Street View Street Food
Coddle
History
Coddle is an Irish dish which is often made to use
up leftovers, and therefore without a specific recipe.
However, it most commonly consists of layers of roughly
sliced bangers (pork sausages) and rashers (thinly sliced,
somewhat-fatty back bacon) with chunky potatoes,
sliced onion, salt, pepper, and herbs (parsley or chives).
Traditionally, it can also include barley and Guinness.
Culture
The dish is braised in the stock produced by boiling the
pieces of bacon and sausages. Some traditional recipes
favour the addition of a small amount of Guinness to the
pot. The dish is cooked in a pot with a well-fitting lid in order
to steam the ingredients left uncovered by the broth.The
only seasonings are usually salt, pepper, and occasionally
parsley. Coddle could be considered Irish comfort food,
and it is inexpensive, easy to prepare and quick to cook.
It is often eaten in the winter months. In the days when
Catholics were not allowed to eat meat on Fridays, this meal
was often eaten on Thursdays, and it allowed a family to use
up any remaining sausages or rashers.
41