Irish recipe
How to make Dublin coddle
Dublin
Pork sausages and rashers (thin slices of bacon) slowly cooked with potatoes, onions and herbs in a covered pot, so everything steams and simmers in its own stock. It is served with soda bread to mop up the broth.
Ingredients
- 8 good pork sausages
- 8 rashers of back bacon, cut into pieces
- 1 kg potatoes, peeled and thickly sliced
- 2 onions, sliced
- 500 ml chicken stock or water
- A handful of chopped parsley
- Black pepper
Method
- Heat the oven to 160 °C.
- Brown the sausages and bacon lightly in a frying pan. Cut the sausages in half if you like.
- In a heavy ovenproof pot with a lid, layer the potatoes, onions, sausages and bacon, sprinkling parsley and plenty of pepper over each layer.
- Pour in the stock, cover tightly and cook in the oven for about 1 hour, until the potatoes are soft.
- Take off the lid for the last 15 minutes if you want the top to brown a little.
- Serve in bowls with the broth and soda bread.
Made it at home? Tick it off and it goes into your kitchen passport.
Coddle is said to have been a favourite of the writers Jonathan Swift and Seán O'Casey, and it appears in the works of James Joyce. Dubliners happily defend it against visitors who find it pale.
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