DUBLIN Coddle TRADITIONAL IRISH dish is a hearty and warming stew

Dublin Coddle, a TRADITIONAL IRISH dish, is a hearty, warming stew typically made with pork sausages, rashers (bacon), onions, and potatoes. Its origins are rooted in Dublin, Ireland, and it's known for its simplicity and comforting qualities.

The dish dates back to at least the 18th century and is believed to have been a way for Irish families to use up leftovers at the end of the week. The ingredients were often what was left in the pantry, making it a practical and economical meal. The name "coddle" derives from the slow simmering or "coddling" of ingredients in a single pot.

Dublin Coddle was particularly popular among the working class in Dublin. It was a favorite dish for colder months due to its warming properties and high-calorie content, which provided much-needed energy. The stew was often cooked over a low flame for several hours, allowing the flavours to meld together and the meat to become tender.

The dish has several variations, with some recipes including barley or carrots. However, the core ingredients remain the same. Traditionally, Dublin Coddle is served with soda bread to soak up the flavorful broth.

Today, Dublin Coddle remains a beloved comfort food in Ireland and has gained popularity in other parts of the world, especially among the Irish diaspora. It's often enjoyed on St. Patrick's Day or during winter; many Irish pubs and restaurants feature it on their menus. This humble dish's rich history symbolises Irish culinary tradition and family-centric cooking.

Whether to pre-cook sausages or add them raw in Dublin Coddle depends on personal preference and desired outcomes regarding flavor, texture, and overall preparation style.

Garnish with chopped fresh parsley. Dublin Coddle is traditionally served with Irish soda bread to soak up the delicious broth.

👇 RECIPE BELOW

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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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This recipe serves about 4-6 people.
Ingredients
- 8 pork sausages
- 8 slices of thick-cut bacon (rashers), cut into large pieces
- 6 large potatoes, peeled and sliced
- 2 large onions, sliced
- 2 carrots chopped (optional)
- 2 cloves of garlic, minced (optional)
- 4 cups (950 ml) of chicken or beef broth
- pinch dried thyme (optional)
- water as required
- Fresh parsley, chopped (for garnish)
- Salt and pepper, to taste

Cooking in a pan - bring to a boil, and simmer for 1 1/2 to 2 hours.
Crockpot slow cooker - cook 5 to 6 hours on low

Soda Bread – quick and easy in this recipe
450g All Purpose Flour
350 ml buttermilk
1tsp Baking soda
¾ tsp salt
Bake 190c – 15mins
reduce 160c – 30 mins


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