Dublin Coddle Irish

Ingredients

1 lb bacon bits (pref. smoked) 1 lb good meaty sausages 3 each large onions 3 each potatoes (or even four) 1 handful fresh parsley 1 grind fresh pepper	Advertisements

Preparation
 
Bacon bits are the off-cuts from the various types of bacon, which
are sold very cheaply in Dublin pork butchers shops, specifically
for making coddle. They contain a good mixture of fat, lean and
skin. I prefer to buy regular bacon with the rind on and cut it up
into even-sized pieces. Leave on the rind, as it adds great richness
to the soup. Buy the finest quality pork sausages you can afford (or
find). Peel and chop the onions roughly. Peel the potatoes as thinly
as possible. If they are large, then cut them into two or three large
pieces; otherwise leave them whole.
Chop the fresh parsley. -- Place a layer of onions in the bottom of a
heavy pot with a good close-fitting lid. Layer all the other
ingredients, giving each layer a grind or so of fresh-ground pepper.
Add no more than 2 cups of water to the pot. Bring the water to the
boil, then reduce the heat at once, cover tightly, and barely simmer
for 2 to 5 hours. The perfect way to cook it is in a heavy casserole
pot in a very low oven at 250F. I know this sounds vague, but if the
pot is heavy and the lid tight, it really can t come to any harm. The
longer and slower the cooking, the better. If you prefer, before
serving, remove the sausages and quickly brown them on one side under
the broiler. Serve with white soda farl to mop up the soup, and
bottles of stout. It is a most restorative food. -- From THE POOLBEG
BOOK OF TRADITIONAL IRISH COOKING, Biddy White Lennon

 

 
Servings: 4

 

Dublin Coddle
Don t omit the parsley, and don t use dried parsley as a substitute. It makes a big difference. "Bacon bits" in Ireland refers to the chopped up leftovers from various other cuts of smoked or cured pork or bacon, usually with the pork rind still on. This is wo (Upload by user)

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