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
A Recipe for
Dublin Coddle (Irish)
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
This Recipe for Dublin Coddle (Irish) is one of thousands in the Recipes-to-go Meat Cookbook.
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
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Herb Tip |
Worries go down better with soup. |
| Jewish Proverb |
This is a recipe for Dublin Coddle (Irish) from the recipe cookbook of Recipes-to-go (Meat)
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
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
Serves: 4
Dublin Coddle (Irish) Recipe brought to you by Recipes To-Go