🇮🇪 IrelandCatalog recipe · Dublin
Sausages and bacon slow-simmered under layers of sliced potato and onion until the broth turns rich and the sausages fall apart at the touch of a fork.
For 4 servings.
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Lightly brown the sausages and bacon in the dry pot, just to build color — they don't need to cook through yet; set aside.
Layer half the potato and onion in the pot, top with the sausages and bacon, then cover with the rest of the potato and onion.
Pour in the stock until it just reaches the top layer and tuck in the bay leaves.
Cover and simmer very gently for 1 hour, until the potatoes are soft and the broth has thickened slightly.
💡 Coddle wants a bare simmer, not a boil — hard boiling toughens the sausages.
Remove the lid and simmer uncovered 10–15 minutes more if the broth needs to reduce.
Scatter with parsley and black pepper, and serve straight from the pot with soda bread.
Coddle grew out of Dublin's tenement kitchens as a Saturday-night dish built to use up the week's sausages and bacon over a low fire while people were out. Legend places it on writer Jonathan Swift's table, though the dish's real proof is simply how well it holds up overnight.
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