Dublin Coddle


Well, it is now officially September.  I am so enjoying the cooler weather.  We have had the windows open off and on the past few days, and it has even been a little chilly at nights.  When Mom and I were running errands on Saturday, I actually needed a jacket!  It was so fun to have to get my jean jacket out again!  I love fall.  It is one of my three favorite seasons (the other two are Spring and Winter), and is currently top on my list (although that could change in about 36.1 seconds.  You never know).

Well, with the onset of September, this is always a time of getting back into school.  Just something about the cooler weather and shortening days makes me want to get back to my books.

This year I am doing some unit studies with Meiling and Noah on different countries.  We just started this Monday, and I am having so much fun with both of them.  For each of the countries we are going to make a somewhat traditional dish.  It may be a dinner, it may be a dessert.  Disclaimer:  I am not making the meals very traditional.  Most of the dishes will probably be only semi-traditional.

Are you really that surprised?  I organize some unit studies, and they include food.  Amazing, I know.

This week we are learning about Ireland.  After perusing through some recipes, I found this recipe for Dublin Coddle.  It looked pretty simple and I thought everyone would like it (it has bacon).  I did make a few changes to it, and I also seasoned my own meat to use instead of the sausages, since I didn’t know when we would be able to find some.

Everyone liked it!  It was a bit too salty, but not too terribly salty that it couldn’t be eaten.  Next time I will decrease the salt in the “sausages.”

Here is my version of Dublin Coddle.

Dublin Coddle

2 lbs.  Bangers (or ground pork, seasoned, like in this recipe – just decrease the salt by about half!)
12 oz. bacon, cut into one-inch pieces
2 onions, halved and sliced fairly thick
3 cloves of garlic, minced
5 medium-sized potatoes, peeled and sliced (about the same thickness you sliced the onions)
1 to 1 1/2 c. of water or broth (I used the water since my meat was too salty)

1.  If using ground pork, mix it with the spices and form into small sausage shapes.

2.  Take the sausages (or your mini sausages) and fry them on medium heat in a Dutch oven or similar pan until brown on all sides.  Remove from pan, and cut sausages into four or five pieces (your mini sausages should be cut into halves or thirds depending on their size.  Just eyeball it).  Pour off the fat from the pan.

3.  Next, fry the bacon just until it begins to get crispy.  Remove the bacon to a bowl, and pour off all but about 2 tsps. of the fat.

4.  Add the onions and sauté until just starting to soften.  Add the garlic and stir until fragrant, about 30 seconds.  Remove onions/garlic from the pan and place on the pan.

5.  Now, according to the original recipe you are supposed to layer the stuff in like this:  first potatoes, then onions, bacon, sausage, potatoes, onions, bacon, sausage, and ending with potatoes.  After I got it all layered in my pot and added the water, I wasn’t sure if the potatoes would cook properly, since they weren’t covered with water.  So I stirred mine, trying to push the potatoes toward the bottom of the pot.  So I say:  just put everything in the pot, pour in the water, and stir gently.  If you try it the other way, let me know if it works.

6.  Simmer, covered, for about and hour, or until the potatoes are tender.  Serve warm.

 

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Noah getting started on the “sausages”

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Meiling waiting for a job 🙂

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Ahhh…BACON!

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Potatoes

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Noah forming the “sausages”

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The little sausages

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The finished coddle

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