Irish "Dublin Coddle"
What's the big idea?
Coddle is a traditional Irish dish, often associated with Dublin and therefore also known as Dublin Coddle. It is a hearty nutritious stew-like dish made from bacon, pork sausages and potatoes.
The name comes from the long, slow simmering or "coddling" cooking process of the dish. There are said to be as many recipes for Dublin Coddle as there are bars in the city,
so feel free to adjust and alter this as you see fit, and please get in touch to let us know your secret Coddle ingredients!
Here's the list of what you need:
What To Do
- 2 tablespoons vegetable oil
- 2 medium onions, thinly sliced
- 6 oz piece salty back bacon, rind removed
- 8-10 large, traditional pork sausages
- 3 carrots, peeled and finely sliced
- 1lb white potatoes, peeled and finely sliced
- Salt and pepper
- 18fl oz beef stock
- Heat the oil in a large frying, and fry the onions for about 5 minutes
- Meanwhile chop the bacon into 1 cm cubes. Add the bacon to the onions and continue frying, stirring well
- Cut the sausages in half and add these to the onion and bacon
- Stirring constantly, cook until the sausages start to brown
- Place half of the onion, bacon and sausage mixture in the bottom of a flame-proof casserole, followed by half of the carrots and then half of the potato
- Season with salt and pepper and then repeat the layering, finishing with a layer of potato
- Carefully pour over the stock. Bring to the boil, reduce the heat to a gentle simmer and cover
- Simmer for about 30-45 minutes. Check regularly to ensure the coddle does not dry out
- Once the potatoes are cooked - timing will depend on how thickly they were sliced - remove from the heat and allow to rest for 10 minutes before serving
- Serve with plenty of bread - Irish Soda Bread is of course traditional - to soak up all the juices