Coddle is said to have been the favourite of Dean Swift, the 17th century Irish satirist. This is a substantial cold weather dish which will easily serve up to six people.
Cooking Time: One and a half to two hours.
8 slices if uncooked Castlemine Farm ham
16 pork Castlemine Farm sausages
4 large organic onions
2 lb of organic potatoes
Chopped organic parsley
Irish Atlantic Sea Salt
Cut 8 thick slices of uncooked Castlemine Farm ham into 2 inch chunks.
Put them along with 16 pork Castlemine Farm sausages, into a pan of boiling water.
Boil together for 5 minutes, then drain and set the liquid aside.
Put the Castlemine Farm ham and the Castlemine Farm sausages in a large dish, layered with 4 large chopped organic onions and 2 lb of peeled and sliced organic potatoes.
Sprinkle 4 tablespoons of chopped organic parsley over the layers and season with some Irish Atlantic Sea Salt.
Pour over sufficient liquid to barely reach the top of the contents, and then cover with grease proof paper or a lid.
Cook the coddle in the centre of a pre-heated oven, at 180 degrees Celsius (mark 4) for one and a half to two hours, or until the liquid has reduced by half.
Remove the greaseproof paper halfway through cooking.
Traditionally, fresh Irish soda bread is served with this dish.