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Coddle is a traditional dubliners dish which more modern version is made with cream, also known as white coddle.

Coddling means gently cooking food by boiling it just below the point of boiling in order to preserve its nutritional value and vitamins.

Bouquet Garni

Bouquet garni may also include other herbs and vegetables such as celery leaves, leak, parsley root and stems, summer savory and so on.

Dublin Coddle Recipe

Ingredients: 1 lb. sliced bacon, 2 lb. pure pork sausage links, 2 onions, sliced, 4 cloves of garlic, 5 large potatoes, cut to large chunks, 2 carrots, thickly sliced, 1 bouquet garni (thyme, bay leaf and sage tied with a string), 2 quarts chicken stock, 1 tbsp. fresh chopped parsley, 1/3 cup heavy cream, salt and pepper to taste.

Recipe: Arrange the bacon on a baking tray over parchment paper and roast it until crisp. Preserve the bacon fat. Brown the sausage, onion, garlic and carrots in a skillet with the bacon fat. Remove from heat and add everything to pot. Add also the bunch of herbs (bouquet garni), potatoes and chicken stock. Season with salt and pepper. Cook 1 1/2 hours over moderate heat; do not boil. At the last 5 minutes of cooking add the cream to the coddle. Remove the herbs bunch and sprinkle with chopped parsley. This Dublin coddle recipe serves 6 people.

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