ME BEFORE STEW

CODDLE

TRADITIONALLY, explains Jp McMahon, to make coddle, sausages and bacon were cut up and combined with onions and potatoes and left to stew in a light broth.

“Though often unappetising to look at, the dish was made famous by several Irish writers, from Jonathan Swift to James Joyce and Sean O’Casey. Modern versions include barley and carrots,” he adds.

“It is essentially a dish that grew out of poverty and famine and then migrated into the working-class areas of Dublin at the beginning of the 20th century to become a dish of central importance to the people who lived there.”

INGREDIENTS (Serves 8)

2tbsp rapeseed oil, plus extra if needed

500g sausages, cut into pieces if preferred 500g streaky bacon, cut into pieces 500g onions, sliced 2tbsp chopped thyme 2 bay leaves 1 litre chicken stock 1kg potatoes, peeled and cut into chunks 4tbsp chopped parsley Freshly ground black pepper

METHOD

1. Warm the oil in a large pan over a medium heat. Add the sausages and bacon and fry for about 10 minutes until they have a nice colour. Remove the meat from the pan and set aside.

2. Add the sliced onions to the pan and a little more oil if necessary. Reduce the heat and fry for about 10 minutes so that the onions caramelize slowly.

3. When the onions have a nice colour, return the sausages and bacon to the pan and add the thyme and bay leaves. Cover with the chicken stock (broth) and return to the boil. Reduce the heat to a simmer and add the potatoes. Cook for about 30 minutes.

4. Add the chopped parsley and plenty of black pepper and serve.