Casseroles > Entrees > Ireland > Dublin Coddle >
Dublin Coddle
1 LB sliced bacon ("rashers")
2 LBS pork sausage links
2 large onions, peeled & sliced
2 cloves garlic, minced
4 large potatoes, peeled & thinly sliced
2 carrots, thinly sliced
1 large bunch of fresh herbs (to taste)
Black pepper to taste
1/4 C to 1/2 C apple cider
Parsley
Fry the bacon in a skillet until crisp. Place the pieces in a cooking pot. Brown sausage in the bacon fat. Remove sausage from skillet and place in cooking pot. Soften the sliced onions and garlic in the same bacon fat, and then add to the cooking pot with the sliced potatoes and carrots. Place herbs in the middle of the mixture, and sprinkle with black pepper. (For the herbs, try any variation of personal preferences such as basil, bay leaf, rosemary, sage and thyme). Pour cider over mixture in cooking pot; stir. Cover and simmer for about 1-1/2 to 2 hours (do not boil). Garnish with parsley. Serve.
Note: Coddle is a dish traditionally associated with Dublin, Ireland. It was reputedly a favorite dish of Dean Jonathan Swift and appears in several Dublin literary references including the works of James Joyce. It consists of layers of boiled pork sausage and streaky rashers (bacon) with sliced potatoes and onions cooked in the stock produced by boiling the rashers and sausages. The only flavoring is usually salt, pepper and parsley. It is traditionally accompanied by a pint of Stout. Sometimes cream can be added to the dish ensuring a white coddle now more favored among Dubliners. [Data Source: Wikipedia].
Related Link:
Food Fare Culinary Collection: The Emerald Isle
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