Coddle

Coddle

Coddle
Alternative names	Dublin coddle
Place of origin	Ireland
Main ingredients	Potatoes, pork sausage, rashers, onion

Coddle (sometimes Dublin coddle; Irish: cadal)^[1] is an Irish dish which is often made to use up leftovers. It most commonly consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs. Traditionally, it can also include barley.

Coddle is particularly associated with Dublin, the capital of Ireland.^[2][3][4] It was reputedly a favourite dish of the writers Seán O'Casey and Jonathan Swift,^[5] and it appears in several references to Dublin, including the works of James Joyce.^[6]

The dish is braised in the stock produced by boiling the pieces of bacon and sausages. The dish is cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by the broth.^[2] Sometimes raw sliced potato is added, but traditionally is eaten with bread.^[7] The only seasonings are usually salt, pepper, and occasionally parsley.