Time to Go All Exotic with a Dublin Coddle
Last week I started a very important debate online about which is the best brown sauce, HP, YR or Chef. This debate here in Ireland has been known to start wars. The reason I asked was because I was cooking myself a coddle, and yes, you cannot have a coddle without the right brown sauce. And yes, the coddle is predominantly a Dublin dish but does tend to make its way out of the pale. I have introduced it to most of my friends here in Galway and they love it. Now, the whole sound of boiled sausage and bacon with vegetables frightens people but trust me, it’s the best fecking stew around and with the cold starting to nibble our feet once again, I beg you to try this. The coddle dates back to the 1700’s and was a dish of the poor…boil up what you have and serve it to your large family. Even Jonathon Swift was a huge fan. This is so simple to make. You can make it with a stock, ham, beef, chicken but I have gone here with plain water, and no salt. You may add salt if you like, at the beginning or end, but remember the bacon and sausages are salty enough and I think it works fine without. Give this a bash, trust me; and the most important part of this recipe, is choosing the right brown sauce. HP ahem!
– 3l water
– 500g pork sausages
– 400g sliced smoked bacon
– 4 medium carrots
– 1 large or 2 small Spanish onions
– 1 head of celery
– 3 bay leaves and a small bunch of thyme (optional)
– 10 small potatoes
– Black pepper
1.) In a medium to large pot, heat the water while you prep the rest of ingredients.
2.) Whatever potatoes you use, cut into cubes or bite size. Do not fuss. I like to use rooster or baby potatoes, rinse them, no need to peel them. Add them into your pot along with the bay leaves and thyme if you are using them.
3.) Wash and peel the carrots, cut in half length ways and chop to bite size. The same with the onions and celery. Take of the leaves and trim the ends of the celery sticks, was and chop. Add all veg to the pot.
4.) Cut the bacon in to small squares and cut the sausage in half. Add to the pot. Season with black pepper.
5.) Bring to the boil, then simmer for an hour. That’s it.
Sources: Bacon and Sausages from Collerans Butchers. Vegetables from Ernies Fruit and Veg. Water from the tap.
About the Chef
You wouldn’t know by looking at him, but Stephen Byrne likes to eat, a lot. He has cheffed worldwide; Canada, Australia, San Francisco, Dublin and now resides in Galway. Not afraid of the unhealthy appetite, he has a keen interest in simple whole foods, a love for Asian flavours and an awful sweet tooth. With years of experience, he will create weekly recipes of meals he devours regularly, and hopefully inspire people to cook at home and embark on a healthier lifestyle.
He writes on his site: http://therantingbeast.com/