Sunday, May 8, 2011

Not Your Mother’s Dublin Coddle

Being that this post is about Dublin Coddle I probably should have called it “Not Your Mammy’s Dublin Coddle.”
I am visiting Dublin next week and there is a bit of a tradition that one of the first meals I have is a bowl of my mother’s coddle. Coddle is basically an all in one pot casserole of sausages, bacon, potato and onion. Some people add other vegetables like carrots or celery. It is a tasty if somewhat anemic dish.
I thought I would like  to replicate the dish and maybe add a little of my own twist.
I went to my local supermarket and they had neither Breakfast sausage or Irish streaky  bacon. So I had to make do with what was  available locally. I of course added a few things not traditionally in a coddle.
  • 1lb Sweet Italian Sausage
  • 1/4lb Bacon cut in half cross ways
  • 3 medium Red Potatoes
  • 2 medium Thickly Sliced Onion
  • 4 Carrots
  • 3 cloves chopped garlic
  • 1 tablespoon fresh chopped thyme (plus some for garnish)
  • 6oz Apple Cider (half bottle needed for coddle and you drink the rest)
  • 6oz Chicken or Vegetable Stock
  • Salt and Pepper
Cook bacon in large pan till crisp. Remove bacon from pan leaving  a little of the fat behind. Brown sausages on all sides (do not worry about cooking them as they will cook in the liquid later). Remove sausages from pan and set aside.
Sautee onions and garlic till lightly browned. Add apple cider and stock to pan  followed by sausages, carrots and potato. Chop half the bacon and add it into pan. Cook for thirty minutes and add fresh thyme.
Check potatoes and sausages for doneness you will probably want to cook it a little longer. Taste, adjust seasoning  and serve using reserved thyme and bacon to garnish.
Bring to boil and then turn down heat and allow to simmer. After twenty minutes add chopped thyme and check potatoes and sausage for doneness. You may want to cook a little longer. Taste before seasoning with salt and pepper as the bacon may have added  enough salt to the broth.
I like to cut the sausages in half before serving.

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