Traditionally, Dublin coddle is made simply by throwing all the ingredients into a pot and cooking them together for hours. The result, though, isn’t the most aesthetically pleasing, or the tastiest: ‘slimy onions and slimy sausages’, as someone put it on Twitter. Even Darina Allen says in her book Irish Traditional Cooking that when cooked that way, it looks ‘distinctly unappetising (lots of chopped parsley scattered over the top would take the harm out of the sausages, which still appear to be raw)’. Like any good soup, the key to this dish is to spend a bit of time at the start by browning the sausages and onions, though apparently this step is a bit controversial. ‘The sausages are supposed to be pink and raw looking. Sorts the men from the boys,’ said Séan. ‘You browned the sausages? I heard only Protestants do that!’ said Claire. And of course, since there are so few ingredients, use the best sausages, the best bacon and the best produce you can find for some pure Dub comfort food.
olive oil or rapeseed oil
450 g (1 lb) good-quality butcher’s sausages
200 g smoked streaky bacon or rashers, chopped into bite-sized pieces
2 onions, sliced
450 g (1 lb) baby potatoes, halved
500 ml (2 cups) chicken stock
salt and freshly ground black pepper
a small bunch of fresh parsley, chopped
good crusty bread, to serve
Heat a splash of olive or rapeseed oil in the bottom of a large, heavy-bottomed pot over a medium heat. Add in the sausages and cook on all sides just until they have a nice colour. Transfer them to a plate, then add the bacon and sliced onions to the pot. Cook for about 10 minutes, until the onions have softened and have a little colour. Add in the halved baby potatoes and transfer the sausages back to the pot, then pour over the stock. Season with some salt and pepper, but go easy on the salt because the sausages, bacon and stock will already be salty. Bring to the boil, then reduce the heat, cover the pot and simmer for 1 hour, until the potatoes are cooked through. Stir through the chopped fresh parsley and ladle into soup bowls. Serve with plenty of crusty bread to soak up the broth.