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Dublin Coddle

Dublin Coddle

Because of the milk, this is sometimes referred to as a white stew.

Ready in: 60 minutes

Serves: 10

Complexity: very-easy

kcal: 284

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500 g Irish sausages
500 g bacon
500 g potatoes, peeled & cut in large dice
2 large onions, rough chopped
6 carrots, rough chopped
1 lt chicken stock
1 lt whole milk


Place a large Dutch oven over medium-high heat then cook the sausages and bacon until the bacon is crisp. Drain fat from the pan, reserving 1 tablespoon of drippings. Crumble the bacon and halve the sausages.
Heat the reserved drippings to the Dutch oven over low heat along with the crumbled bacon and sausages. Add the onions, SIDS CRAZY SALT and carrots then cook until the onions soft, 7-10 minutes. Stir in the stock and milk then simmer until the potatoes are fork tender 30-45 minutes. Season with SIDS SALT & PEPPER to serve.
History: Coddle (sometimes Dublin coddle) is an Irish dish which is often made to use up leftovers and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat fatty back bacon) with sliced potatoes and onions. Traditionally, it can also include barley. Coddle is particularly associated with the capital of Ireland, Dublin. It was reputedly a favourite dish of Seán O'Casey and Jonathan Swift and it appears in several Dublin literary references including the works of James Joyce. The dish is braised in the stock produced by boiling the rashers and sausages. Some traditional recipes favour the addition of a small amount of Guinness to the pot, but this is very rare in modern versions of the recipe. The dish should be cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by water. The only seasoning is usually salt, pepper and occasionally parsley. It could be considered a comfort food in Ireland and is inexpensive, easy to prepare and quick to cook. It is often eaten in the winter months. In the days when Catholics were not supposed to eat meat on Fridays, this was a meal often eaten on Thursdays as it allowed a family to use up any remaining sausages or rashers. The name comes from the verb 'coddle', meaning to cook food in water below boiling, which in turn derives from 'caudle', a warm drink given to the sick.