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Principiante
French
Classic French Omelette
Fuente: Chef
10 min1300 kcal
VegetarianoSin glutenBajo en carbohidratos+1
Dublin Coddle
Pork sausages, thick rashers, potatoes and onions coddled — barely simmered — in stock until everything is soft and pale. Ugly, unfashionable, and beloved in Dublin.
Fuente
Receta de Irish home kitchens · 🏺 Tradicional · Potatoes four ways, a pot on the range all afternoon, and buttermilk in the bread — cooking built for a cold, wet island and a long working day.
Irish · Dublin supper — An ownerless traditional dish, so no cook is credited. The cited article confirms the sausage, rasher, potato and onion base, the leftovers origin, the Dublin association and the slow gentle cooking the name describes. Quantities and method are this book's own. `Dublin_coddle` redirects here.
Watch it being made · 3 videos
⏱ 120 min🍽 4 porciones🔥 610 kcal🇮🇪 Irlanda
Sin frutos secos
Pasos
Cut the rashers into thick strips and fry them 3 minutes to render some fat. Lift them out.
Brown the sausages lightly in the same fat, about 4 minutes, turning them. They do not need to cook through.
💡 Strict traditionalists do not brown anything, which is why a real coddle looks pale grey. A light browning is the common home compromise and tastes better.
Layer everything in a heavy pot: potato, onion, sausage, bacon, parsley, pepper — twice — finishing with potato.
Pour in the stock so it comes just below the top layer. Do not drown it.
Cover and cook at a bare simmer — coddling, not boiling — for 1 hour 15 minutes. On the hob or in a 150°C oven.
Take the lid off for the last 15 minutes to let the top dry out a little. Serve in deep bowls with soda bread.
💡 Consejos
- Coddle was Saturday food — a pot that could sit on the range absorbing whatever was left in the house before the Friday fast.
- It is genuinely not a handsome dish. Serve it in bowls, put the parsley on last, and nobody minds.
- Never let it boil. Boiling splits the sausages and turns the potato to soup.
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