A wee bit of Coddle

We don’t have TV, and haven’t had it for years. Probably why the Mrs and I don’t have gray hair yet (much). Anyway, we still get to see moving pictures and such, but use that new fangled World Wide Web that all the cool kids rave about. The wife likes comedy and the Food Network, I just go for the meat and potatoes of how to do things. Which comes in handy when you need to know how to wire an end run 3 way light switch to a light fixture via a 20 amp outlet in the next room. Sure, I kinda know how to do it, but it’s nice to refer back to the “wisdom” of YouTube in a pinch.

In an ironic juxtaposition of interests, I came across a recipe for Irish comfort food, while the wife was shopping for plumbing supplies. Now this doesn’t mean I’m gonna start wearing aprons and pearls in the kitchen. Well, I mean, not all the time. This recipe came from a favorite beer blogger of mine. It’s called Chop and Brew. The host likes to brew beer and make good food. His latest was a recipe called Irish Coddle. It is known as what you crave when you come home to Mom’s for some good home cooking. Basically you layer pork sausage, potatoes, bacon, onions and carrots or whatever you want. The Mrs made some up and I did what I normally do when she’s cooking, pinching her buns and photographing what she’s cooking.


While watching the wife put together the dish, I would have to say, even a man could do this without any trouble. I speak from experience. I would recommend bratwurst for the sausage and I would think twice about adding the parsley until the pot comes out of the oven. Ours looked a bit worse for wear and the Mrs gets fussy about that kind of thing. She plopped some on my plate and I would have to say, it has now become a favorite of mine. And predictably she has deemed it, “OK, but not my favorite.” I think mostly because she couldn’t put ranch dressing on it. But that’s a sore subject, so don’t bring it up at the dinner table, or you’ll wind up doing the dishes, OK?

I loved the thing and maybe you’ll consider making a batch for your own self.

Recipe below:


2 lb potatoes, peeled and sliced thin 1/4”
2 cups chicken stock
1 lb sausage, browned (can be cut up or whole)
1/2 lb bacon, cut up and browned
1 onion, sliced
2 – 3 large carrots, sliced
Salt and pepper
Cayenne powder
2 tbsp chopped fresh parsley

Place half the sausages and bacon in bottom of large cast iron or other oven proof casserole.

Add half the onions, potatoes, carrots, salt, pepper, cayenne and parsley.

Add another layer of meat, vegetables and seasonings.

Pour stock over all.

Cover and bake at 350 for about 2 hours.

Uncover for the last 30 minutes and dot with butter, so the top browns and crisps.