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This is a classic comfort food dish from Ireland, and it's a simple dish of sausages, bacon, and of course potatoes cooked together. Even the name "coddle" sounds comforting (as it sounds like "cuddle"), and it's certainly comforted many a hardy family over the years. It's also the epitome of nearly everything food from the British Isles is known for. In its original Irish incarnation, that includes being boiled until it looks bland and pasty. Even though the taste of boiled Irish coddle is very fulfilling, the look of boiled sausage is, shall we say, less than pleasant.
This is why the preparations for this dish have been modified since it was brought to America by Irish immigrants. Rather than boiling all of the color out of it, we now prefer to prepare a coddle by first browning the meats, then slow-cooking it in liquid to braise the vegetables until everything is softened. Regardless of the difference in preparation and presentation, this still gives us a coddle that is friendly, tasty, filling, and inexpensive.
Pans needed: One cast iron skillet or dutch oven, 10 inches in diameter, with a lid. The lid is necessary to braise the dish.
To serve two people:
Preheat oven to 300 degrees Fahrenheit.
Peel potatoes, carrots, and onions. Slice vegetables into small slices.
Heat the cast iron skillet on the stovetop at just under medium heat for ten minutes. Add bacon and sausages, and sear them on all sides to brown them. You don't need to cook them all the way through; they only need to be browned on the outside. Add sliced potatoes, carrots and onions to pan. Sprinkle thyme over the food, and stir everything together. Turn off stovetop heat. Pour vegetable broth into pan.
Cover iron pan with lid, and bake (braise) in the oven at 300 degrees Fahrenheit for two hours. Sprinkle with parsley (dried or fresh) just before serving.