I'm Dublin born and bred and this recipe and others like it is way better than how traditional Irish people would have coddle. My mother would just throw everything into the pot at once and walk away for a couple of hours. Most of the vegetables would be boiled to nothing but it was still a nice dinner. It's only now that I'm grown up and have a place of my own that I have the freedom of cooking for myself and improving the meals I grew up with.
When I was younger I used to wonder why my parents would make such poor versions of potentially delicious food and ultimately it took growing up to realize...damn, cooking takes a LOT of energy. It's hard to fault my parents too much when just keeping a family fed every single day takes a lot out of you unless cooking is your passion.
My dad was from Dublin and he always called it Mickey stew, so that's probably why I never made it lol. I do like recipes that use up leftovers, so I might try this. My aunt just doesn't have to know I'm browning the sausages 😂
@@calebkent4756 father of 3, never would i describe cooking taking lots of energy.. more of i didnt know what i was doing. My cooking got better as the kids aged.
@@aminorityofone keep up the good stuff. My parents always did precooked oven meals from the store. Nothing good ever. I was so unhealthy. They stopped cooking for me at 15 or 16.
When you put those onions and leaks in, you should put in an equal amount of cabbage. It'd add so much flavor. Onions and cabbage are best friends, especially in irish dishes.
I'm from Amsterdam and try to visit Dublin once a year. Gravediggers in Glasnevin is a mandatory stop for me. The coddle there is like Bourdain said 'a little peace of heaven' . Just thinking about the coddle there makes my mouth water. And it's such a simple dish. This one is more complex, and a good way to get inspired. But Cavanaugh's can't be topped.
Looks good! I am 84 and in my youth I spent a lot of time backpacking and youth hosteling around Ireland and coddle was a staple of small remote Irish communities and was also easy to make in hostel kitchens. Use anything you had. Only spices available then was salt and pepper! We used a lot of turnip/swede and added finely chopped young nettle and dandylion leaves which added a little peppery/ nutty flavour.
Great video, as someone from dublin its good. Worth noting banger is what English people would call sausage, nobody in Ireland would call a sausage a banger. Otherise 10/10 🙌🏻
Haven't looked through all the comments but the word banger came in during WWII. This was because sausages were bulked up with water. This turned to steam during cooking and resulted in them going bang. One had to pick the skin to allow the steam to escape. People continued to prick them, unnecessary, years after the war when quality sausages had become available. A store chain in the UK (Co-Op) started making their sausages skinless fairly recently. Their pork sausages are very good and the ones I usually go for.
@@dgmclar I'm sure they have based on what I laid out above but maybe before your time or maybe you've just never heard anyone say it. It might not have been prevalent because perhaps the Irish Republic, being ostensibly neutral, wasn't affected by the same lack of quality. Even pre internet, words travelled.
"bangars and mash" is actually a thing in Eastern Canada (lots of Irish immigrants and workers), so i have a hard time believing "noone" on The Island "ever" calls them 'bangers'....
Been pretty much making this for years without ever hearing this recipe. The only difference is after the vegetables are ready I remove them add butter and flour and make a rue. This of course changes the end dish(thick gravy) been calling mine sausage stew for my kids for more then a decade and they love it ! We have used brussel sprouts many times other then cabbage too
Just to correct something… It is a roux. Not a rue. From the French for ginger/red. Un roux, une rousse for red haired man or woman. Here, it is butter. It s the color that gave the name. Like beurre blanc, beurre noir, and beurre roux. But butter is obvious, isn it ?
As a poor chinese student, i cook this coddle dish a lot and boil it until the veggies become mush - I then eat it all as a stew with sushi rice, it's been very helpful for my bulking / weightlifting
It's funny, there's actually a bit of a class divide over that here. In protestant households they tend to do it, but in catholic households (where coddle is made) they don't bother. I wasn't aware of it until I read a listicle of "irish protestant stuff."
If you split a leek down the middle you can wash it under a tap without using a colander. I personally think all the flavour of leeks is in the green leaves, the white stalk is nearly tasteless. I've never heard of them being described as 'bitter'.
Delicious! I really enjoy your channel and it is helping me cope with my wife’s stage four cancer - the cooking is a distraction and having good meals really helps when she is able to eat. Thank you.
I liked this video, but I suggest you at Dublin Council's web site for Traditional Dublin Coddle, for one thing they state there are no carrots used in a Dublin Coddle, it was traditionally a dish using leftovers and sausages with roughly cut potatoes usually eaten on a Thursday to use up leftovers as Catholics didn't eat meat on a Friday.
I am a self-taught cook. The greatest thing I learned was exactly what you are talking about; the procedures, the small things. Thats what can actually make a meal and make you a good cook. I like your preparation. I'm subscribing.
Thanks for sharing, am going to make this next week for my Aussie partner. He's of English- Irish descent so am sure this will be surely appreciated by him.
BOOOYAH! On putting the vegetable peels, ends, etc into a bag in the freezer. We have a 1-gallon ziplock bag in the freezer that we just call “the stock bag” all the time. In addition to the vegetable trimmings, it gets all of the bones and fat that are left on the dinner plates from roast chickens, bone-in steaks or chops, the dry hard rind from the Parmesan cheese wedge, etc. When the bag gets full, it is time to make stock. From September to May, we have homemade soup for lunch every day. My mom used to make soup stock with whole carrots, onions, and celery ribs, and then discard the overcooked vegetables. Instead we use the trimmings from all of those vegetables, and save the whole vegetables for the finished soups.
