DUBLIN CODDLE

Probably the most famous Dublin recipe of them all, has to be Dublin Coddle. Even now, with Dublin becoming a ‘wonderful multi-cultural city” with lots of restaurants to suit all tastes, many visitors to Dublin, and indeed residents, still wish to seek out the great traditional food of Dublin Coddle.

Check out the recipe below and enjoy!

Serves 6-8

450g /l lb good quality pork sausages
325g/12 oz streaky rashers, preferably dry-cured
6 large potatoes, peeled and thickly sliced
2 medium onions, peeled and sliced
4-6 carrots (about l lb/450g), scraped and sliced
1/2 pint/300 ml stock or water, or as required
4-6 tbsp freshly chopped parsley
l rounded tablespoon mild wholegrain mustard (optional)
Sea salt and freshly ground black pepper

Preheat a moderate oven, 350ºF, 180ºC, Gas mark 4.

Lay the sausages in a single layer in a large, shallow ovenproof dish. Put them into the oven to brown a little and release some of their fat. Put the thickly sliced potatoes into a saucepan, barely cover with cold water, bring up to the boil and par-boil for 5-10 minutes; drain well.

Remove the sausages from the oven, lift out with a slotted spoon and drain off all accumulated fat.

Arrange the sliced onions and carrots in the base of the baking dish, scatter with chopped parsley and seasoning then add the stock or water. Arrange the sausages on top of the vegetables, then the potatoes, and scatter with more parsley and seasoning.

Finally, add the rashers, spread out to cover the layer of potatoes as neatly as possible. Cook in the preheated oven for 40-50 minutes or until the vegetables are tender and the rashers and potatoes crispy and brown.

Alternatively, cook at a lower temperature, adding extra liquid as required, for as much longer as is convenient.

Serve with your favorite vegetable of carrots or cabbage.