Foodie Romances: Dublin Coddle
Well, in March one year, we decided to do Ireland. So I found all these great Irish recipes to try. We made soda bread, we made Colcannon (which I have a fantastic recipe for), we made Irish Stew. And we made something I'd never heard of before called Dublin Coddle. I actually found the recipe on my Irish culture tear-away calendar the year before and never made it. But this year, I decided to try it.
As I understand it, traditional Coddle is more like a stew. But the recipe I found (and I wish I could remember where I found it, because I decided not to use the one from my calendar when I realized how long it would take to make--we only had an hour and a half for Cooking Club) was much more like a casserole. And it turned out to be brilliant.
No less than six strapping men proposed to me when they tasted this dish. It is a man's dish, in the sense that it's pork products and potatoes. But it really was an incredible taste. So without further ado, here is the recipe that won me the hearts of a bunch of random guys.
Dublin Coddle
½ lb. thick sliced bacon
2 cups ham or beef stock
2 lbs. potatoes (peeled, sliced into ½ in. rounds)
2 medium onions, thinly sliced
Salt & pepper to season
Basic Steps: Simmer → Layer → Simmer
Simmer the sausages and bacon in the stock or water over low flame for 5-10 minutes. Remove the meat to a bowl, reserving the broth.
Spread one-third of the potatoes on the bottom of a stovetop casserole dish or a large saucepan. Add a layer of half the onions and sprinkle with a little salt and pepper. Cut the sausages in 3 or 4 pieces and spread a layer of half the sausages and bacon over the onions. Follow by another layer of potatoes, onions, sausages and bacon and finally a top layer of potatoes. Season with salt and pepper and pour over the reserved broth.
Cover and simmer for about an hour. Serve with a green vegetable and a slice of soda bread to mop up the gravy.
So what about you? Have you ever had Coddle before? What about Irish food in general? I know this is a lot of meat and potatoes, but doesn't it sound great?
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