Today a bronze sculpture of the patron saint hovers over the campus in Rolla, bringing a calm and reassuring presence to MS&T students, who have occasional bouts of merrymaking in his name.

Your St. Patrick’s Day meal this weekend doesn’t have to be green. This classic Irish stew called Coddle has been a favorite in Dublin since the 1700s. And, it’s far less trouble than Corned Beef and Cabbage. The ingredients are placed in layers: potatoes, bangers (link sausages) onions, and rashers (bacon) in a large pot, covered, and cooked slowly. The rustic dish is hearty, historic, and super easy.

It’s said to have been a favorite of Jonathan Swift, author of Gulliver’s Travels. As I recall, my mother occasionally make a similar dish, but without the sausage.

The strange name likely comes from the French term meaning ‘to boil gently.”

Coddle

Ingredients:

8 sausages, chunked or whole, or sub bratwurst
8 slices of bacon, chopped
4 potatoes, peeled and sliced
2 onions, sliced
2 cups chicken broth
Salt and pepper to taste

Directions:

Preheat the oven to 350°F.
In a large pot, brown the sausages and bacon over medium-high heat.
Add the potatoes, onions, chicken broth, salt, and pepper and bring to a boil.
Transfer the mixture to an oven-safe casserole dish and bake for 1 to 1 1/2 hours or until the potatoes are tender.