Coddle up any remaining sausages or rashers. The name comes from the verb "coddle", meaning to cook food in water below boiling (see coddled egg), which in turn derives from "caudle", which comes from the French term meaning ‘to boil gently, parboil or stew’. 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
Offal is made from beef tripe. Ground or chopped pork offal is usually made into a hearty sausage known as ""disznósajt"" (lit. "pork cheese") somewhat resembling haggis. Puddings and sausages made with blood ("véres hurka") and liver ("májas hurka") are also quite common, especially as part of the ""disznótoros"," a dish of different sausages produced from pork. Heart, liver and gizzards of chicken are a traditional part of chicken soup. While decreasing in popularity, stews made from poultry testicles ("kakashere pörkölt") are still considered a delicacy and a dish of high prestige in the countryside. Another dish which became less common