A Dublin coddle is a traditional Irish dish made with potatoes, bacon, and sausage. It is typically cooked in one pot and served as a main meal.
Bacon bits are the off-cuts from the various types of bacon, which aresold very cheaply in Dublin pork butchers' shops, specifically for makingcoddle.
They contain a good mixture of fat, lean and skin.
I prefer tobuy regular bacon with the rind on and cut it up into even-sized pieces.
Leave on the rind, as it adds great richness to the soup.
Buy the finestquality pork sausages you can afford (or find).
Peel and chop the onionsroughly.
Peel the potatoes as thinly as possible.
If they are large,then cut them into two or three large pieces;otherwise leave them whole.
Chop the fresh parsley.
Place a layer of onions in the bottom of aheavy pot with a good close-fitting lid.
Layer all the other ingredients,giving each layer a grind or so of fresh-ground pepper.
Add no more than2 cups of water to the pot.
Bring the water to the boil, then reduce theheat at once, cover tightly, and barely simmer for 2 to 5 hours.
Theperfect way to cook it is in a heavy casserole pot in a very low oven at250F.
I know this sounds vague, but if the pot is heavy and the lidtight, it really can't come to any harm.
The longer and slower thecooking, the better.
If you prefer, before serving, remove the sausagesand quickly brown them on one side under the broiler.
Serve with whitesoda farl to mop up the soup, and bottles of stout.
It is a mostrestorative food.
From THE POOLBEG BOOK OF TRADITIONAL IRISH COOKING,Biddy White Lennon .
Ingredients
Directions
Bacon bits are the off-cuts from the various types of bacon, which aresold very cheaply in Dublin pork butchers' shops, specifically for makingcoddle.
They contain a good mixture of fat, lean and skin.
I prefer tobuy regular bacon with the rind on and cut it up into even-sized pieces.
Leave on the rind, as it adds great richness to the soup.
Buy the finestquality pork sausages you can afford (or find).
Peel and chop the onionsroughly.
Peel the potatoes as thinly as possible.
If they are large,then cut them into two or three large pieces;otherwise leave them whole.
Chop the fresh parsley.
Place a layer of onions in the bottom of aheavy pot with a good close-fitting lid.
Layer all the other ingredients,giving each layer a grind or so of fresh-ground pepper.
Add no more than2 cups of water to the pot.
Bring the water to the boil, then reduce theheat at once, cover tightly, and barely simmer for 2 to 5 hours.
Theperfect way to cook it is in a heavy casserole pot in a very low oven at250F.
I know this sounds vague, but if the pot is heavy and the lidtight, it really can't come to any harm.
The longer and slower thecooking, the better.
If you prefer, before serving, remove the sausagesand quickly brown them on one side under the broiler.
Serve with whitesoda farl to mop up the soup, and bottles of stout.
It is a mostrestorative food.
From THE POOLBEG BOOK OF TRADITIONAL IRISH COOKING,Biddy White Lennon .
