Dublin Coddle (aptly named due to it being a favorite in Dublin) is a traditional Irish dish consisting of layered sausages, streaky rashers (bacon), sliced potatoes, and onions. The flavor is enhanced with the addition of parsley, salt, and pepper. The term “coddle” refers to the way that this recipe is prepared – which is that it the mixture is heated just below the boiling point.
This makes a very easy, and deliciously hearty meal! Serves 6.
Ingredients:
This makes a very easy, and deliciously hearty meal! Serves 6.
Ingredients:
2lb Irish pork sausages
1lb streaky bacon slices, cut into 1 inch pieces
2 large (or 3 medium) onions, skinned and sliced thickly
4 large (or 6 medium) potatoes, peeled and sliced thickly
2 carrots, sliced thickly
4 cups of stock
Salt and pepper
Freshly chopped parsley
Directions:
- Bring the stock to a boil and add the sausages and bacon.
- Boil for five minutes
- Remove the sausages and bacon and keep the stock
- Slice each sausage into 4-6 pieces
- Layer one third of the potatoes into the bottom of saucepan
- Layer half of the sliced onions on top
- Add half of the sausages and bacon
- Layer the next third of the potatoes, followed by the remainder of the onions, sausages, and bacon
- Top the whole thing with the last third of the potatoes
- Pour the saved stock over the mixture to the point where everything is just covered.
- Season to taste, then cover and simmer (or “coddle”) for one hour
- Serve hot in a bowl and garnish with parsley.
