I slid onto the wood bench for lunch at John Kavanagh’s pub in Dublin, Ireland with a pint of cider and a menu.
On first glance, I saw a small mishmash of pasta dishes and sandwiches interspersed with a couple of Irish dishes. The waitress recommended I try the Dublin Coddle. “What’s a Dublin Coddle?” I asked.
A Dublin Coddle is a simple dish featuring a delicious broth, onions, potatoes, Irish sausage, giant pieces of Irish bacon, parsley and thyme. It’s as simple as that. Nothing complicated. Just wonderfully tasty, simple food.
And while the Dublin Coddle isn’t the lowest fat item on the menu, I can promise you, it’s worth it. Especially when it’s cold outside and you want to feel warm inside and out.
Everyone has their own recipe for the Dublin Coddle, including me. I wanted to keep the simplicity but increase the veggies, so I substituted turnips for half the potatoes and added carrots, leeks and garlic.
I couldn’t find Irish sausage so used breakfast sausage instead. And I seared the sausage, creating a gorgeous brown coat instead of the pale, lifeless color of the sausage normally braised in the juices of the Dulin Coddle.
I also added fresh rosemary and sage because I was out of thyme. I highly recommend making it with thyme but it was also excellent with the rosemary and sage or a combination of your favorite herbs.
Hubby and I both enjoy My Slightly Less Than Authentic Dublin Coddle, as I think you will. Serve with a thick slice of Irish Brown Bread for sopping up the juices and enjoy your tastes of Ireland on this beautiful Saint Patrick’s Day.
Here are a few more tastes from Ireland: