We may earn money from the companies or products mentioned in this post.
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.
Write a review
- 1 pint water
- 2 cups cooked chopped Pork Roast
- 12 Pork Sausage links
- 1 yellow onion
- 4 medium-small Russet Potatoes
- 1/4 cup fresh Parsley
- salt and pepper to taste
- Preheat oven to 300 F.
- 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.
- Meanwhile cut the onion into 8 chunks and place in a deep roasting pan.
- Wash and slice the potatoes and add to the onion.
- Spoon the meat out of the water and add to the roasting pan as well.
- Pour enough of the water from the cooked meat over the coddle just enough to cover.
- Top with the parsley. Cover with a piece of buttered parchment paper, and the lid.
- Bake for 1-2 hours or until potatoes are soft.
- Serve warm with Soda Bread.
Home Maid Simple https://www.homemaidsimple.com/
Miz Helen: http://mizhelenscountrycottage.blogspot.com
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.
[inlinkz_linkup id=380852 mode=1]