Irish Coddle is a traditional stew originating from Dublin. Made up of pork sausages, bacon, potatoes and onions, the Coddle is slowly simmered in a delicious broth. This rustic dish was historically prepared to use up leftover meat, especially after market days. Enjoyed on cold evenings, the Coddle is a tribute to Irish home cooking. An essential recipe to discover the culinary authenticity of Ireland!
Ingredients
Preparation
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Prepare the sausages and bacon: Heat a large frying pan and fry the sausages until lightly browned. There is no need to cook them completely at this stage. Remove them from the pan and cut them into 4 to 5 cm pieces. In the same pan, brown the bacon until crispy.
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Assemble the stew: In a large Dutch oven or deep saucepan, place a layer of sliced potatoes on the bottom. Add a layer of sliced onions, then the pieces of bacon and sausage. Repeat layers if necessary.
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Add the broth: Pour the hot broth over the ingredients in the casserole, so as to partially cover the sausages, bacon and vegetables. Season with salt and pepper to taste.
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Cook the Coddle: Cover the pot with a lid and simmer over low heat for about 1.5 hours. The Coddle should cook slowly to allow the flavors to blend well. The potatoes should be tender and the sausages well cooked.
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Serve: Serve the Coddle hot, garnished with chopped fresh parsley.
Note
Vegetables : You can add carrots or leeks to vary the vegetables.
Seasoning : Some add thyme or bay leaves to give more flavor to the broth.
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