Coddle (sometimes Dublin coddle) is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced bangers (pork sausages) and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs (parsley or chives). Traditionally, it can also include barley and Guinness.
Coddle is particularly associated with the capital of Ireland, Dublin. It was reputedly a favourite dish of the writers Seán O'Casey and Jonathan Swift, and it appears in several references to Dublin, including the works of James Joyce.
The dish is braised in the stock produced by boiling the pieces of bacon and sausages. Some traditional recipes favour the addition of a small amount of Guinness to the pot, but this is very rare in modern versions of the recipe. The dish is cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by the broth. The only seasonings are usually salt, pepper, and occasionally parsley. Coddle could be considered Irish comfort food, and it is inexpensive, easy to prepare and quick to cook. It is often eaten in the winter months. In the days when Catholics were not allowed to eat meat on Fridays, this meal was often eaten on Thursdays, and it allowed a family to use up any remaining sausages or rashers.
The name comes from the verb coddle, meaning to cook food in water below boiling (see coddled egg), which in turn derives from caudle, which comes from the French term meaning ‘to boil gently, parboil or stew’.
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