A Kiss and a Coddle

By á-74568

Coddle is a traditional Irish dish usually associated with Dublin and known also as Dublin Coddle. It is comfort food of the highest degree; a hearty nutritious stew-like dish made from salty bacon, pork sausages and potatoes

Ingredients

• 2 tbsps. vegetable oil
• 2 medium onions, thinly sliced
• 4 oz/115g piece salty back bacon, weight after the rind removed
• 6 fat, traditional pork sausages
• 2 carrots, peeled and finely sliced
• 8 oz/250g white potatoes, finely sliced
• Salt and pepper
• 2 cups/500ml rich beef stock

Details

Preparation time 10mins
Cooking time 90mins

Preparation

Step 1

Heat the oven to 425 degrees F/220 degrees C/gas 7

In a large frying pan or skillet, heat the oil, add onions and cook on medium heat for about 4 minutes. Cut the bacon piece into 1/2"/1cm cubes. Add the bacon to the onions and stir well. Cut the sausages in half and add these to the onion and bacon.

Raise the heat and stirring constantly, cook until the sausages start to brown, taking care not to burn the onions.

In a heat proof casserole, place a layer of the onion, bacon, and sausage mixture followed by the layer of sliced carrots and then a layer of potato. Season with salt and pepper. Repeat the layering until used up, vanishing with a layer of potato.

Carefully pour over the stock. Cover with a lid or a double layer of aluminum foil. Place in the center of the oven and cook for 45 minutes. Take a peek to make sure the coddle isn't drying out (if necessary top up with a little boiling water but don't flood the stew). Lower the heat to 350 degrees F/175 degrees C/gas 4 and cook for a further 30 minutes until bubbling and the potatoes are cooked through.

Remove from the oven and rest for 10 minutes before serving. Serve with Irish Soda Bread to soak up all the lovely juices.