Attention Irish Especially Dubliners?

Question

anyone have a good receipt for Coddle the traditional Dublin soup its like a stew but white, my nan used to make it for me before she died and i's love to be able to make it now

Answer 1

Saturday night supper for the Dublin working man was a traditional dish in his family. The amount of bacon and sausage would depend on the financial circumstances at the moment. Original Dublin versions didn’t call for browning the meat, but most American versions do.

1/2 to 1 pound thick sliced whole piece of bacon
1/2 to 1 pound pork sausages
3 medium size onions
3 medium size potatoes
1 Tablespoon chopped parsley
Salt and pepper to taste
1 to 1 1/2 cups water

Cut bacon slices into 2 inch lengths, or cut piece of bacon into thick slices and into 2 inch lengths. Brown bacon in a heavy frying pan. Drain on paper towels. Prick sausages and brown in frying pan. Drain along with bacon. Arrange bacon and sausages in a casserole or heavy kettle. Slice onions and arrange on bacon and sausages. Pare and slice potatoes and place on top of onions. Sprinkle with chopped parsley. Sprinkle layers of onions and potatoes with salt and pepper to taste. The amount will depend on saltiness of bacon and sausage.

Pour off all but a tablespoon or two of the drippings in the frying pan. Add 1 cup of water to drippings and bring to a boil. Pour over Coddle. If needed, add additional water until almost to the top of the potatoes. Cover and bake in a moderate oven 350 F., until potatoes and onions are very tender, about 1 hour. Uncover for last 10 to 15 minutes of cooking and brown slightly, if desired.

Traditionally, Coddle is simmered on top of the stove instead of in the oven. Serve with Irish Soda Bread or homemade whole wheat bread. Makes 6 servings.

Answer 2

INGREDIENTS.

2lb pork sausages cut into bite size pieces
1/2lb streaky bacon cut into 1 inch pieces
1 3/4 pints boiling water
2 large onions peeled and coarsely chopped
2lbs spuds peeled and thickly sliced
3 tablespoons chopped parsley dried stuff is just as good, don`t use as much.
salt and pepper to taste
large glass of cider .

put sausages and bacon in boiling water, cook for five minutes
Drain but keep liquid
put meats in large saucepan with onions,spuds and parsley
add enough of kept liquid to just cover contents
cover pot and simmer for about an hour or until liquid has reduced by half and all ingredients are cooked.
Season with salt and pepper.

Answer 3

yeh its snooooooooon

Answer 4

what i don't under stand you