By French Tart on February 27, 2008
Photo by French Tart
Photo by French Tart
"This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favourite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin. In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while - making it an excellent dish for very busy people! The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew". The more recent version of the verb, "coddle," is still applied to gently cooked eggs, "Coddled Eggs". Please note, the sausages used should be the best quality 100% pork sausages you can get your hands on! This recipe would also work VERY well if cooked in a crock-pot, reduce the liquid by about half if cooking the coddle this way. Serve with Guinness and Irish soda bread. Although this is an easy to prepare one pot meal and its simplicity belies its amazing taste and flavour - comfort food at its best! Sláinte."
Serving Size: 1 (618 g)
Servings Per Recipe: 4
"Thank you very much for this recipe! My wife had to work on St. Patrick's Day and I was in charge of making dinner. I'm not a corned beef fan, so this worked out great. I used unpeeled redskin potatoes and locally made bratwurst for the sausage. I also added a bit more ham stock and some hard cider at the end. My wife, who is a corned beef fan, LOVED it! Thanks to this recipe, I no longer have to choke down any more Jiggs dinners."
"Very nice St. Patrick's Day Dinner. I started it in the Crock Pot on high at about 2:00 in the afternoon for a 6:00 dinner and was worried that it wouldn't be done in time, so I cut the potatoes in fairly small chunks, but it finished in time and was delicious. I made half the recipe and it served two adults and five children with enough leftovers for both adults for lunch today. Served with #20616 Irish Rosie's Irish Soda Bread, #18816 Cabbage, and Green Peas. Mmmm."
"Really good one pot meal. I used a dutch oven and cooked everything in it. I cooked my bacon first til crispy then drained most of the fat off. Then i browned the sausage then poured everything in and stirred it all up. I used a box of beef broth for the liquid and added parsnips. I live in New Mexico so good sausage that is not spicy is hard to find. I used English bangers I figured that would be the best. I was short on time so I cooked it at 400 for about 2 hours. Everything turned out great and we really enjoyed the leftovers."
"This is one of our favorite cold weather dishes. I make mine in my cast iron dutch oven so that it goes from the stove top to the oven easily. I also add carrots sometimes. Thanks for a great tummy warming meal."
"This was very good. I cooked it in my slow cooker--definitely will reduce liquid by 1/2 next time. I used chicken broth instead of water. Only had sliced bacon, but also added a smoked ham hock. I also will brown my sausage and bacon more next time. I cooked it on high for 4 hours--I think it could go as much as 6 hours on high."
"While it took some time to chop everything this came together very easily! The family really enjoyed it - very satisfying! Next time I might use a more flavorful sausage as it was a little on the bland side for us. (I used a mild homemade irish sausage). That and more parsley would probably make this a 5 star."
"Made this for dinner on a cold snowy night, let it sit in the oven for about 5 hours at 300 degree's, had to turn it down to 250 for the last hour or so. Used with beef smoked sausage (what I had on hand) and it would definitely be better with uncooked pork sausages, the beef sausage dried out too much. The flavors were wonderfull though. Halved all the ingredients except the broth and sauasage and had a great meal. Will make again."
"I really do hope you put my review and recipe out. I am all for recreating old dishes but horrified at some of the things that such a simple peasant recipe has turned into. Sometimes, simple things should not be messed with...Ant"
"Added Carrots and cider"
"I fixed this tonight for our St. Patrick's Day dinner. I couldn't find Irish Sausage so I used beef smoked sausage and added a bottle of Guinness Draught. I needed the oven for bread at the 3 hour mark so I bumped up the temperature to 325 degrees. Next time I will add a little more liquid because there was only a very small amount left when I took it out of the oven. My husband, sister-in-law, and brother-in-law all raved about it! It took very little effort to put together was very flavorful so this is something I will definitely fix again!"
"I made this yesterday for friends for St. Patrick's Day. Incredible recipe! I made it as directed in my hotpot with the addition of a small turnip and 3 carrots. I did use dry parsley as I didn't have fresh. Very flavorful and popular with my houseful: 5 adults and 1 child, with leftovers for 2 adults the next day. I served with a loaf of sourdough bread."
"Delicious! I added some bacon grease for taste to make up for the small amount of bacon I had on hand. Left it in the Crock Pot for over 3 hours, and we loved it!"
"This is so good. I used a good turkey sausage (its what I had) and it was still really good. I will use a pork sausage next time, but this was nice. The onions and bacon are so good eaten with the potatoes. Yum! This all bakes up so delicious. AND its really easy, another bonus. Thank you for sharing with us. We loved it."
"My DH was not really pleased with this dish. Sorry, and thanks for sharing."
"Too good just for St. Patrick's Day!"
"I made this for our family St. Patrick's Day celebration just as written. It was ABSOLUTELY incredible!! I would give it more than 5 stars if I had the option. The sausages turned out flavorful & more than tender. A definate keeper & definately not just for St. Patrick's Day. Thanks French Tart."
"Truly amazing, homey, warming flavor from such simple ingredients. The potatoes become these velvety, silky bites of bacon and sausage flavor. The onions almost melt into the broth and lend a wonderful sweetness. The sausages stay moist and juicy, and the broth is spectacular for sopping with hearty potato bread. Followed the recipe exactly, and sprinkled with extra parsley to serve."
"Wonderfull dish. wouldnt change a thing."
"I wanted to try something different this year for St. Pat's. I found this and loved the history behind the recipe and too that it was from French Tart. I have made many of Karen's recipes all with great sucess, and this was no exception. I cooked everything in a 12 inch cast iron skillet, popped the lid on, and in to the oven it went. Three hours later, perfection! I served this with the beer bread recipe 73440, and we had a great dinner. I've been cooking for my husband for over 30 years, and he rated this the best St. Pat's dinner he's ever had. How's that for a rating? Thank You French Chef for yet another great recipe."
"My family really loved this recipe. I wasn't expecting much from it, but it was very flavourful! Will definitely be making it again. So easy."