1/2 Photos of Irish Coddle
1 hr 15 mins
Saturday night supper for the Dublin working man was a traditional dish in his family. The amount of bacon and sausage would depend on the financial circumstances at the moment. Original Dublin versions didn’t call for browning the meat, but most American versions do.
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Units: US | Metric
- 1Cut 1/2 pound or 1 pound bacon slices into 2 inch lengths, or cut piece of bacon into thick slices and into 2 inch lengths. Brown bacon in a heavy frying pan. Drain on paper towels. Prick 1/2 to 1 pound sausages and brown in frying pan. Drain along with bacon.
- 2Arrange bacon and sausages in a casserole or heavy kettle.
- 3Slice onions and arrange on bacon and sausages. Pare and slice potatoes and place on top of onions. Sprinkle with chopped parsley. Sprinkle layers of onions and potatoes with salt and pepper to taste. The amount will depend on saltiness of bacon and sausage.
- 4Pour off all but a tablespoon or two of the drippings in the frying pan. Add 1 cup of water to drippings and bring to a boil. Pour over Coddle. If needed, add additional water until almost to the top of the potatoes. Cover and bake in a moderate oven 350 F., until potatoes and onions are very tender, about 1 hour. Uncover for last 10 to 15 minutes of cooking and brown slightly, if desired.
- 5Traditionally, Coddle is simmered on top of the stove instead of in the oven. Serve with Irish Soda Bread or homemade whole wheat bread. Makes 6 servings.
- 6Soups and Stews The World Over.
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Nutritional Facts for Irish Coddle
Serving Size: 1 (277 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 508.6
- Calories from Fat 335
- Total Fat 37.2 g
- Saturated Fat 12.3 g
- Cholesterol 80.2 mg
- Sodium 805.5 mg
- Total Carbohydrate 24.4 g
- Dietary Fiber 3.1 g
- Sugars 3.1 g
- Protein 18.4 g