How to make coddle

Coddle, or Dublin coddle to be more precise, is a dish made up of leftover sausages and bacon.

Traditionally, explains Irish chef Jp McMahon, to make coddle, sausages and bacon were cut up and combined with onions and potatoes and left to stew in a light broth.

“Though often unappetising to look at, the dish was made famous by several Irish writers, from Jonathan Swift to James Joyce and Seán O’Casey. Modern versions include barley and carrots,” he adds.

“It is essentially a dish that grew out of poverty and famine and then migrated into the working-class areas of Dublin at the beginning of the twentieth century to become a dish of central importance to the people who lived there.”

Print Recipe

Nutrition Facts

Coddle

Amount Per Serving

Calories 582 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 14g88%

Cholesterol 86mg29%

Sodium 828mg36%

Potassium 908mg26%

Carbohydrates 23g8%

Fiber 4g17%

Sugar 3g3%

Protein 21g42%

Vitamin A 322IU6%

Vitamin C 25mg30%

Calcium 70mg7%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Coddle

Coddle is a dish made up of leftover sausages and bacon.

Cook Time50 minutes mins

Course: Main Course

Cuisine: Irish

Servings: 8

Calories: 582kcal

Author: Jp McMahon

Equipment

• Large frying pan

Ingredients

• 2 tbsp rapeseed oil plus extra if needed
• 500 g sausages cut into pieces if preferred
• 500 g streaky bacon cut into pieces
• 500 g onions sliced
• 2 tbsp chopped thyme
• 2 bay leaves
• 1 litre chicken stock
• 1 kg potatoes peeled and cut into chunks
• 4 tbsp chopped parsley
• freshly ground black pepper

Method

• Warm the oil in a large pan over a medium heat. Add the sausages and bacon and fry for about 10 minutes until they have a nice colour. Remove the meat from the pan and set aside.
• Add the sliced onions to the pan and a little more oil if necessary. Reduce the heat and fry for about 10 minutes so that the onions caramelize slowly.
• When the onions have a nice colour, return the sausages and bacon to the pan and add the thyme and bay leaves. Cover with the chicken stock (broth) and return to the boil. Reduce the heat to a simmer and add the potatoes. Cook for about 30 minutes.
• Add the chopped parsley and plenty of black pepper and serve.

Nutrition

Calories: 582kcal | Carbohydrates: 23g | Protein: 21g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 828mg | Potassium: 908mg | Fiber: 4g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 25mg | Calcium: 70mg | Iron: 6mg

The Irish Cookbook by Jp McMahon, photography and styling by Anita Murphy and Zania Koppe, is published by Phaidon. Available February 28.

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