Having Irish roots, and travelling to Ireland a lot as a young girl with my family, you would think that I know a bit about Irish food, well I don’t! I cant remember what we use to eat over there at all. It’s my mum that’s Irish, and she cant even remember what she use to eat in Ireland either, what’s going on? Is there some kind of mystery food memory wiping that happens at Ireland’s border control?
So I thought I would look into it, and the first Irish recipe I make across was Irish Coddle, or Dublin Coddle. A seemingly simple dish of classic Irish ingredients; potatoes, bacon, sausages, onions and carrots. So, of course I made it.
Yes, it was simple and easy to make, but the flavors were delicious, the stock was rich from the sausages, slightly thickened by the potatoes, and seasoned well with the bacon.
I will give you a list of the ingredients used, but this is very flexible depending on want you like, its a stew, and stews are very forgiving…play about with it!
6 good quality pork sausages – brown in a frying pan
6 rashes of smoked bacon – chopped and fried until brown and crispy
Approx 3 large floury potatoes – peeled and cut into large pieces
3 carrots – peeled and cut into large pieces
1 large white onion – peels and chopped
Once you have browned off the sausages and bacon, add all the ingredients to a large sauce pan, bring up to a simmer (but not boil) and cook until the potatoes and carrots are soft (approx 30 mins) and that it! Honestly that’s it!
At the end check for seasoning and sprinkle with flat leaf parsley, serve in big bowls, with lots of the juice and butter bread. Plus, a loved a bit of spicy English mustard on the side.
It is certainly a dish i will make again, eating this dish with some thickly buttered bread was an autumn/winter winner of a dish.
However, to switch things up, and make this a little lighter, I changed it into my Irish Tortellini…which will be my next post! 🙂