Dublin Coddle- An Emerald Isle Treat

Coddle

 

     Dublin Coddle? What is that?  Well it is one of the best and easiest Irish dishes anyone can make.  The dish is said to have originated in the capitol city of Dublin.  Because people living in the city were poorer than those of the farmlands and country they had to make a version of the Irish Stew that was more affordable.  So they combined the cheap bangers, (sausages), and rashers, (bacon), along with the other ingredients in a traditional stew such as potato and onion and cooked them down in a liquid until you had a very different, but amazing in its own right, stew. 

    

     I love this soup.  Being part Irish I am proud of this soup. It is really very simple.  Clean up was a snap.  The flavor of this soup is amazing.  I first discovered it in Dublin of course.  Since having it there one night I ordered it again another, then another, until my cousin said I had to stop and try something else. “Enough sausages!” she announced. I added a bit of ale and cream to add even more depth to this soup.  Don't be afraid to have the bacon and sausage links in the soup. Trust me you will love this.  Dublin Coddle

 

Ingredients:

• 1/2 lb bacon cut into bite size
• 8 sausage links halved
• 1 cup carrots chopped
• 1/2 white onion rough chopped
• 1 cup yellow potatoes chopped bite size
• 32 oz chicken stock
• 1/2 pint ale
• 1 cup cream
• 1 tsp thyme
• Parsley
• Salt/pepper

     In a stock pot begin to brown the bacon.  Once the bacon is halfway cooked pour in the ale and simmer until half reduced. Toss in the sausage, carrots, onion, potatoes, and pour in the chicken stock.  Bring pot to a boil.  Lower heat and simmer for about 1 hour until all vegetables are cooked through.  Stir in the thyme and salt and pepper to taste.  Stir in the cream.  Serve in bowls with parsley sprinkled on top and with a nice piece of bread. Serves 2-4.  This dish will shortly become a favorite of yours and renew your faith in good Irish food.