Coddle

Coddle, also called Dublin Coddle
or Irish Coddle, with sausages,
ham, onions, potatoes, and broth
Photo by Adrian McGrath

By Adrian McGrath

This is the first time I have ever made Coddle. So, if you have any ideas on how to do this differently, please let me know. From the research I did, however, it seems that Coddle is really a great comfort food especially for cold or rainy days.

It is popular, I am told, in Dublin, Ireland and has been so since the 1700s. Legend has it that Johnathan Swift, the famous author of "A Modest Proposal" and "Gulliver's Travels," loved this dish. Some say it was his favorite. The dish is also linked to the great writer James Joyce.

Most people call it Coddle, but it is sometimes referred to as Dublin Coddle or Irish Coddle. The word "coddle" means to cook slowly in a liquid just below boiling, much like simmering. After I made it for the first time, it reminded me a bit of the French dish Pot au Feu, which is a type of pot roast with vegetables which sometimes adds sausages.

I made the dish with just a few ingredients, but feel free to add whatever vegetables you like or change it as you choose. From what I researched, there are many different ways to make this dish.

Basic ingredients for Coddle: Sausage, bacon,
potatoes, onion, salt, pepper, parsley. Also used but not
shown, beef broth and a pinch of brown sugar.
Photo by Adrian McGrath

My ingredients were beef sausage, Canadian bacon, red potatoes, and yellow onion. I added a can of beef broth, salt, black pepper, dried parsley, and a pinch of brown sugar. As usual I do not give a detailed recipe, because I feel the individual reader can best make his or her own version of the dish with just the basic ingredients, a few photos, and a general description of the cooking process.

Coddle, also called Dublin Coddle
or Irish Coddle, an Irish dish of sausages,
bacon, onions, potatoes, and broth
Photo by Adrian McGrath

The dish really calls for Irish bacon which is a type of "back bacon" totally different from "pork belly bacon" used in the USA. Irish bacon, sometimes called "rashers," is not always available in grocery stores in the USA; so Canadian bacon can be a good substitute or even ham.

Then pick the sausage of your choice. Saute the sausage and bacon in a pot just a bit. Add chopped chunks of onion and potatoes and a liquid. I used canned beef broth, but chicken or vegetable broth are fine. Or you can just use some water and let the dish make its own broth. Some people add beer later on, but I did not.

Ingredients with ham,
sausage, potatoes, and
onions. Photo by A. McGrath

Spices are simply salt, black pepper, and dried parsley. I added a pinch of brown sugar to have a little sweetness.

Bring everything to a boil on a stove top burner and cover the pot. Then cook on a low flame or simmer for about 45 minutes.  And that is it.

Some people cook the dish covered in a pot in the oven over many hours. But the choice is yours  -- you pick your own ingredients and your own cooking method. Coddle is a simple dish and can be experimented with. Give it a try.



Serve it with some bread and a beer, and you have a great and comforting meal.

Sources and Further Reading:
Wikipedia article on Coddle; "A traditional Irish cold weather treat: Dublin coddle recipe" by Holly Thomas from irishcentral.com.