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Dublin Coddle

Tuesday, January 16, 2018 21:02

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One place I haven’t yet managed to visit yet since I moved over here to the UK, is the Republic of Ireland, which is what the Southern most part of Ireland is called. A country in its own right it is not a part of the United Kingom, like Northern Ireland is and Dublin is it’s capital. It is on my bucket list however and God willing one day I will get there!

This dish today is a traditional Irish dish from the Republic, and in particular the capital. Dublin coddle, a warming meal of sausages and potatoes, dates back to the 1700s and is traditionally thought of as a city dish which would be eaten in the winter months.

It is said that an Irish wife could go to bed and leave it simmering on the stove for hours so that it might be ready when her husband arrived home from the pub and wanting his dinner. Historically the dish is also a way of using up all the rashers of bacon and sausages on Thursday night before Friday, which in the Catholic faith the eating of meat is forbidden.

While researching this dish, I came across quite a few versions. Some just included potatoes, onions, bacon and sausage. Others included other vegetables like carrots, and some had the inclusion of barley. One thing they all had in common was the cooking of it in a pot on top of the stove.

I chose to cook my bacon and sausage first so that they were nicely browned. This was a visual thing, and for no other reason. I don’t find the sight of unbrowned sausage or bacon very appealing to the appetite! You don’t need to cook them all the way through, just so they are golden.

The barley makes a lovely almost nutty addition. You will want to check the stock levels as you are simmering it on top of the stove however. You will not want the pan to boil dry and the contents to catch. I added a few herbs and the end result was fabulously delicious!

*Dublin Coddle*

Serves 4

Printable Recipe

A Coddle is a traditional Irish dish usually associated with the city of Dublin. Hearty and delicious it is a stew-type of dish created with good pork sausages, salty bacon, pearl barley, onions, potatoes and herbs.

1 large onion, peeled and chopped

100g pearl barley (about 9 TBS)

6 rashers of streaky bacon

8 large thick good quality butchers sausages

2 – 3 large waxy potatoes, peeled and cut into 1/3 inch thick slices

500ml chicken stock (scant 2 1/4 cups)

1 bay leaf

sea salt and freshly ground black pepper

1/4 tsp thyme

1/4 tsp savoury

a generous knob of butter

Chopped fresh flat leaf parsley

Crusty bread to serve

Preheat the oven to 220*C/425*F/ gas mark 7. Place the sausages and bacon on a baking tray. Cook them in the oven for 10 minutes or so until the bacon has started to crisp up and the sausages are coloured. Remove and drain on paper toweling.

Take a medium flame proof casserole dish with a lid. (I use my enamel iron one). Place the chopped onion in the bottom of the dish. Top with the pearl barley. Place the bay leaf on top. Cut up the bacon into squares and place over top of that and then the sausages over top of the bacon. Finish with a layer of potatoes. Pour the chicken stock over top and then sprinkle with salt, pepper, savoury and thyme. Cover and then bring to the boil over high heat. Reduce to a simmer and cook, covered, over low heat for 30 to 35 minutes. Remove the lid and dot with butter.

Place, uncovered into the heated oven and roast for 15 to 20 minutes until the potatoes are golden. Serve ladled into deep bowls, scattered with fresh parsley and with crusty bread on the side.

This was perfect for a cold Winter’s day and a most delicious way to use up some sausages in my refrigerator that needed using up. Todd really enjoyed this. I wager any man will. It’s hearty and satisfying and very tasty! They say a glass of cold Guiness goes very well. Ithe Shona!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: http://theenglishkitchen.blogspot.com/2018/01/dublin-coddle.html

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