Dublin Coddle and Brown Soda Bread

Dublin Coddle `Boyle: Breakfast! Well, they can keep their breakfast for me. Not if they went down on their bended knees would I take it - I'll show them I've a little spirit left in me still! (He goes over to the press, takes out a plate and looks at it) Sassige! Well, let her keep her sassige. (He returns to the fire, takes up the teapot and gives a gentle shake.) The tea's wet right enough.' -- Juno and the Paycock (Sean O'Casey)

Sausages of excellent quality are vital to making a good coddle. Coddle is indigenous to Dublin, and quite a few pubs serve it as a lunchtime dish.

3 large onions

3-4 large potatoes, peeled

Handful of chopped fresh parsley

1 lb. bacon, fried, drained, and crumbled

1 lb. good meaty sausages

Salt and freshly ground pepper, to taste

Chop the onions. Slice the potatoes into thin rounds. Place onions in a heavy casserole and layer with remaining ingredients. Season with salt and plenty of freshly ground pepper.

Add 2 cups of water, cover, and cook in a 250 degrees F. oven for 3 to 4 hours. If you prefer, remove sausages and quickly brown them before serving. Serve with boiled cabbage and carrots.

Serves 6.

Brown Soda Bread

`The carts were big and box-like, filled with double rows of shallow trays on which rested row after row of steaming loaves... Underneath a deep deep drawer, going the whole length of the cart, filled with lovely white an' brown squares, soda squares, currant squares, and brown loaves, covered with their shining golden crust...' -- The Street Sings (Sean O'Casey)

3 cups stone-ground, whole-wheat flour

1 cup unbleached white flour

1 tablespoon salt

1 tablespoon sugar

1 teaspoon baking soda

3/4 teaspoon baking powder

1-1/2 to 2 cups buttermilk

Preheat oven to 350 degrees F. Combine the dry ingredients in a large bowl, and mix thoroughly. Add enough buttermilk to make a soft dough, firm enough to hold its shape. Knead on a lightly floured surface for about 3 minutes. Form into a round loaf and place on a buttered cookie sheet. Cut a cross on the top of the loaf with a sharp knife. Bake for 40 to 50 minutes, or until the loaf is nicely browned and sounds hollow when rapped with a wooden spoon. Allow the loaf to cool before slicing. This bread is especially good thinly sliced, toasted and served unsalted butter.

You've read  of  free articles. Subscribe to continue.
QR Code to Dublin Coddle and Brown Soda Bread
Read this article in
QR Code to Subscription page
Start your subscription today