As we all prepare for the Pittsburgh Irish Festival, let’s get cooking!
Chef Anthony of Don’s Appliance is in his demo kitchen with Tom Petrone of the Pittsburgh Irish Festival!
Today: Dublin Coddle
This is the 2nd video in a series of 4
Recipe: Pittsburgh Irish Festival Dublin Coddle
- 2 lbs pork sausage Irish bangers work nicely
- 4 slices bacon thick type, cut into pieces
- 1 onion medium, sliced
- 2 garlic cloves minced
- 3 carrots sliced
- 3 potatoes cut into about 1 inch cubes
- 2 bay leaves
- ½ cup of ham base
- 1/4 tsp black pepperto taste
- In a large skillet cook the bacon until almost crisp. Remove and set aside in a small bowl.
- Cut sausages into three pieces, and cook for about 15 minutes on medium heat until nicely browned.
- Add the onion and garlic and cook until they are soft. Add the bacon back in.
- Add the potatoes, carrots, leeks, bay leaves thyme and stock. Sprinkle with cracked black pepper.
- Cover and cook for about 45 minutes or until the potatoes are tender.
- Remove from heat. Add in the allspice and let it sit for 5 minutes.
Dublin Coddle History:
Although now considered a comfort food, stews were once a meal of necessity, whose popularity grew out of social conditions that were anything but comfortable. Here is a look back at the history of one of Ireland’s most famous traditional dishes, and learn how Irish stew came to be so ubiquitous.
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 sausages (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.