Dublin Coddle recipe
This is a dish that is eaten by families who have lived for generations in Dublin and who look upon the city as their local village. Sean O’Casey ate Dublin coddle. Dean Swift ate it in the deanery of St. Patrick’s Cathedral in the 18th century.
Dublin Coddle is eaten especially on Saturday night when the men come home from the pubs, and is always washed down by draughts of stout.
Sometimes a few sliced potatoes are added but this is not orthodox.
Preparation time: 10 minutes
Cooking time: 30 minutes
6 rashers bacon
500g (1lb)onions, sliced
salt and pepper
¼ litre (8fl oz)water
Put the bacon, the sausages and the onions into a
Season, and add the water.
Lay greaseproof paper on top.
Cover with a tight lid and simmer gently for 30 minutes.