“Laughter is brightest where food is best” (Irish proverb)…and we couldn’t agree more.
One thing we’re looking forward to in celebration of St. Patrick’s Day is sharing delicious, comforting foods with family and friends that originate from this beautiful, lush country. What will be on the menu? The choice was difficult to make so we thought we’d go with a less obvious choice for our celebration meal. This year, we selected a traditional Dublin favorite as the highlight, Dublin Coddle.
This dish dates back to the 1700s, but you won’t find it on many menus outside of Dublin. This warm, comforting stew is a super easy dish to prepare….just prep, layer and leave it be for at least an hour and a half! Now you can focus on some of the accompanying recipes, like warm Irish soda bread and heavenly bread pudding.
- 1 Tbsp. butter
- 1 large onion, sliced
- 1 garlic clove, minced
- 8 slices pre-cooked bacon, crumbled
- 1 pound pre-cooked port link sausage, sliced
- 2 large potatoes, peeled and thickly sliced (1/4 inch)
- Fresh herb bundle of bay leaf and thyme, tied with kitchen twine
- ¼ tsp. pepper
- ½ tsp. salt
- 3 cups apple cider OR chicken/beef stock
- Measuring spoons
- Large Pot
- Kitchen twine
- In a skillet with 1 Tbsp. butter, soften onion and garlic over medium-low heat. Place in large pot. Add bacon, sausage, potatoes, and carrots.
- Bury the bundle of fresh herbs in the middle of the mixture. Sprinkle with pepper and salt. Cover with cider.
- Cook covered, 1½ hours over medium-low heat; do not boil. Remove herb bundle.
Yield: Makes 6, 1 cup servings.
* Tip: Coddle is ALWAYS best eaten the day after it is prepared.
Irish Kitchen Prayer:
Bless us with good food,
The gift of gab and hearty laughter.
May the Love and Joy we share
be with us ever after.