Dublin Coddle is a stew made up of sausages, bacon, and potatoes. It was created, of course, in Dublin around the eighteenth century. The word coddle means to cook below boiling. After tossing the ingredients together, it is slowly simmered for about an hour to let the sausages cook through and flavors meld. There aren’t many ingredients, so use the best you can find for the best flavor.
Irish sausages are made by combining raw pork with spices and rusk or bread. Bangers is the British term for sausage, but the word will sometimes be used to refer to Irish sausage in the United States. I was able to find Irish-style sausages at the Fresh Market in my area. You may also have some luck with a good butcher. If you absolutely cannot find them, use a mild pork sausage.
I have seen the sausages left whole or cut into slices after browning. Do whichever you prefer. Brown the sausages just enough to develop color on the outside before adding to the stew. You don’t want to cook them all the way through in the beginning since they will simmer for an additional hour.
How much salt you add to the dish depends on your ingredients. Sausages and bacon are generally salty on their own. If your chicken stock is also salted, go very easy on this seasoning.
Serve the coddle with a crusty bread to help sop up the liquid. The Irish Brown Bread I posted yesterday is perfect for this.