Coddle (sometimes Dublin Coddle) is a dish traditionally
associated with Dublin, Ireland. It consists of layers of roughly sliced pork
sausages and rashers (thinly sliced, somewhat fatty back bacon) with
sliced potatoes, and onions. Traditionally, it can also include barley.
Left: Coddle with
carrots, which are not used in the traditional recipe.
The dish is semi-boiled, and
semi-steamed in the stock produced by boiling the rashers and sausages. Some
traditional recipes favour the addition of a small amount of Guinness to the
pot, but this is very rare in modern versions of the recipe.
The dish should be cooked in a pot with a well-fitting lid in
order to steam the ingredients left uncovered by water. The only seasoning is
usually salt, pepper, and occasionally parsley. It could be considered a comfort
food in Ireland, and is inexpensive, easy to prepare and quick to cook. It is
often eaten in the winter months.
In the days when Catholics were not supposed to eat meat on Fridays,
this was a meal often eaten on Thursdays as it allowed a family to use up any
remaining sausages or rashers.
Left: A cooked
rasher. Raw bacon rashers are an essential ingredient of coddle.