 Coddle | |
| Alternative names | Dublin coddle |
|---|---|
| Type | Stew, soup |
| Course | Main course |
| Place of origin | Ireland |
| Region or state | Dublin |
| Main ingredients | Potatoes, pork sausage,rashers, onion |
Coddle (sometimesDublin coddle;Irish:cadal)[1] is anIrish dish which is often made to use up leftovers. It most commonly consists of layers of roughly slicedpork sausages andrashers (thinly sliced, somewhat-fattyback bacon) with chunkypotatoes, slicedonion, salt, pepper, and herbs. Traditionally, it can also includebarley.
Coddle is particularly associated withDublin, the capital of Ireland.[2][3][4] It was reputedly a favourite dish of the writersSeán O'Casey andJonathan Swift,[5] and it appears in several references to Dublin, including the works ofJames Joyce.[6]
The dish isbraised in thestock produced by boiling the pieces of bacon and sausages. The dish is cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by the broth.[2] Sometimes raw sliced potato is added, but traditionally is eaten with bread.[7] The onlyseasonings are usuallysalt,pepper, and occasionallyparsley.
The name comes from the verbcoddle, meaning to cook food in water below boiling (seecoddled egg), which in turn derives fromcaudle, which comes from the French term meaning ‘to boil gently, parboil or stew’.[3]
Because coddle is seen as particular to Dublin, and because of its unappetising appearance to those who have not seen it before, many Dubliners are defensive of the dish.[8] As with other controversial national dishes such ascasu martzu,escargot orhákarl, enthusiasts take the revulsion of the uninitiated as a point of pride—in particular, many coddle enthusiasts see browning the sausages as an unacceptable cop-out.[9]
Food portal
The dictionary definition ofcoddle at Wiktionary
