Coddle is a traditional Irish dish made up of layers of bacon rashers and sausage, sliced potatoes and onion. It is steamed or partially boiled and seasoned with salt and pepper.
- Preheat oven to 425° F. Chop meat and veggies.
- In a large skillet over medium-high heat, warm the oil. Add the onions and meat and stir well. Cook until meat starts to brown but not so long that the onions burn.
- Transfer half the meat mixture to an oven-safe pan or casserole dish. Next layer half of the carrots then half of the potatoes. Repeat layering, ensuring potatoes are the final top layer.
- Season with salt and pepper.
- Add the stock and cover with a lid.
- Cook for 45 minutes at 425° F then reduce heat to 350° F and cook another 30 minutes or until the potatoes are tender when pierced with a fork.
Peek at the dish when reducing heat to see if it is getting dry. If so, add a bit of hot water to it. Serve with Irish soda bread.
Optional - Garnish with fresh parsley leaves. You will need 1 bunch parsley, chopped.
Irish coddle is sometimes referred to as Dublin coddle.