Food of the World: Dublin Coddle

Dublin Coddle

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Explore the Irish cuisine with Dublin Coddle. A heartwarming meal of meat and potatoes.
While reading about Ireland this month, and their cuisine I found that we eat a pretty normal Irish diet. When I think of Ireland and their cuisine the first thing that always comes to my mind is Corned Beef and cabbage.  I was surprised to learn from Diane (Simple Living and Eating) that corned beef isn’t traditionally eaten in Ireland. From all the recipes I came across, I also found this to be true. Not one had corned beef listed. 
I was having a hard time deciding what to make for this months party, because I wanted to try something new, but it seemed like most of the recipes were things we eat on a fairly regular basis. 
  • Shepherds Pie
  • Meat and potato stews
  • full breakfast, or “fry up”
These were all things I grew up on and continue to make for my family.  I know it doesn’t stem from our Irish heritage…because we have no Irish heritage.  I would guess it probably came from my grandma who ate potatoes on a daily basis because they were the most versatile and affordable food during the great depression.  
The only recipe I came across, was something I’d rather never make myself, or probably eat – Black Pudding. So I kept searching, and came across Dublin Coddle. I stuck with a very basic recipe, and although a good meal, I wish I had added a few more herbs or spices to it.  It was a bit bland, but one that was easy to put together.
Dublin Coddle
Serves 6
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  1. 1 pint water
  2. 2 cups cooked chopped Pork Roast
  3. 12 Pork Sausage links
  4. 1 yellow onion
  5. 4 medium-small Russet Potatoes
  6. 1/4 cup fresh Parsley
  7. salt and pepper to taste
  1. Preheat oven to 300 F.
  2. In a medium pan, bring the water to a boil. Add the pork roast and sausages. Cook for 5-10 minutes until the sausage is no cooked through.
  3. Meanwhile cut the onion into 8 chunks and place in a deep roasting pan.
  4. Wash and slice the potatoes and add to the onion.
  5. Spoon the meat out of the water and add to the roasting pan as well.
  6. Pour enough of the water from the cooked meat over the coddle just enough to cover.
  7. Top with the parsley. Cover with a piece of buttered parchment paper, and the lid.
  8. Bake for 1-2 hours or until potatoes are soft.
  9. Serve warm with Soda Bread.
Home Maid Simple



I can’t wait to see what all these ladies cooked up from Ireland. I may just throw a St Patrick”s day party with all their recipes.  
If you’re new to the party you can grab the button over there under the Foodie Friday button—–>
Or just enjoy browsing the many foods from Ireland. Don’t forget to visit all the hosts as well

Next Month we’re visiting: United Kingdom. This can include recipes from England, Northern Ireland, Scotland, and Wales.

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4 thoughts on “Food of the World: Dublin Coddle

  1. Hi Adelina,
    Your Dublin Coddle looks really good, I will have to try your recipe. Your post is very interesting and it is so much fun touring with you looking for great food all over the world. Have a great weekend!
    Miz Helen

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