RISE & SHINE KAUT43 OKC
When any minor holiday like St. Patrick’s Day comes around the bin, and no offense to my Irish friends with the “minor” comment, the desire and search for any food attributed to that holiday ranges from something along the lines of “they don’t really eat that” to some unholy mash-up of frosting and sprinkles on Pinterest.
Now, admittedly I’m not that familiar with Irish food. I’m a French and Persian food guy primarily, with a pinch of Italian here and there, so I was so enthusiastic on the prospects of discovering an Irish dish that not too many were familiar with… and that wasn’t Corned Beef or Beef Stew. Well low and behold I found something that made my mouth water after the first two ingredients …BACON AND SAUSAGES. That discovery was Dublin Coddle!
Dublin Coddle, or just “Coddle” as it is known in Ireland, has been around for years…like hundreds of years. Basically a stew of Bangers (pork sausages) and Rashers (thin fatty bacon), combined with potatoes and onions, and anything else one wanted to toss into the pot. Friday was the day for fasting or no meat to religious observers (which was basically everyone) so by the end of the week, the women (because they were the ones who cooked), would try to use up anything they had left. What to do? Throw it all in a pot… and the Coddle was born.
Now, after going through numerous versions of Coddle, I picked out things, and added things, that I thought was good. I played around with some ideas and finally came up with a version that was SO good, that I’m ready to knock out another pot. Always keeping in mind to keep the Bangers and Rashers idea, I added barley and Guinness stout for a filling and layered flavor dish that I hope you enjoy. Be it this weekend celebrating St. Patrick’s Day or anytime you’re looking for an easy one-pot meal.
4 large pork sausages (I used an “artisan” house-made sage and walnut sausage. Bratwurst is acceptance too.)
6 thick slices of bacon, large diced
2 medium yellow onion, large dice
4 medium and thick carrots, peeled and cut into 1” pieces
3 cloves fresh garlic, smashed and chopped
2 1/2 - 3 Yellow Potatoes peeled and sliced thick
1/2 cup pearled barley
3 cups beef stock, unsalted
14.9 ounce can Guinness Stout
6 stems fresh thyme
- In a large dutch oven or oven-safe pot begin cooking the chopped bacon to crips and render the fat. Once the bacon starts rendering add the whole sausages and brown the outside of them in the rendered bacon fat. Ideally but the time the bacon has crisped, all of the sausages will be completely browned. Remove the crisped bacon pieces and sausages to a plate and set aside.
- Pour out all but 2 tablespoons of the bacon grease from the pot. Add the onions and carrots, and cook until the onions have softened a bit. You might cook until they are all a bit caramelized for added flavor. Next, add in the chopped garlic and season with the Cook’s Line Seasoning… just a good pinch or two.
- Take the four sausages that have cooled a bit after browning and cut them in half. Arrange the around them around inside the pan. Next, sprinkle in the barley in one nice even layer, and finally “shingle” the sliced potatoes on top of everything.
- Pour in the Guinness beer followed up with the beef stock. Add a nice bouquet of whole stem fresh thyme on top and simmer on the stove for 20 minutes. While the pan is simmering preheat your oven to 400 degrees. When ready, pop in the pot off coddle and cook for one hour. Check after 45 minutes to make sure the pot has not gone dry. Sometimes the barley and potatoes really soak up that liquid. You’re still looking for a nice hearty stew consistency.
- Remove the pot from the oven after the potatoes and barley are fully cooked. Serve from the pot into individual stew plates and serve with fresh baked my Walnut & Irish Cheddar Soda Bread below! Enjoy!
Walnut & Irish Cheddar Soda Bread
A good … like really good.. quick-bread that I came up with last minute to enjoy with Dublin Coddle.
4 cups AP flour + extra for working
1 tablespoon sugar
2 teaspoons In The Kitchen With Scotty “Cook’s Line Seasoning” or just Kosher salt
1 teaspoon baking soda
5 tablespoons butter, cubed
1 3/4 cup whole buttermilk
2 large eggs
2 cups Irish Cheddar, shredded
1 cup rough chopped walnuts, lightly roasted
- Preheat your oven to 375 degrees, and prepare a baking sheet lined with parchment paper. Place your rough chopped walnuts in a baking dish and lightly roast them in the oven approximately 10-12 minutes. Remove the wallets and let the cool.
- In a large mixing bowl combine the flour, Cook’s Line Seasoning, baking soda and salt. Mix around to combine.
- Add in the cubed butter and “rub” or “cut” into the dry ingredients like you would when making biscuits. You want pea-sized butter cut into your flour
- Measure out your buttermilk in a liquid measuring cup, Crack both eggs into the butter will and whisk.
- Toss the shredded cheese into the dry/butter mixture. Pour in the buttermilk and eggs, and mix with your hands or a large wooden spoon. Mix until all the dry is combined and you have a nice wet sticky dough.
- Flour your work surface lightly and pour the dough out onto the work surface. Kneed a few times, adding more flour to your dough and surface to prevent sticking. Sprinkle the walnuts on top and kneed them into the dough evenly. Do not work the dough too much, just have a light touch with it.
- Form your dough into an oblong ball and slightly flatten. Transfer the dough to your prepared baking sheet. With a sharp knife cut an X into the top. Brush the top and sides with a little buttermilk… this will “caramelize” the top and give the soda bread a bit of a shine.
- Place the side bread into the oven and bake 50-55 minutes or until the center is baked. Remove once baked and let it rest at least 20 minutes before slicing. Add butter….a honey butter or a compound/whipped butter with fresh sage.