The iconic Dublic dish known as coddle goes back to the mid-1700s, when rural workers relocated to the city during the Irish famine, and the people valued economy and flexibility above all else in their cooking. The name "coddle" was adapted from the French word "caudle," a cooking method of parboiling foods to make a stew.

The beauty of coddle is that it doesn't require a recipe, instead relying on a simple formula: Make a broth of leftover sausage or "rashers" (AKA bacon) and then cook grains and leftover vegetables in it. Humbly seasoned with salt, pepper, and maybe a bit of parsley, coddle transforms leftovers into a truly nourishing stew.

There’s debate about what makes a "true" Dublin coddle, with some cooks allowing only onions, pork, and potatoes, while others embrace the dish's origins and use whatever they have on hand. However, all tend to agree that coddle pairs well with a pint of dark Guinness stout and a wedge of Irish brown soda bread for gravy-sopping.