Dublin coddle (boiled sausages, bacon, potatoes and carrots)

casaveneracion.com Dublin coddle (boiled sausages, bacon, potatoes and carrots)

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.

Ingredients

  • 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
    salt
    pepper
    chopped parsley, to garnish

Instructions

  1. 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.

Quick Notes

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





5 Comments

  • Rein says:

    Hi Connie! Been reading your blog for a while now and this particular entry piqued my interest. Really yummy stuff, actually.

    A few days ago I found that I’ve got a few Hungarian sausages left in my fridge. And potatoes. And some carrots. I didn’t know Irish coddle was then so I decided to make some soup (it’s been raining lately, and I just came from a flu).

    I did what’s written on your recipe–though this time I used more broth (I used beef cubes and water, didn’t have time to make the real thing). However, I also added some milk to the equation. And some thyme. And some rosemary.

    I let the hearty mixture brew for about 20 more minutes. After that, I found that it wasn’t creamy enough. So yeah, as his own personal cook I decided to cheat by adding a bit of cornstarch (the relatives will never know).

    And guess what? It turned out to be quite alright.

    My brother didn’t quite “get it” though, he ate the soup with rice.

    And speaking of sausages, have you tried Trefpunkt near Tuazon, QC? It’s a german restaurant and they’ve got quite a good selection on sausages. Plus, they’re cheaper there than the off-the-grocery kind.

    • Connie says:

      Your brother is Pinoy na Pinoy. Soup and rice. :-D

      Treffpunkt used to be a staple. The original outlet in EDSA has been there since I was in law school. Sadly, the quality of their products is no longer what it was. Even the EDSA outlet has become a sort of beer joint (it used to be family friendly with checkered tablecloths and all that jazz).

      I favor Swiss deli, Earl’s and Santi’s these days.

  • cynthia says:

    Hi Ms. Connie, can i use boque of garnie in our own “beef nilaga”? Thanks for inspiring amateur cooks like me. God bless you.

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