Our Ireland

Irish Coddle History in Brief

Irish Coddle is a hearty and nutritious food that probably originated as an alterative to traditional Irish stew recipes in urban areas where mutton was not as affoardable or readily available compared with rural Ireland. Preserved salted bacon would have been widely available and contributes to the signiture salty flavour of Irish coddle. Coddle is predominately a Dublin dish and is sometimes referred to as Dublin Coddle.

Cooking Irish Coddle

Irish coddle ingredients include long pork sausages, bacon in chunks or as thick rasher (the fat left on), potatoes, carrots and whole onions. Peas or barley are sometimes added. Salt and a little pepper are added during cooking and the dish has a strong salty flavor. Sometimes potatoes are cooked separately as they tend to fall apart in the pot and make the soup too thick.

Coddle is best served with crispy bread rolls smeared with thick chilled butter to dip into the soup.

Irish Coddle

Ingredients

:

• Potatoes
• Pork sausages
• Bacon chunks or rashers with the fat
• Two medium whole onions pealed
• Thickly chopped carrots
• Salt and a pinch of pepper

Preparation:

• Add the ingredients to a lidded pot.
• Add 3 /4 pints of water and stock if desired
• Add salt and pepper
• Bring to the boil and allow to simmer for 1.5 to 2 hours.

Ready, Steady, Coddle! (From Auld Ones Series 2)