coddle
Next Dish: Aji de Gallina
Coddle is a traditional Irish dish often associated with Dublin and primarily consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat fatty back bacon) with sliced potatoes and onions. The dish is then slowly simmered in a closed pot with water or broth. The dish is traditionally seasoned with salt, pepper, and occasionally, herbs. Coddle is often eaten during the winter months and is a staple on Saint Patrick's Day.
Recipe
Ingredients:
1 lb of thick pork sausages
1 lb of thick bacon slices
2 onions, sliced
4 large potatoes, thickly sliced
2 cups of chicken broth
2 tablespoons of fresh parsley, chopped
Salt and pepper to taste
Instructions:
Cut the sausages into large chunks and the bacon slices into large pieces.
In a large pot, layer the ingredients in the following order: a layer of onions, a layer of potatoes, a layer of sausage and bacon. Repeat these layers until all ingredients are used, finishing with a layer of potatoes on top.
Pour the chicken broth over the layers until they are just covered. Add the parsley on top and season with salt and pepper.
Cover the pot and simmer on low heat for about 2 hours, until the potatoes are tender and the flavors have melded together.
Serve hot, directly from the pot.