As St. Patrick’s Day approaches, I always turn to hearty meat and potato dishes with a nice Irish flair, and this classic with a twist makes a perfect family meal. The origin of the name “coddle” is rather cloudy, but apparently it was a favorite of authors from Jonathan Swift to James Joyce. Loaded with smoky bacon, meaty sausages, rich potatoes and sweet carrots and little woody note from parsnips, this version of Dublin coddle is rich with oh-so-Irish Guinness.
I turn to a local butcher shop for freshly made, well-seasoned pork sausages and sometimes around St. Paddy’s, they have Irish bangers, which are of course perfect. If you can’t track down a specialty sausage, basic bratwurst work really well. The coddle is a cross between a braise and a stew, with a nice amount of flavorful broth in the pot. You can serve the coddle with a slotted spoon, but I like to serve it in bowls with the broth and some nice bread to soak up the dark, meaty juices. Try this Simple Soda Bread to keep the Irish theme going.
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