Ireland is famous for it's many wonderful cultural and culinary contributions to the world. In Ireland, the humble potato is treated with reverence. Far from being an afterthought on the side of the plate, the potato can be a thing of real beauty.
As the bright summer days start to mellow and cool gently towards autumn, we start to seek out recipes that will nourish and warm us. Ireland is known as the Emerald Isle for a reason, and those rolling fields and hills of deep, lush green are due in part to the rain which falls frequently; meaning that hunkering down in front of a peat fire (okay, or the TV) with a bowl of Dublin Coddle is a deservedly popular pastime.
This easy version of a classic Coddle from
TramplingRose has the key flavors of bacon and sausage, together with herbs and stock to really satisfy your tastebuds!
Ingredients:1 lb (.5kg) low-sodium bacon
1 lb (.5kg) smoked pork sausage
freshly ground black pepper
1 tsp. onion powder
1/2 tsp. dried thyme
2 Tbsp. lightly dried parsley leaves
1 Tbsp. garlic paste
6 Russet potatoes, peeled and cut into approximately 6-8 chunks each
3 cups (1.5 pints) chicken stock
The suggestion to serve it with Irish soda bread is inspired, so do source a loaf if possible, or even make some with this recipe from
Mother Would Know.
Vegetables, beef stock, and celery leaf are the supporting flavors for the porcine and potatoes in this excellent version from
Jerusalem Greer, Jerusalem points out that Coddle is a traditional Irish cure for a hangover, so it would be perfect to follow any St Patrick's Day celebrations that perhaps went on a little too long!
Full Recipes:
Mother Would KnowJerusalem Greer 