Posted By Ingrid Turner on Mar 13, 2014 in Ethnic Foods, Featured, Holidays & Events, How To Cook, Irish, Main Dishes, Pork, Soups, Stews & Chilis, St. Patrick's Day, Western European Food | 0 comments

A true comfort food, Coddle is a traditional Irish dish, usually referred to as also as Dublin Coddle.

Hearty & nutritious, this stew-like dish is made with salty bacon, pork sausages & potatoes, creating Irish flavors at their best.

The name comes from long, slow simmering or “coddling”of this dish. I have read that the popularity of coddle came about since it can be left simmering on the stove till the man of the house comes home from his time at the pub, which could be quite a while after the wife had gone to bed.

How to Cook Coddle:

Like many regional, ethnic dishes, there are many recipes and variations for Dublin Coddle. Everyone’s mother has their own version which, as expected, is always the best. Let’s see what you think of mine!

Type: Stew Recipe

Prep Time: 10 – 15 minutes
Cook Time: 1 1/2 hrs
Yield: Serves 8 as an appetizer or 4 main dishes

Ingredients:

3 tbsp vegetable oil
3 medium onions – thinly sliced
6 oz piece salty back bacon – rind removed
8 pork sausages
3 carrots – peeled and finely sliced
12 oz potatoes – finely sliced
salt & pepper – to taste
3 cups beef stock

Instructions:

Preheat oven to 425 degrees F.
In a large frying pan, heat oil. Add in onions and cook on medium heat for about 4 minutes.
Cut the bacon piece into 1/2 inch cubes and add bacon to the onions, stirring well.
Cut the sausages in half, and add them to the onion & bacon mixture.
Stir during cooking, and cook until the sausages start to brown. * Tip: Be careful not to burn the onions.
In a heat proof casserole, place a layer of the onion, bacon & sausage mixture. Then, follow with a layer of sliced carrots, and then a layer of potato.
Season with salt & pepper, and continue to layer until ingredients are used up, finishing with a layer of potatoes.
Carefully pour stock over top of ingredients. Cover the casserole.
Place on the middle oven rack for 45 minutes at 425 degrees F. * Tip: Check to be sure the coddle isn’t drying out. If necessary, top up with a little boiling water, a little bit at a time — you don’t want to drench the stew.
Lower the heat to 350 degrees F and cook for 30 minutes longer, until bubbling and the potatoes are cooked through.
Remove from oven, and allow to rest for 10 minutes before serving.