliced

Freshly Milled Salt and Black Pepper

1500mls Chicken Stock


To finish

150g Cheddar Cheese, grated

2 tablespoons chopped Parsley



  1. Preheat an oven to 170oC / (150oC Fan) / Gas mark 3
  2. Heat oil in a casserole dish and lightly brown the Kearns sausages and gammon for a few minutes.
  3. Remove half the sausages and gammon to a plate.
  4. Layer half the onion, leek, carrots, parsnips and potatoes on top. Season well. Repeat using the remaining ingredients, finishing the coddle with a potato layer.
  5. Pour over chicken stock, Season well and cover with a tight fitting lid. Place into a warm oven and cook for about 1 hour 15 minutes.
  6. Remove the lid for the last 15 minutes and sprinkle with grated cheese, return to the oven and cook until golden brown and bubbling.
  7. Sprinkle with chopped parsley before serving.