Dublin Coddle

by Georgina Campbell, featured in Ireland For Food Lovers

Published by GC Guides

Introduction

Said to be Dean Swift’s favourite meal, this traditional dish is every bit as comforting as it sounds; made on pay day or on Saturday nights, it is a very forgiving dish and always welcoming, whatever the time. It combines two foods known since the earliest Irish literature - bacon and sausages - and, like all very simple dishes, success depends on the quality of the ingredients, so use the very best sausages you can find, and good dry-cured bacon. The traditional version is a simple stew; this modern variation (“Campbell’s Coddle”) is made with the same ingredients but has a crispy topping.

As featured in

Ireland For Food Lovers

Image of Georgina Campbell's Dublin Coddle

Ingredients

Serves: 6-8

Metric Cups

450 grams good-quality pork sausages
325 grams streaky bacon rashers, preferably free range and dry-cured
6 large potatoes (peeled and thickly sliced)
2 medium onions (peeled and sliced)
4-6 - about 450 grams - carrots (scraped and sliced)
300 millilitres stock or water (or as required)
4 - 6 tablespoons chopped fresh parsley
1 rounded tablespoon mild wholegrain mustard (optional)
sea salt
freshly ground black pepper

1 pound good-quality pork sausages
12 ounces bacon rashers, preferably free range and dry-cured
6 large potatoes (peeled and thickly sliced)
2 medium onions (peeled and sliced)
4-6 - about 1 pound - carrots (scraped and sliced)
½ pint stock or water (or as required)
4 - 6 tablespoons chopped fresh parsley
1 rounded tablespoon mild wholegrain mustard (optional)
sea salt
freshly ground black pepper

Method

Dublin Coddle is a guest recipe by Georgina Campbell so we are not able to answer questions regarding this recipe

Preheat a moderate oven, 350ºF, 180ºC, Gas mark 4.
Lay the sausages in a single layer in a large, shallow ovenproof dish. Put them into the oven to brown a little and release some of their fat.
Put the thickly sliced potatoes into a saucepan, barely cover with cold water, bring up to the boil and par-boil for 5-10 minutes; drain well. (This stage can be omitted if time in the oven is not at a premium.)
Trim any bits of bone or gristle out of the rashers, but don’t bother to remove rinds; set aside.
Remove the sausages from the oven, lift out with a slotted spoon and drain off all accumulated fat. Arrange the sliced onions and carrots in the base of the baking dish, scatter with chopped parsley and seasoning then add the stock or water. Arrange the sausages on top of the vegetables, then the potatoes, and scatter with more parsley and seasoning. Finally, add the rashers, spread out to cover the layer of potatoes as neatly as possible.
Cook in the preheated oven for 40-50 minutes or until the vegetables are tender and the rashers and potatoes crispy and brown. Alternatively, cook at a lower temperature, adding extra liquid as required, for as much longer as is convenient.
Serve with a green vegetable such as spring cabbage, lightly cooked in as little water as possible.

Preheat a moderate oven, 350ºF, 180ºC, Gas mark 4.
Lay the sausages in a single layer in a large, shallow ovenproof dish. Put them into the oven to brown a little and release some of their fat.
Put the thickly sliced potatoes into a saucepan, barely cover with cold water, bring up to the boil and par-boil for 5-10 minutes; drain well. (This stage can be omitted if time in the oven is not at a premium.)
Trim any bits of bone or gristle out of the rashers, but don’t bother to remove rinds; set aside.
Remove the sausages from the oven, lift out with a slotted spoon and drain off all accumulated fat. Arrange the sliced onions and carrots in the base of the baking dish, scatter with chopped parsley and seasoning then add the stock or water. Arrange the sausages on top of the vegetables, then the potatoes, and scatter with more parsley and seasoning. Finally, add the rashers, spread out to cover the layer of potatoes as neatly as possible.
Cook in the preheated oven for 40-50 minutes or until the vegetables are tender and the rashers and potatoes crispy and brown. Alternatively, cook at a lower temperature, adding extra liquid as required, for as much longer as is convenient.
Serve with a green vegetable such as spring cabbage, lightly cooked in as little water as possible.