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
Franconian cuisine of the typical and supraregional known "Nürnberger Bratwürste" when they think of Franconian food. These small sausages are made of pork and originate in the city zone of Nürnberg (and only this area is authorized to call the sausages "Nürnberger"). They are commonly served and eaten in threes: either as "Drei in a Weckla" which means three sausages served in a roll or as a dish containing six of these sausages and cabbage. But beyond the famous "Nürnberger Bratwurst" Franconia produces a variety of other bratwursts, such as the bratwurst produced around Ansbach where the sausage is additionally flavoured with