How to make a Dublin Coddle?!
How to make a Dublin Coddle?
My husband had this as a pub lunch, in Dublin earlier this year. How is it made please?
Answers:
Easy- here it is:
I grew up on this- granddad said it put hairs on your chest.
1 pound of pork sausages
1 pound of rashers of bacon (sliced)
1 large or 2 medium onions, sliced
5 carrots
5 medium potatoes (the non floury type is best)
1 chicken or vegetable stock cube
Pinch of mixed herbs most especially parsely
Salt and Pepper to taste
1. Peel and half the potatoes. Scrub the carrots and cut them into coins. Put the meat and vegetables into a large pot and cover with water.
2. Bring to the boil and simmer for about 1 hour, until the meat is cooked and the vegetables are tender. Add the stock cubes, herbs and the salt and pepper.
3. Continue simmering for another 15 minutes to allow the flavours to combine. Serve with crusty bread or rolls.
Honestly- it's the easiest meal to cook. And it keeps well too- I think it tastes better the next day.
900g (2lb) Potatoes, peeled and sliced
1lt (1? pint) Water
8 Large Pork Sausages, cut into large chunks
8 Thick slices Bacon or Ham
4 Large Onions, peeled, sliced
4 tbsp Chopped Parsley
Brown the sausages in a frying pan for a few minutes.
Bring the water to the boil and add the ham or bacon and sausages.
Simmer for 5 minutes.
Drain and reserve the water.
Place the ham or bacon and sausages in a large saucepan or casserole dish.
Add the onions, potatoes, salt, pepper and half the parsley, with enough of the reserved liquid to just cover.
Place greased parchment or baking paper on top, cover with a lid.
Either simmer gently or cook in a slow oven for about 1? hours, until the liquid has reduced and everything is
cooked.
Garnish with the remaining parsley and serve with soda bread.
Serves 4.
The classic Irish coddle recipe is basically a ham, sausage, potato, and onion stove-top casserole. It makes an easy and hearty meal.
INGREDIENTS:
1-1/2 pounds pork sausage, cut into 1-inch pieces
1-1/2 pounds smoked ham, cut into 1-inch dice
1 quart boiling water
2 large yellow onions, peeled and thinly diced
2 pounds potatoes, peeled and thickly sliced
4 tablespoons chopped parsley
Salt and freshly ground black pepper to taste
PREPARATION:
Place the sausage and ham in the boiling water and boil for 5 minutes. Drain, but reserve the liquid. Put the meat into a large saucepan (or an oven-proof dish) with the onions, potatoes, and parsley. Add enough of the stock to not quite cover the contents. Cover the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy. You may need to remove the lid during the last half of the cooking process. Season with salt and pepper. Serve hot with the vegetables on top and fresh Irish Soda Bread and a glass of stout.
Yield: 8 servings