Monday, 3 March 2008

Irish Cooking: Dublin Coddle


Dating back as early as the eighteenth century, this traditional supper dish of sausages, bacon, onions and potatoes isn't the most culinary artistic meal to place in front of you, but its taste is spectacular, particularly on rainy days and cold nights.

"Coddle" is a generic cooking term which means "to cook slowly and gently below the boiling point" which makes this a perfect crockpot mea. As a matter of fact, in Dublin, coddle is THE quintessential slow-cooked meal served with sides of Guinness and soda bread.

This is an easy to prepare one pot meal, adapted for a crockpot, and its simplicity belies its amazing taste and flavor - comfort food at its best! Sláinte mhath!

Dublin Coddle

4 lbs potatoes
2 large onions, peeled and sliced thickly
1 lb carrots, peeled and cut into 2" chunks
1 lb good quality pork sausages
1 lb bacon, piece thick cut
1 to 2 cups water
1 ham/beef/chicken stock cube , if ham stock isn't available OR equivalent amounts of stock
3-4 tbs fresh parsley, chopped
salt & pepper to taste

Dissolve the stock cube in the water, if using.

Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley.

On a griddle or in a saute pan, cook the sausages and bacon long enough to brown them without overcooking. Drain briefly on paper towels. Chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well, although it is preferable to leave them whole.

Start layering the ingredients into the crockpot in this order: onions, carrots, bacon, sausages, potatoes. Season each layer liberally with the salt, pepper and parsley. Continue until the ingredients are used up. Pour the stock over the top.

Cook on low for 7 to 8 hours or high for 3 to 4 hours. Check the liquid every once in a while. You should have approximately 1" of liquid in the bottom at all times. You can add more stock as necessary, or a wee bit of Guinness!

May the Irish hills caress you.
May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.


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4 comments:

SheR. said...

Mmm.. this looks delicious. And,oh, do I love those Irish Soda breads! We used to make them in the bakery. My two bosses are Irish! Mmm.. I missed the taste!

cólz said...

I'm off to cook a coddle as we speak. The ballymaloe recipe is as close to genuine as it gets, trust me!
;)

Ciaran said...

Sacriledge! You dont cook the sausages and bacon on a griddle pan, you boil them!

Ciaran, Dublin

Sophie said...

This looks delicious! I'm looking for a recipe to make and feature on our blog for St. Patrick's day tomorrow, would you mind if I used this recipe and linked back to your blog in our post? Thanks! If it's okay, please email me at sophie@keyingredient.com. Thanks!