A Coddle is a traditional Irish dish usually associated with the city of Dublin. Hearty and delicious it is a stew-type of dish created with good pork sausages, salty bacon, pearl barley, onions, potatoes and herbs. I like to brown my bacon and sausage in the oven first, but that is more of a visual thing for me. Traditionally they would have all been banged into the pot and stewed together. There are probably as many versions of this as there are Dubliners. 1 large onion, peeled and chopped 100g pearl barley (about 9 TBS) 6 rashers of streaky bacon 8 large thick good quality butchers sausages 2 - 3 large waxy potatoes, peeled and cut into 1/3 inch thick slices 500ml chicken stock (scant 2 1/4 cups) 1 bay leaf sea salt and freshly ground black pepper 1/4 tsp thyme 1/4 tsp savoury a generous knob of butter Chopped fresh flat leaf parsley Crusty bread to serve
Preheat the oven to 220*C/425*F/ gas mark 7. Place the sausages and bacon on a baking tray. Cook them in the oven for 10 minutes or so until the bacon has started to crisp up and the sausages are coloured. Remove and drain on paper toweling. Take a medium flame proof casserole dish with a lid. (I use my enamel iron one). Place the chopped onion in the bottom of the dish. Top with the pearl barley. Place the bay leaf on top. Cut up the bacon into squares and place over top of that and then the sausages over top of the bacon. Finish with a layer of potatoes. Pour the chicken stock over top and then sprinkle with salt, pepper, savoury and thyme. Cover and then bring to the boil over high heat. Reduce to a simmer and cook, covered, over low heat for 30 to 35 minutes. Remove the lid and dot with butter. Place, uncovered into the heated oven and roast for 15 to 20 minutes until the potatoes are golden. Serve ladled into deep bowls, scattered with fresh parsley and with crusty bread on the side. |
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