Coddle

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Coddle is a dish traditionally associated with Dublin, Ireland. It was reputedly a favourite dish of Dean Jonathan Swift and appears in several Dublin literary references including the works of James Joyce.

It consists of layers of boiled pork sausage and streaky rashers (bacon) with sliced potatoes and onions cooked in the stock produced by boiling the rashers and sausages. The only flavoring is usually salt, pepper, and parsley.

Cooking time is approximately 5 minutes boiling the meat to produce the stock followed by 1 hour once all the ingredients have been combined. A covered pot is used for the latter part.

Barley is a nice addition to this recipe. It is traditionally and best accompanied by a pint of Guinness.