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
Toad in the hole Toad in the hole Toad in the hole or Sausage Toad is a traditional English and Scottish dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney. Batter puddings became popular in the early 18th century. Jennifer Stead has drawn attention to a description of a recipe identical to 'toad in the hole' from the middle of the century. At this time, Northerners tended to use drippings to make their puddings crispier, whereas Southerners made softer Yorkshire puddings.