Coddle 

This dish is traditionally associated with the city of Dublin, Ireland.

It consists of different layers of pork sausage cut into slices and covered with bacon (called rashers) all mixed with sliced ​​potatoes ycebollas. Traditionally, may also include cereal grains such as barley. The dish is semi-steamed meat broth producing intense due to the content of bacon and sausages. Some traditional recipes are in favor of adding a small amount of Guinness while cooking in the pot, but this operation is very rare in modern versions of the receta.2 The dish should be cooked in a pot with a tight fitting lid, to steam the ingredients are covered by water.1 the seasoning used in its preparation consists only salt, pepper and parsley. Ireland is considered as a food comfort, 4 because of its ingredients is considered a plate cheap, easy to prepare and cook faster. It often serves in the winter months. In the days when Catholics not to eat meat on Fridays, this was a preparation often served on Thursdays as it allowed a family to use any remnants of sausage or bacon.