Winter pleasures don’t get much simpler than a steaming pot of Dublin Coddle – a gloriously warming stew is the culinary equivalent of a big woolly scarf. Consisting of sausages, onions, slices of bacon called rashers, and potatoes, Dublin coddle is a typical winter dish. The name probably comes from the French word caudle, meaning to boil gently, while the origin of the dish dates back to the 1700s when it was invented as a way to use leftovers and was typically prepared in bigger cities where it gained popularity because it was so easy to make. Additional ingredients traditionally include barley and seasoning, consisting only of salt, pepper, and parsley, but nowadays carrots, other root vegetables, tomatoes, and cream, are common additions. However, depending on the added ingredients, Dubliners recognize three kinds of coddle — the white, the brown, and the black coddle. The white coddle is just your basic sausages, onions, bacon, and potatoes with some seasoning, while the brown version has meat stock added to the mix. The black coddle (cooked over the fire and the soot would come down and drop into the coddle), on the other hand, is hardly seen today as it’s a remnant of a bygone era.
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