Essie’s Dublin Coddle

It’s becoming a family tradition to serve this at funeral breakfasts.

  • Best sausages (skinned) – Irish sausage for preference
  • Bacon (back not streaky) – or a chunk of gammon or ham
  • Potatoes sliced – preferably waxy
  • Onions sliced
  • Water or stock to cover

Bring it to the boil and simmer for as long as it takes to cook all the ingredients.

It will happily sit on a low heat all day.

Serve with crusty bread. Feeds dozens.

It doesn’t sound like much, and admittedly it doesn’t look fantastic either – but it tastes great.

According
to Himself’s mother you can add whatever else you have to hand –
carrots, cabbage etc. ..and apparently pearl barley is often added to
bulk it out.

This recipe is posted in honour of ESSIE as it was hers originally.

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Comments
One Response to “Essie’s Dublin Coddle”
  1. Casey Leaver says:

    Incidentally, very fitting for that sort of occassion:

    cod·dle
    tr.v. cod·dled, cod·dling, cod·dles

    To cook in water just below the boiling point: coddle eggs.
    To treat indulgently; baby.

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