Irish stew with no fixed recipe, built around boiled sausages
Coddle
Coddle
Alternative names
Dublin coddle
Place of origin
Ireland
Main ingredients
Potatoes, pork sausage, rashers, onion
Coddle (sometimes Dublin coddle; Irish: cadal)[1] is an Irish dish which is often made to use up leftovers. It most commonly consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs (parsley or chives). Traditionally, it can also include barley.
Coddle is particularly associated with Dublin, the capital of Ireland.[2][3][4] It was reputedly a favourite dish of the writers Seán O'Casey and Jonathan Swift,[5] and it appears in several references to Dublin, including the works of James Joyce.[6]
Coddle in Dublin, 2022
The dish is braised in the stock produced by boiling the pieces of bacon and sausages. The dish is cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by the broth.[2] Sometimes raw sliced potato is added, but traditionally is eaten with bread.[7] The only seasonings are usually salt, pepper, and occasionally parsley.
^"Bia Gaelach: Cé na cineálacha bia Gaelach is fearr leat? (Irish Words for Irish Foods)". 17 March 2018.
^ abA Little Irish Cookbook. Appletree. 1986. ISBN 0-86281-166-X.
^"A traditional Irish cold weather treat Dublin coddle recipe". Irishcentral.com. 24 April 2017. Retrieved 15 January 2018.
^"From Bacon and Cabbage to Coddle: What is Ireland's national dish?". Independent.ie. 17 March 2016. Retrieved 15 January 2018.
^O'Connor, Derek (21 September 2008). "Food that Only The Irish Eat (Apparently)". Sunday Tribune. Sunday Tribune. Archived from the original on 21 April 2009 – via Wayback Machine.
^Veronica Jane O'Mara & Fionnuala O'Reilly. (1993). A Trifle, a Coddle, a Fry: An Irish Literary Cookbook. Wakefield: Moyer Bell. ISBN 1-55921-081-8.
^Hickey, Margaret (2018). Ireland's green larder : the definitive history of Irish food and drink ([Paperback edition] ed.). London: Unbound. pp. 118–119. ISBN 978-1-78352-799-1. OCLC 1085196202.
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