Cooking Time: 1 hour 30 minutes, Prep Time: 30 minutes
I love making traditional dishes. They have been perfected over time by generations of home cooks and hence taste absolutely divine! After moving to Ireland, I was keen to try out all the Irish dishes. I went to restaurants that served local food and loved all of it starting from the traditional Irish Breakfast, Irish stew, Soda bread, Boxty and so on. I do make it a point to learn to cook the dishes I try and have made the Irish stew and soda bread a number of times! The flavours of Irish cooking are bold, robust and beautiful.
One dish that as on my wish list to try was coddle. Coddle is more of a Dublin dish and was something that was made out of scraps. The dish itself sounds beautiful, especially on a cold winter day. It is a stew made of sausages, rashers (bacon), potatoes and onions. I knew I was going to love it the moment I read about it and I was so right!
The recipe that I used is inspired by what my neighbours told me. Although it is time consuming, it is completely worth it and you could make a bigger batch to last you 2 -3 days as it only gets better the next day!
For this recipe we will need:
Rashers (bacon) 6 (I used smoked)
Irish pork sausages 16 (medium sized)
Potatoes large 2 chopped into medium chunks
Onions 2 Sliced
Tomatoes: 2 medium chopped
Chicken Stock cube: 1
Parsley: 1/4 cup chopped and some for garnish
Water 2 and 1/2 cups
Pour 1 tbsp of oil in a big pot and fry the sausages and the rashers till they get a bit of colour. Don't worry about them being cooked through as they will boil in the coddle. Take them out on a plate and cut the sausages into half. You can cut them into quarters and also shred the rashers into 2 pieces but I like to keep it robust.
In the same pot, add in the onions and the potatoes and fry in the sausage, rasher fat for 2-3 minutes. Add in the stock cube, 2 cups of water and the sausages and rashers and bring to boil.
There is no need to add any additional salt in this recipe as the rashers are quite salty and in some cases the stock cube will have salt too. You can adjust the salt on tasting if need be.
Once the coddle is boiling, lower heat to medium low and let it simmer for 1 hour. Check in between to see if you would need to add any more water. We are looking at having a stew like consistency.
After one hour, add in the parsley and the tomatoes and let it simmer for 20 minutes.
Serve hot with some fresh parsley for garnish and some soda bread.
Enjoy!
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