Dublin Coddle (Cadal)
Overview
Coddle is a Dublin dish of pork sausages, bacon rashers, potatoes and onions slowly cooked together in a covered pot. The sausages and rashers are first boiled or browned, and the liquid becomes the stock. They are then layered with thick slices of potato and onion, seasoned with salt, plenty of pepper and parsley, and some cooks add barley. The pot is covered with a tight lid and cooked very slowly so that the ingredients above the liquid steam. The result is a pale, comforting soup-stew. It is usually eaten with soda bread and butter to soak up the broth.
History
Coddle is closely linked with Dublin, where it was a working-class dish made to use up leftover sausages and bacon. It is often said to have been eaten on Thursday nights so that meat would not go to waste before the Friday fast. It was reputedly a favourite of the writers Jonathan Swift and Seán O'Casey, and it appears in references to Dublin in the works of James Joyce.
Main ingredients
Pork sausages, bacon rashers, potatoes, onions, parsley, stock. The soup is built on bacon and sausage stock and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Pork soups · Potato soups · More soups from Ireland
Recipe
Method
- 1
Brown the sausages and bacon in a pan, then cut the sausages in half.
- 2
Layer the potatoes, onions, sausages and bacon in a heavy pot, with parsley and pepper between the layers.
- 3
Pour over the stock and bring to a simmer.
- 41.5 h
Cover tightly and cook on a very low heat or in a 150°C oven for 1.5 hours.
- 5
Serve in bowls with soda bread.
- ✓
Serve. About 1h 45m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
