Dublin Coddle
Dublin Coddle, or sometimes simply Coddle, is an Irish dish consisting of layers of bacon and roughly sliced pork sausage, potatoes, onions and carrots. It can also include barley. Coddle is traditionally associated with Dublin, Ireland, hence the name Dublin Coddle. It is semi-boiled and semi-steamed in the stock produced by bacon and sausages. It should be cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by the liquid.
Total Steps
6
Ingredients
11
Tools Needed
3
Ingredients
- 0 Chopped <a href="/food/GKXHVZLV/parsley">parsley</a>
- 0 <a href="/food/SWV3CGDQ/black-pepper">Black pepper</a>
- 0 <a href="/recipe/BMNJR7Q2/hard-cider">Hard cider</a>
- 1 large bunch of fresh herbs
- 2 <a href="/food/4CXZ7VHS/carrot">carrots</a>, thickly sliced
- 4 <a href="/food/5GXJHWW6/potato">potatoes</a>, thickly sliced
- 2 <a href="/food/FQRPFPP6/garlic">garlic cloves</a>
- 2 large <a href="/food/YCPMHNRB/onion"> onions</a>
- 1 pound <a href="/food/X4VRWLSM/bacon">bacon</a> slices
- 2 pound <a href="/recipe/VGDLNYYN/pork-sausage">pork sausage</a>
- 0 A little <a href="/food/HPTRX4VQ/bacon-fat">bacon fat</a> or <a href="/food/NHPT57DF/vegetable-oil">vegetable oil</a>
Instructions
Step 1
Lightly <a href="/technique/NZ2LK8CC/frying">fry</a> the bacon until crisp. Place in a large cooking pot.
Step 2
<a href="/technique/D434P8MH/browning">Brown</a> the sausages in some bacon fat or vegetable oil. Remove and add to pot.
Step 3
Soften <a href="/technique/3JDX2Q84/slicing">sliced</a> onions and whole garlic cloves in fat, then add to pot with potatoes and carrots.
Step 4
Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper.
Step 5
Cover with cider. Cook 1 1/2 hours over moderate <a href="/technique/XZFHRHHF/heating">heat</a>.
Step 6
<a href="/technique/HZXPVMNR/garnishing">Garnish</a> with <a href="/technique/6L7QNTJV/chopping">chopped</a> parsley.