Coddle, a Traditional Dublin supper Dish.

Coddle, a Traditional Dublin  supper Dish

 Coddle is by and large unappealing in sense; boiled streaky bacon, sausages, potatoes and onion with a sprinkle of parsley from the butchers counter thrown in is a brief description of a dish beloved by the Dubs, add comments from a recipe search and you'll find some add carrots others add a packet of Oxtail soup, you'll also hear distaste at the thought of eating a boiled sausage and recommendations of frying the sausage first to make them more appetising looking - don't try that at home it's disgusting.
My main problem with the recipe brief is the use of streaky bacon, I'd rather have a thick chunk of belly bacon used in mine that softens out with a slow cook out before the rest of the ingredients are added.
 My preferred recipe though uses Bacon Ribs allowing two per person, there's always something nice about eating meat off the bone and the bones add extra depth and richness to the broth.
The French have a a variation on this dish in their regional speciality ' Potée Savoyarde' slightly more complex and using a sausage with a ham base as opposed to the Dub's pure pork sausage version and with the addition of cabbage in the recipe and usually calling for smoked belly bacon, both hit the spot though on a cold winters eve and taste all the better the next day or late at night after a few sups'. The sausage used is of importance in the overall balance of the dish, I like to use one with a high meat content approx 70% that is well seasoned with white pepper so it's still tasty when cool.

'Just add Liffey water'.

Coddle, a Traditional Dublin supper Dish.
Ingredients.for 4 portions
1 1/2lb Bacon ribs (allow 2 rib bones per person).
3/4 lb 350g  Butcher Sausages (70% plus meat content).
4lb 2.2kg Potatoes- a floury potato is best, I've used Roosters.
1 medium sized onion- about 10oz 280g
Sprig of parsley, finely chopped.
white and black pepper for seasoning.
Method.
Portion the ribs this is easy to do and either pre-soak the bacon ribs over night in cold water to remove some of the salt or place them in a large pot cover with cold water and bring to the boil then discard the water and replace with fresh water. Place back onto the heat and bring to the boil again reducing the heat and simmer for approx 1. 5 hours.keep the water topped up,season lightly with some cracked black pepper and a pinch of ground white pepper.
Meanwhile prepare the rest of the ingredients;
Peel the potatoes and cut in halves or quarters depending on their size, wash and keep covered in cold water to stop them discolouring.
Twist the sausages in the middle so they are half their size (resembling cocktail sausages)  and cut them all separate, they are easier to manage on the spoon like this for eating.
Peel the onion and cut in half and slice very thinly.

Once the bacon has cooked add the prepared potatoes, onion and sausages cover with cold water,bring back to the boil check the seasoning then simmer approx 30 mins or until the potatoes are cooked and starting to break up around the edges and the starches soak up the flavours, thickening up the broth.

Divide into 4 bowls spuds and meats first, ladle broth into each sprinkle with parsley and serve piping hot.



Irish Produce.