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Eat Me! I'm Irish!

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coddle (Custom).jpg

This post is in no way meant to malign corned beef and cabbage, which is actually really good when made properly. But it's always nice to try something new. Last year the Beef Braised in Guinness went over well. This year we are here to bring you even more Irishy goodness.

Irish coddle, also known as Dublin Coddle is a pork-based stew with - surprise - potatoes! This recipe is a combination of various versions from Irish Country Cooking, Family Cooking with Chef Mom, and from my brooder from anooder mooder, Eamonn. His mother Ina would leave the stew cooking for days, and add potatoes in batches so they would thicken the stew and also provide texture. Eamonn says, "You're s'posed to have it ready for when yer man comes home from the pub." Don't even get me started.

Although trifle is traditionally English, it has been borrowed by the Irish. Some people add sherry, jam, gelatine, and whatever is in the cupboard at the moment. This is my mother's version. I find pudding is too bland, and custard is too runny, so a combination of the two is just right. If you can't find Bird's custard in the import shop or at Cost Plus, you can make your own custard; it is more authentic. But we're willing to take the short-cut here. We can't spend all day in the kitchen. We've got to get to the pub!

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Recipes after the jump!

Irish Coddle

1 pound sliced bacon, cut into 2" pieces
1 pound pure pork sausage links or English bangers
1 large onion, sliced
6 medium red or white boiling potatoes, peeled and thickly sliced
2 chicken boullion cubes, preferably OXO
1/8 teaspoon freshly ground black pepper
4 sprigs fresh thyme, leaves only
1/2 bunch parsley, chopped

Fry bacon until crisp in a large, deep frying pan. Set bacon aside. Lightly brown sausages.

Layer sliced onions and potatoes over sausages. Cover with bacon.

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Crush boullion cubes and sprinkle over. Add black pepper, thyme and parsley.

Pour water over to cover the potatoes and cover pan with lid. Simmer at least an hour and a half (Some recipes suggest 8 hours). Do not let it come to a boil.


1 store-bought or homemade pound cake
1 (75g) envelope Bird's custard
1 box vanilla "Cook and Serve" pudding
3 cups whole milk
1 banana, sliced
1 cup fresh or frozen raspberries
1/2 pint whipping cream
1/2 teaspoon of sugar
1/4 teaspoon vanilla

Slice the pound cake crosswise, then cut the slices into triangles. Line the bottom and sides of a medium-sized serving bowl with the cake. There will be some cake left over. Don't eat it. I'm watching you.

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Prepare custard according to package directions with boiling water. Prepare pudding according to package directions using the 3 cups of milk. Combine the two and mix well.

Pour half of the custard mix into the serving bowl. Layer with banana slices, remaining cake, and half the raspberries.

Pour in the rest of the custard. Stud with raspberries. Cover with cling wrap and press the wrap down so no air can reach the custard and make a "skin". Put in the refrigerator to cool.

When ready to serve, whip the cream with 1/2 teaspoon of sugar and 1/4 teaspoon vanilla. Spread whipped cream over trifle.

Photo by Savil95 via Flickr