I had to be very, very careful photographing this dish! There is a running joke among some of the Irish Foodies on twitter (you know who you are!) concerning the Irish dish Dublin Coddle and what certain ingredients *may* resemble… I must admit, I had never heard of it until I joined The Twitter and to be honest it didn’t sound very appealing to me. Last month however, I was in my usual Sunday morning routine: lazy breakfast while watching Something for The Weekend when Simon Rimmer started to cook what he called Dublin Coddle. The more I watched, the more I thought it didn’t look *that* bad so I looked up the recipe on the website and scribbled it into one of my many recipe notebooks. I’ve cooked this dish a couple of times now and can confirm that it’s quickly become a family favourite. Perfect for this time of year as it’s both filling and warming.
Not Dublin Coddle
I get loads of comments telling me off for making it wrong and it’s got the wrong ingredients etc and that I’m Obviously not from Dublin. I also get comments telling me how to make it properly. This is the version we like so this is the version I’ve blogged. It’s as simple as that.
Go on, give it a go!
Please note, this recipe is adapted from a recipe by Simon Rimmer on BBC2’s Something For The Weekend.
300ml good chicken stock
Pork & Leek sausages
Handful fresh thyme & basil
Preheat the oven to 180c
Place the sausages and pancetta into a saucepan.
Add the chicken stock and bring to the boil for about 5 minutes.
Arrange one of the sliced onions over the bottom of a casserole dish. Cover with herbs and a layer of potatoes.
Add some of the pancetta pieces and sausages, reserving the stock.
Repeat the layering process, then pour over the reserved stock.
Dot with the butter and season well with salt & pepper.
Cover the dish with aluminium foil and bake in the oven for one hour.
*I used lardons in place of pancetta