
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.
Top o’ the morning’ to ye, Jean, and to the Irish in all of us! Thanks for this much simpler way to enjoy the day.
I’m off to Rolla, where they celebrate the first three months of the year.