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.

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.

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

    Incidentally, very fitting for that sort of occassion:

    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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