Dublin Coddle? Aah, a most delicious hearty Irish dish of sausages and vegetables that will warm your heart and your stomach all at once. A funny name? Yes, maybe. But before I go into the particulars about this post, I will share a funny Dublin story with you.
You might be wondering about the colorful doors surrounding the dish.
What are they all about? The story goes something like this… At one point in time all the doors in this neighborhood were painted the same color. One evening after returning home from a “night out with friends” a prominent Dublin city official “accidentally” entered the wrong house and crawled in bed with a woman he thought to be his wife. Well, the next morning, he had the surprise of his life. Going forward he ordered the front doors of the neighborhood to be painted different colors.
What is coddling?
Coddling is a culinary term associated mostly with eggs cooked in a small container. I actually own one of these little porcelain containers myself. The container is then placed in a double boiler. It’s a slow and gentle way of cooking.
But there are no eggs?
Although Dublin Coddle does not call for eggs, it is cooked in a slow gentle way that produces fabulous herbal aromas and flavors. A Dublin Coddle, like most Irish food consists of simple ingredients: good quality sausages, potatoes, vegetable broth, onions and herbs. For the sausages I prefer to use bangers ( a typical British sausage), no worries if you can’t find them in your local market. You can certainly use a good quality pork sausage. Someday I hope to make my own sausages for this delicious dish.
Travels in Ireland
Europeans take in the quality of their food and its provenance. One of the hotels where we stayed had a small booklet that indicated who all their suppliers were. They were all local farmers and companies. This made me happy.
Touring the Irish countryside last summer a prominent sight was sheep and cows happily grazing in lush green fields. Yes, they were eating grass! The small groups of animals were separated by old weathered stone fences. It was truly beautiful, idyllic.
Now all you need is brown bread!
Dublin Coddle is Irish comfort food at its best. It is probably one of those dishes that came about as a way to use leftovers. Europeans are known for their frugality. There is really no set recipe per se. Case in point, I like to add carrots to my recipe because I happen to love these orange tubers, I can’t get enough of them! Because it is slow cooked Dublin Coddle is a perfect candidate for the crock-pot.
Dublin Coddle has been popular in the Irish capital since about the 17th century. It also appears in two of Joyce’s literary works: Dubliners and the famous Finnegan’s Wake.
This recipe was adapted from The Complete Irish Pub Cookbook
If you are looking for more Irish recipes to make for Saint Patrick’s Day or anytime at home here are a few of my favorites to try. Irish butter cookies are favorite melt in your mouth shortbread cookie recipe that does call for Irish butter, no substitutes. If you want to make a hearty meal for your family then you have to try Guinness beef stew. Serve this heart dishe with Irish soda bread or a sweeter version, Irish brown bread.
A hearty and traditional Irish dish that can easily be adapted to a slow cooker. This is an easy recipe with Irish bangers and vegetables. Try this with your family on Saint Patrick's day!
- 2 lbs pork sausage Irish bangers work nicely
- 4 slices bacon thick type, cut into pieces
- 1 onion medium, sliced
- 2 garlic cloves minced
- 3 carrots sliced
- 3 potatoes cut into about 1 inch cubes
- 2 bay leaves
- 1 leek
- 3 cups chicken or vegetable stock
- 3 sprigs thyme
- 1/4 tsp black pepper to taste
- 1 dash allspice
In a large skillet cook the bacon until almost crisp. Remove and set aside in a small bowl.
Cut sausages into three pieces, and cook for about 15 minutes on medium heat until nicely browned.
Add the onion and garlic and cook until they are soft. Add the bacon back in.
Add the potatoes, carrots, leeks, bay leaves thyme and stock. Sprinkle with cracked black pepper.
Cover and cook for about 45 minutes or until the potatoes are tender.
Remove from heat. Add in the allspice and let it sit for 5 minutes.