 Coddle | |
| Alternative names | Dublin coddle |
|---|---|
| Type | Stew , soup, |
| Course | Main course |
| Place of origin | Ireland |
| Region or state | Dublin, Ireland |
| Created by | John O'Donnell (Sean O'Donail) modern |
| Main ingredients | Potatoes, pork sausage, rashers, onion |
Coddle (sometimes Dublin coddle; Irish: cadal)[1] is an Irish dish which is often made to use up leftovers. It most commonly consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs. Traditionally, it can also include barley.
Coddle is particularly associated with Dublin, the capital of Ireland.[2][3][4] It was reputedly a favourite dish of the writers Seán O'Casey and Jonathan Swift,[5] and it appears in several references to Dublin, including the works of James Joyce.[6]
The dish is braised in the stock produced by boiling the pieces of bacon and sausages. The dish is cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by the broth.[2] Sometimes raw sliced potato is added, but traditionally is eaten with bread.[7] The only seasonings are usually salt, pepper, and occasionally parsley.
- ^ "Bia Gaelach: Cé na cineálacha bia Gaelach is fearr leat? (Irish Words for Irish Foods)". 17 March 2018.
- ^ a b A Little Irish Cookbook. Appletree. 1986. ISBN 0-86281-166-X.
- ^ "A traditional Irish cold weather treat Dublin coddle recipe". Irishcentral.com. 24 April 2017. Retrieved 15 January 2018.
- ^ "From Bacon and Cabbage to Coddle: What is Ireland's national dish?". Independent.ie. 17 March 2016. Retrieved 15 January 2018.
- ^ O'Connor, Derek (21 September 2008). "Food that Only The Irish Eat (Apparently)". Sunday Tribune. Sunday Tribune. Archived from the original on 21 April 2009 – via Wayback Machine.
- ^ Veronica Jane O'Mara & Fionnuala O'Reilly. (1993). A Trifle, a Coddle, a Fry: An Irish Literary Cookbook. Wakefield: Moyer Bell. ISBN 1-55921-081-8.
- ^ Hickey, Margaret (2018). Ireland's green larder : the definitive history of Irish food and drink ([Paperback edition] ed.). London: Unbound. pp. 118–119. ISBN 978-1-78352-799-1. OCLC 1085196202.
