This is the fifth part of our Irish Cuisine blog post series. Today, we feature Dublin coddle and Irish breakfast. See first part here featuring Irish soda bread and Irish stew. Read the second part here featuring boxty and colcannon. See third part here were we feature champ and barmbrack. Last week, we feature bacon and cabbage as well as black and white pudding. More of World Cuisine here.
Irish Cuisine: Dublin Coddle And Irish Breakfast
Dublin coddle. Dublin coddle is a soup made of roughly sliced pork sausages, thinly sliced fatty back bacon, potatoes and onions. This comfort food is seasoned with salt, pepper or parsley.
Dublin Coddle | ireland-guide.com
450g /l lb good quality pork sausages
325g/12 oz streaky rashers, preferably dry-cured
6 large potatoes, peeled and thickly sliced
2 medium onions, peeled and sliced
4-6 carrots (about l lb/450g), scraped and sliced
1/2 pint/300 ml stock or water, or as required
4-6 tbsp freshly chopped parsley
l rounded tablespoon mild wholegrain mustard (optional)
Sea salt and freshly ground black pepper
See recipe here.
Irish breakfast. An Irish breakfast is a plate of grilled or fried meal that is made of egg, sausage, black and white pudding, bacon and tomato.
Full Irish Breakfast by Mr Breakfast | mrbreakfast.com
4 Irish sausages aka bangers
4 slices of Irish bacon aka rashers
1 8-ounce tube of black pudding
1 8-ounce tube of white pudding
4 large eggs
4 small tomatoes – cut into quarters
4 boiled potatoes – cooled and cut into 1-inch cubes
1 can of Irish beans
white pepper and salt to taste
grated Dubliner cheese (optional)
Irish brown bread aka brown soda bread
See recipe here.
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