Upland Style Dublin Coddle
This traditional Irish dish can be adapted to upland game bird meat for a delicious American twist.
This recipe is based on a traditional Irish meal: Dublin Coddle. Some origin stories suggest this stew (more of a casserole, really) was created by devoted Irish wives who threw this together and left it simmering late into the night for their pub-loving husbands. Regardless of this speculative origin, the fact that this is an immensely popular Irish dish and comes in many variations is certain.
Coddle traditionally calls for Irish banger sausages, which are hard to find locally. l made the sausage in this recipe with upland birds and some pork shoulder. I used rooster meat as my main protein. Additionally, I don’t see sense in stuffing pheasant meat sausages since coddle calls for you to ultimately cut up said sausages. Therefore, I used loose sausage for this recipe. The flavor is the same; no casings or sausage stuffer are needed. You will need a meat grinder, though.
The rest of the stew is straightforward. However, you’ll find no bacon in this variation. Besides bacon, this dish pairs incredibly well with freshly baked soda bread. My wife (@BespokeBundt on Instagram) made this loaf. If you want to learn more about the baking side of this spread, please feel welcome to give her a follow. Get the good Kerrygold varieties for the butter that goes on the bread and the cheese for topping your potatoes. After all, you should treat yourself this St. Patrick’s Day.
