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
Sausage between "fresh", "cooked", and "dry" sausages seems to be more or less accepted: The distinct flavor of some sausages is due to fermentation by "Lactobacillus", "Pediococcus", or "Micrococcus" (added as starter cultures) or natural flora during curing. Other countries use different systems of classification. Germany, for instance, which produces more than 1200 types of sausage, distinguishes "raw", "cooked" and "precooked" sausages. In Italy, the basic distinctions are: The United States has a particular shelf stable type called pickled sausages, commonly sold in establishments such as gas stations and delicatessens. These are usually smoked or boiled sausages of a highly processed