Preparation Time: 10 minsDublin-Coddle-Recipe

Cooking Time: 1hour 45 mins

 

Ingredients

900g potatoes peeled and cut into thick slices

500 ml good chicken stock

100g salted butter

450g Musks Newmarket sausages cut into chunks

225g lean bacon/ham cut into thick slices

3 large carrots peeled and cut into thick slices

1 good bunch of fresh thyme

2 bay leaves

2 table spoons of chopped parsley

Salt and white pepper

 

Cooking instructions

Melt 25g of the butter in a casserole dish on top of the stove, add sausages and bacon/ham and allow to colour.

Add all the vegetables, potatoes and herbs, add chicken stock and season to taste.

Bring to the boil and cover with lid.

Put into a slow oven at 180C for 1 ½ hours.

After 1 hour remove lid, sprinkle with butter and allow to colour for remaining 30 min.

When cooked, serve from dish and enjoy!

 

What is a Dublin Coddle?

Dublin Coddle, a warming meal of sausages and potatoes, dates back to the 1700s, and is traditionally thought of as a city dish eaten in the winter months. Its popularity has been attributed to the fact that an Irish wife could go to bed and leave it simmering on the stove for hours, so that it might be ready for when her husband arrived home from the pub.

Coddles were a useful way of using up any stray rashers of bacon or sausages on a Thursday, in times when Catholics were not supposed to eat meat on a Friday. The meal remains a popular choice for busy people who prefer to prepare food in advance, then head out and let the oven do the work.

A favourite of Jonathan Swift, the author of Gulliver’s Travels, and the dean of Christ Church in Dublin, Coddle has many references in Irish literature, including the works of James Joyce. The name ‘Coddle’ is most likely descended from caudle, which comes from the French term meaning ‘to boil gently, parboil or stew’. Today, the word is associated with gently cooked eggs…

Dublin Coddle is best served with a pint of Guinness on the side, and lots of Irish soda bread to mop up the gravy. As with so many recipes, a dash of Guinness added towards the end of the cooking process won’t do the dish any harm either!