Every culture has its version of boiled meat and vegetables. Turkish haslama, America’s New England boiled dinner, the Spanish cocido, the South American puchero… And we have our bulalo, among other dishes. In fact, in every region of every country, there seems to be boiled meat and vegetables dish. Peasant fare, really, as it’s a way of preparing a hearty and comforting meal with meat scraps and whatever vegetables are available.
The Dublin coddle, cooked with banger sausages (the kind that tends to burst over high-heat cooking) and belly bacon, is just one of the many Irish recipes for boiled meat and vegetables. It is essentially a stew as the dish requires lengthy cooking over very low heat. I love it for its simplicity and the very little effort required to prepare it.
- 2 tbsps. of vegetable cooking oil
3 large sausages, about 3 to 4 inches in length (smoky, spicy, sweet — your choice)
6 rashers of smoked belly bacon
1 to 2 potatoes, peeled and diced
1 to 2 carrots, peeled and diced
1 to 2 onions, peeled and diced
4 to 6 cloves of garlic, crushed and peeled
5 to 6 c. of meat broth
chopped parsley, to garnish
- Heat the cooking oil in a pot with a thick bottom. Add the sausages and cook, turning occasionally, until lightly browned and the skins burst. Transfer the sausages to a plate.
In the remaining oil, saute the garlic and onions. Add the diced carrots, then the potatoes. Pour in the broth. Arrange the sausages on top of the potatoes, followed by the bacon. Season with salt and pepper. Bring to the boil, lower the heat, cover and simmer for an hour to an hour and a half.
Ladle into bowls, sprinkle with parsley and serve hot.
Avoid stirring so that the potatoes and carrots retain their shape.
After adding the sausages and bacon, you can add fresh herbs to perk up the stew. Thyme, tarragon or even a combination of herbs like the French bouquet garni are good choices.
Cooking time (duration): 1 hour and 45 minutes
Number of servings (yield): 2 to 3
Meal type: supper / lunch