Coddle Coddle Coddle (sometimes Dublin coddle) is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced sausages (pork sausages) and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs (parsley or chives). Traditionally, it can also include barley. Coddle is particularly associated with the capital of Ireland, Dublin. It was reputedly a favourite dish of the writers Seán O'Casey and Jonathan Swift, and it appears in several references to Dublin, including the works of James Joyce. The
Chorizo While the term "longaniza" refers to fresh sausages, it is also used in the Philippines to refer to cured sausages. Philippine "longganisa" are often dyed red with achuete seeds. There are dozens of variants from various regions in the Philippines. Creole and Cajun cuisine both feature a variant of chorizo called chaurice, which is frequently used in the Creole dish of red beans and rice. Chorizo Chorizo (, from Spanish ) or chouriço (from Portuguese ) is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times. In Europe, chorizo is