Coddle... is a dish
traditionally associated with Dublin.
It’s made with boiled pork sausage, streaky rashers (bacon), sliced or diced
potatoes and onions cooked in the stock produced by boiling the rashers and
sausages and flavored only with salt, pepper, and parsley.
Cooking time is approximately 5 minutes boiling the meat in an open lidded pot
to produce the stock and then maybe an hour or so until all the ingredients have
been combined in a covered pot.
Recipe serves about 4
1lb Irish pork sausages
8oz Irish style Bacon (Rashers)
1 cup stock or water
6 medium potatoes
2 medium onions
Parsley, salt and pepper
First cut the rashers into strips. Bring the stock to the boil in a medium
saucepan which has a well-fitting lid, add the sausages and the rashers and
simmer for about 5 minutes.
Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Dump the potatoes, onions, sausages and bacon into the pot.
Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Add the seasoning and serve piping hot.
When I was looking for this recipe, I came across a recipe at the Hormel website. This recipe contains "Turkey Bratwurst" and Brussels Sprouts! The site even calls the recipe "Dublin Coddle". I put a link here for your reference only - I do not recommend this version. Click if you dare. http://www.hormel.com/kitchen/recipe.asp?id=5043