How To make Dublin Coddle (Irish)
1 lb Bacon bits (pref. smoked)
1 lb Good meaty sausages
3 ea Large onions
3 ea Potatoes (or even four)
1 x Handful fresh parsley
1 x Grind fresh pepper
Bacon bits are the off-cuts from the various types of bacon, which are sold very cheaply in Dublin pork butchers' shops, specifically for making coddle. They contain a good mixture of fat, lean and skin. I prefer to buy regular bacon with the rind on and cut it up into even-sized pieces. Leave on the rind, as it adds great richness to the soup. Buy the finest quality pork sausages you can afford (or find). Peel and chop the onions roughly. Peel the potatoes as thinly as possible. If they are large, then cut them into two or three large pieces; otherwise leave them whole. Chop the fresh parsley. -- Place a layer of onions in the bottom of a heavy pot with a good close-fitting lid. Layer all the other ingredients, giving each layer a grind or so of fresh-ground pepper. Add no more than 2 cups of water to the pot. Bring the water to the boil, then reduce the
heat at once, cover tightly, and barely simmer for 2 to 5 hours. The perfect way to cook it is in a heavy casserole pot in a very low oven at 250F. I know this sounds vague, but if the pot is heavy and the lid
tight, it really can't come to any harm. The longer and slower the cooking, the better. If you prefer, before serving, remove the sausages and quickly brown them on one side under the broiler. Serve with white soda farl to mop up the soup, and bottles of stout. It is a most restorative food. -- From THE POOLBEG BOOK OF trADITIONAL IRISH COOKING, Biddy White Lennon
How To make Dublin Coddle (Irish)'s Videos
Dublin Coddle St Patricks Day Recipe
The classic Irish dish, that's incredibly easy to make, with simple ingredients and an absolute crowd pleaser.
Ingredients:
Irish Pork Sausages, Rashers, Potatoes, Onion, Garlic, Stock, Herbs
Dublin Coddle/ Traditional Dublin Coddle/ A Taste of Home
freshly DUBLIN CODDLE/ TRADITIONAL DUBLIN CODDLE/ ST PATRICKS DAY RECIPE
#dublincoddle #atasteofhome #stpatricksday
Hi guys, welcome to Marks Home Kitchen, where I cook family friendly meals everyone can enjoy. Todays video is for a Traditional Dublin Coddle. This is a traditional Irish dish that was often made on a Thursday to use up all the leftover meat in the house before a Friday when traditionally Catholics weren't allowed to eat meat.
This is a simple dish that can be cooked either on the stove top or in the oven.
INGREDIENTS(serves 4)
500g good quality pork sausages
227g bacon, roughly chopped
56g butter
2 onions peeled and finely sliced
8 potatoes thinly sliced (you can peel them if you wish)
Freshly ground black Pepper
300mls chicken stock
A handful freshly chopped parsley
METHOD
Pre-heat the oven to 180c(160c fan 350f)
In a heavy based saucepan, place most of the butter and put on a medium heat
Add the sausages and cook for 4-5 minutes until coloured
Add the bacon and cook for a further 5 minutes until coloured
Remove from the heat
Take a 1.5ltr ovenproof dish and add 1/2 the sliced onions
The add 1/2 the sausage and bacon mix on top
Top this with 1/2 the potatoes
Repeat the layering process with onions, sausage and bacon and potato
Pour the stock into the dish
Season well with black pepper
Add the parsley
Top with the rest of the butter
Cover well and place in the oven for about 1 hour
Serve with my Guinness and caraway bread
Dublin Coddle | Irish Food | Supirrio Irish Breakfast Sausage
Dublin Coddle, also known as Irish Sausage and Potato Stew, is a hearty Irish dish that is typically served during the winter months. We made this stew with potatoes, carrots, bacon, onion, and Supirrio Irish Breakfast Sausage.
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Slow Cooker Dublin Coddle | Irish Bacon and Sausage Stew | St Patrick's Day Favorite
Use a slow cooker to make the traditional Irish stew. Dublin Coddle brings bacon, sausage, and potatoes together for some serious comfort food!
Get the full recipe -
How to Make Dublin Coddle (23 January 2021)
A tutorial on how to make delicious Dublin Coddle.