In honor of St Patrick’s Day being right around the corner. I wanted to make an authentic Irish dish for my family. After doing a bit of research I found this great recipe for a Dublin coddle. Now I know what some of you are thinking, I had no idea what a coddle was either. Turns out that a Dublin coddle is a simple sort of Irish stew. It contains some potatoes, onion, bacon and some really good quality pork sausage. Let me tell you, this easy to make, classic pub dish is just so dang good. Your family is gonna love this.
- 4 – 5 pounds of potatoes
- 2 large onions, sliced
- 1 pound good quality pork sausage
- 1 pound of bacon
- 2 cups beef or chicken stock
- 3-4 tablespoons fresh parsley, chopped
- salt & pepper to taste
- Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley.
- Grill or broil the sausages and bacon long enough to color them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well.
- Preheat the oven to 300F In a large dutch oven with a tight lid, start layering the ingredients: onions, bacon, sausages, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the stock over the top. On the stove, bring the pot to a boil. Immediately turn the heat down and cover the pot.
- Put the covered pot in the oven and cook for at least three hours. (Four or five hours won’t hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
Note – This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favorite of Jonathan Swift, author of Gulliver’s Travels and dean of Christ Church Cathedral in Dublin. In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who’re going to eat it have to be out of the house for a while – making it an excellent dish for very busy people! The name of the dish is probably descended from the older word caudle, derived from a French word meaning “to boil gently, parboil, or stew”. The more recent version of the verb, “coddle,” is still applied to gently cooked eggs, “Coddled Eggs”.