Isn’t Dublin Coddle the most adorable name for anything ever?
It sounds like a cuddle and that is exactly what you are going to get from this hearty and warming mix of sausages, cabbage, bacon and potatoes.
I don’t seem to have the best of luck with Irish recipes (remember the corned beef potato salad?)
I had planned to make a totally safe homemade Irish Cream because hot damn do I love a little bit of Bailey’s! However what they don’t tell you in most recipes for it is that, because it contains fresh cream, homemade Irish cream has a fairly limited lifespan. As I am trying to moderate my diet and alcohol intake at the moment drinking a whole bottle of whiskey and a shit ton of cream over the space of about 5 five days did not seem like a viable option.
Fun…just not a viable diet option!
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So Dublin Coddle it was. And whilst this was nowhere near as awful as the debacle that was the potato salad, the recipe I used for Dublin Coddle (sorry I cannot remember from whence it came) was not without problems.
It asked that you layer thinly sliced potatoes into the bottom of a baking dish then piled your sauteed cabbage, onion and bacon on top and topped that with sausages. Then you added stock to the dish.
And therein lay the problem. Even though I cooked this for absolutely AGES, the potatoes at the bottom didn’t cook at that well and were totally soggy. And, as viewers of the British Bake Off know all too well, no one likes a soggy bottom!
This was good but I wonder how much better it would have been if the potatoes had gone on the top and gone all crispy and delicious?
I will actually make it that way next time and update you on how it turns out! The good thing about this recipe is that it was traditionally made from leftovers so you can play around with ingredients and cooking techniques as much as you like!
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Here’s the recipe!
PrintDublin Coddle
A delicious hearty meal, perfect for St Patrick’s Day
Ingredients
- 8 sausages – the recipe said pork, I used beef
- 2 onions, sliced
- 2 rashers of bacon, sliced
- 2 cups of cabbage, sliced
- stock or water (I used vegetable stock)
- Oil
- salt and pepper
- parsley
- Dijon mustard
Instructions
- Heat a little oil in a large pan and brown the sausages. You may have to do this in two lots.
- Remove the sausages from the pan and set aside.
- Add a little more oil if required and brown the bacon and onions.
- Toss the cabbage through the bacon and onion mix and cook for a few minutes.
- Layer the potatoes in a lightly oiled casserole or baking dish.
- Top with the cabbage and bacon mix. Season well and almost cover with the stock.
- Top with the sausages.
- Bake at 190C until the potatoes are tender.
- Sprinkle with parsley and serve with mustard.
Nutrition
- Serving Size: 4
Meantime, enjoy your St Patrick’s Day!!!!
