TRADITIONAL RECIPE IRELAND DUBLIN CODDLE.
For those of you who have not heard of 'Dublin Coddle' before. It is an Irish dish associated with Dublin. The main ingredients are good quality pork sausages, streaky rashers/bacon, potatoes and onions. Covered with stock and allowed to simmer for about an hour to allow the flavours to develop. The potatoes soften which will thicken the liquid. There are various ingredients that can be added depending on your personal taste. Some people like to include carrots, perhaps some celary or leek. A very small amount of milk or Guinness can also be added. Be careful adding salt, as the bacon can be salty. Taste as you go. Parsley or barley in small acounts may be also added.
The sausages can be added whole or cut into pieces. The bacon cut into pieces. The recipe calls for raw sausages but if you prefer you can brown them first. Potatoes are peeled and cut into quarters. Onions are sliced or chopped. Ingredients are layered into the pot and covered with stock enough to cover the ingredients. (approx 1 pint - chicken stock). A well - fitting lid will enhance the recipe. The 'Coddle' should be simmered gently. The longer the 'Coddle' simmers the more the potatoes will go into a mush, which will thicken the soup.
'Coddle' was a meal that was inexpensive. Many families could not afford mutton. So sausages and bacon was a tasty alternative.
A note of interest: Coddle was reputedly a favourite of Sean O'Casey and Jonathan Swift, and it appears in several Dublin literary references such as James Joyce.
Served with hot crusty bread and a pint of the black stuff. A splendid meal!
( SERVES 4 -6 PEOPLE)
350G (12oz) potatoes, peeled and cut into quarters
200G (7oz) Onions, chopped
225G (8oz) Top quality pork sausages, (each one cut into 4 pieces if prefered)
600ml (1pt) stock (chicken stock) or water.
100G (3 and a half oz) bacon/ streaky rashers cut into pieces (rindless is preferable)
1 tablespoon chopped fresh parsley
Seasoning - black pepper, be careful adding the salt.
If you are adding your own vegetables, e.g. carrots, etc., don't cut to thinly.