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.
Great to learn something new in addition to getting a delish soup recipe!
ReplyDeleteThanks Betsy, hope you enjoy
DeleteVery nice. Definitely pinning, sharing & G+ing. I like the idea of Ale in it, Guess it wouldn't be an Irish soup with out it. Do you have a recommended sausage? I have a freezer full of Brats. It reminds me of one of my favorite soups. http://funrecipeblog.com/Toscana-soup+. I will include Ale next time I make it. Thanks for sharing.
ReplyDeleteI actually just used plain breakfast sausage as I couldn't obtain Irish sausages. Thanks. It is a really good soup.
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