The name comes from the long, slow simmering or ‘coddling’ of the dish. It has been suggested the popularity of coddle arose because it can be left simmering on the stove till the man comes in from the pub long after the wife had gone to bed
There are as many recipes for Dublin Coddle as there are bars in the city, and everyone’s mother has their own version which of course, is always the best.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
Yield: Serves 4 as a starter, 2 mains.
- 2 tbsp 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/500 ml rich beef st
- In a large frying pan or skillet, heat the oil, add the onions and cook on a medium heat for about 4 minutes. Cut the bacon piece into ½"/1 cm 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, finishing with a layer of potato.
- Carefully pour over the stock. Cover with a lid or a double layer of aluminium foil. Place in the centre 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°F/175°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.