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Coddle (sometimes Dublin coddle; ) is an Irish dish which is often made to use up leftovers. It most commonly consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat-fatty back bacon) with chunky 
The dish is braised in the
potato
The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...
es, sliced onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...
, salt, pepper, and herbs. Traditionally, it can also include barley
Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...
.
Coddle is particularly associated with Dublin
Dublin is the capital and largest city of Republic of Ireland, Ireland. Situated on Dublin Bay at the mouth of the River Liffey, it is in the Provinces of Ireland, province of Leinster, and is bordered on the south by the Dublin Mountains, pa ...
, the capital of Ireland. It was reputedly a favourite dish of the writers Seán O'Casey and Jonathan Swift
Jonathan Swift (30 November 1667 – 19 October 1745) was an Anglo-Irish writer, essayist, satirist, and Anglican cleric. In 1713, he became the Dean (Christianity), dean of St Patrick's Cathedral, Dublin, and was given the sobriquet "Dean Swi ...
, and it appears in several references to Dublin, including the works of James Joyce
James Augustine Aloysius Joyce (born James Augusta Joyce; 2 February 1882 – 13 January 1941) was an Irish novelist, poet, and literary critic. He contributed to the modernist avant-garde movement and is regarded as one of the most influentia ...
.
The dish is braised in the stock
Stocks (also capital stock, or sometimes interchangeably, shares) consist of all the Share (finance), shares by which ownership of a corporation or company is divided. A single share of the stock means fractional ownership of the corporatio ...
produced by boiling the pieces of bacon and sausages. The dish is cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by the broth. Sometimes raw sliced potato is added, but traditionally is eaten with bread. The only seasonings
Seasoning is the process of supplementing food via herbs, spices, and/or salts, intended to enhance a particular flavour.
General meaning
Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Salt may ...
are usually salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...
, pepper, and occasionally parsley
Parsley, or garden parsley (''Petroselinum crispum''), is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalisation (biology), naturalized in Eur ...
.
Etymology
The name comes from the verb ''coddle'', meaning to cook food in water below boiling (seecoddled egg
In cooking, coddled eggs are egg (food), eggs that have been cracked into a ramekin or another small container, placed in a water bath or bain-marie and gently or lightly cooked just below boiling temperature. They can be partially cooked, mostl ...
), which in turn derives from ''caudle'', which comes from the French term meaning ‘to boil gently, parboil or stew’.
Significance in Irish popular culture
Because coddle is seen as particular to Dublin, and because of its unappetising appearance to those who have not seen it before, many Dubliners are defensive of the dish. As with other controversial national dishes such as casu martzu, escargot orhákarl
(short for ), referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. I ...
, enthusiasts take the revulsion of the uninitiated as a point of pride—in particular, many coddle enthusiasts see browning the sausages as an unacceptable cop-out.
See also
* Colcannon * List of Irish dishes * List of potato dishes *List of sausage dishes
This is a list of notable sausage dishes, in which sausage is used as a primary ingredient or as a significant component of a dish.
Sausage dishes
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* List of meat and potato dishes
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References
External links
* {{Ireland topics Bacon dishes Culture in Dublin (city) Irish cuisine Meat and potatoes dishes Potato dishes Sausage dishes Halloween food