A Kiss and a Coddle - Dublin Coddle Recipe

Heat the oven to 425°F/220 °C/ gas 7

• In a large frying pan or skillet, heat the oil, add the onions and cook over a medium heat for about 4 minutes. Cut the bacon piece into ½"/1 cm cubes. Add the bacon to the onions and stir well. Cut the sausages in half and add these to the onion and bacon.
• Raise the heat and constantly stirring, cook until the sausages start to brown taking care not to burn the onions.

• In a heat proof casserole, place a layer of the onion, bacon and sausage mixture followed by the layer of sliced carrots and then a layer of potato. Season with salt and pepper. Repeat the layering until used up, finishing with a layer of potato.
• Carefully pour over the stock. Cover with a lid or a double layer of aluminum foil. Place in the center of the oven and cook for 45 minutes. Take a peek to make sure the coddle isn't drying out (if necessary top up with a little boiling water but don't flood the stew). Lower the heat to 350°F/175°C/gas 4 and cook for a further 30 minutes until bubbling and the potatoes are thoroughly cooked.
• Remove from the oven and rest for 10 minutes before serving.
• The Coddle needs little else once cooked, simply serve with hefty slices of Irish soda bread and butter, to soak up all the lovely juices in the dish, as is the Irish way.

Where Does the Name Dublin Coddle Come From?

The name comes from the long, slow simmering or ‘coddling’ of the dish. It has been suggested the popularity of coddle arose because it can be left simmering on the stove till the man comes in from the pub long after the wife had gone to bed.