Irish Coddle is a traditional stew originating in Dublin. Made with pork sausages, bacon, potatoes, and onions, Coddle is simmered slowly in a flavorful broth. This rustic dish was historically prepared to use up leftover meat, especially after market days. Enjoyed on cold evenings, Coddle is a tribute to Irish home cooking. A must-try recipe for experiencing authentic Irish cuisine!
Ingredients
Preparation
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Prepare the sausages and bacon: Heat a large frying pan and fry the sausages until lightly browned. They don't need to be cooked through at this stage. Remove them from the pan and cut them into 4-5 cm pieces. In the same pan, fry the bacon until crisp.
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To assemble the stew: In a large casserole dish or deep pot, place a layer of sliced potatoes on the bottom. Add a layer of sliced onions, then the bacon and sausage pieces. Repeat the layers as needed.
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Add the stock: Pour the hot stock over the ingredients in the casserole dish, so as to partially cover the sausages, bacon, and vegetables. Season with salt and pepper to taste.
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To cook the coddle: Cover the pot with a lid and simmer over low heat for about 1 hour and 30 minutes. The coddle needs to cook gently to allow the flavors to meld. The potatoes should be tender, and the sausages thoroughly cooked.
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Serving: Serve the Coddle piping hot, garnished with fresh chopped 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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