That's exactly what I do too. Not much goes to waste. I have a small herb garden too and any excess is put into ice cube trays. Some filled with oil and some with water.
I also have a small "cheese container" in the freezer. Any bits of cheese that are getting a bit past it, go in there and when l have a collection l make a quiche or a risotto or an omelette or some such. 😊
Except the Irish arent big on dumplings. I think German and Polish would be closer. The Irish dont make pasta, dont do anything fancy with the potatoes, and dont use pickled cucumbers or picked cabbage. Or didnt, traditionally. It's just carrots, cabbage, onions, potatoes and meat, mostly.
Looks delicious! Coddle is very divisive in Ireland, it's mostly only eaten in Dublin. As you said from the description from Dublin City council the traditional method was to just put everything in a pot and boil it. Some Dublin purists say that only the fully boiled OG version is true coddle 😅
Leek greens are absolutely NOT bitter. That's just one of those weird chef-myths which spreads because people don't stop to think about the things they're saying. But you already know that, because you suggest using them for stock :P
Bangers is generally a British term rather than Irish, comes from the war days when food was short and the filling was really poor with lots of water, so they used to split and “bang” when cooking.
I agree, and my Mum who came from NE England (Co. Durham) often cooked lamb or beef cobbler, or, as she termed them, hotpots. Good old USA changing history again.
@@brusselssprouts560 Oh, you English are *so* superior, aren't you? Well, would you like to know what you'd be without us, the good ol' U.S. of A. to protect you? I'll tell you. The smallest f'ing province in the Russian Empire, that's what! So don't call me stupid. Just thank me. 😂😂😂 A Fish Called Wanda
I’d never heard of this before this morning, and I saw the Chef John version while having my coffee. Decided to make it, it’s literally braising in the oven right now. Come back to YT while I’m waiting, and you’ve just released your version, spooky. I’ll have to try yours, I’ve made a bunch of your recipes and they always deliver the goods.
oh boy, as someone who loves food from that area, this just opened up things a bit more, sausage making this weekend and coddle on sunday. if your other recipes are anything like this, i just found a new place for some tasty dishes
I use hard apple cider - I actually use a little in the beginning to deglaze. Then I pour the rest of the cider and top it off with water. It's quite lovely. I'll admit, I skip the salt because between the sausage and bacon I think it has enough. But taste is subjective.
As a non-cook, your explanation made this look easy and was the best and most comprehensive I’ve watched. I don’t care if it’s totally genuine but it looks great. Cheers!
This isn’t a Dublin coddle. That is a more gourmet recipe. It is simpler than what you have. You just take potatoes, carrots, rashers, and small breakfast sausages in with water. That is it, mate. Nothing else. Your recipe is very gourmet and looks tasty. A coddle you’d have after a heavy night of drinking or just as a dinner meal. Remember, this was a poor man’s meal. I am Dub. I have made coddle before.
Great video thanks, looks delicious As another commenter has stated, in Dublin 80s/90s nothing was browned/caramelized/sauteed. Everything boiled all at once for couple hrs. Best eaten a day or two old
I’d suggest for the final braising 30mins, lid on, in the oven followed by 30mins lid off to reduce the cooking liqueur and brown the potatoes. This also stops the bottom layer from catching and burning as it can do on the hob.
I'd suggest if you were going to make coddle you don't follow this recipe at all. You put bacon, sausages, onion and potatoes into a pot, cover with water and simmer it for a couple of hours. No browning, caramelising, nothing. Otherwise it ain't coddle.
@@colmmurphy1009 Sure that's the bare bones way, but anything can be improved with a bit of technique. Recipes evolve and there's no one recipe for coddle just as there's no one recipe for Irish stew or coq au vin. Different households all have their own versions of these things.
@jassonsw no, that's just the way you make coddle. The bare bones method is the essense of what makes it coddle in the first place. When you add a load of other ingredients and cooking techniques it becomes a different dish. I understand your point however if you put this in front of anyone from Dublin they would tell you it ain't coddle.
It's not that this recipe isn't delicious, it's that if people are looking to make traditional Dublin Coddle, this isn't it. So, it skews the accuracy and history of the dish. Either way though, it's delicious.@@jassonsw
We tried this tonight and loved it. We are in the USA and our local market was missing the recommended banger and bacon. We used beer bratwurst and applewood bacon and it still came out delicious.
You are my favorite cook, I just love everything ❤️, I'm also am gluten free. I'm Irish descent.My grandmother used to make some of these things that you Put out
I just made this. Wow! It is delicious, the potatoes are buttery and melt in your mouth! The combination of flavors is amazing. I used brat and that was delicious as well. I cook a lot, I have never heard of this and I am Irish! It is absolutely worth making. I do know the correct adjectives to describe this! I really am a cook and not a writer! Next time I will use your recipe for the sausage!
My grandmother used to make this with added gamon and other meats left over from a roast dinner. With fresh home made soda bread and irish butter. Miss you nan
Thanks again. I traceed my family to Scotland and Ireland. In fact, from what I have found out, Northern Ireland is specifically near the northern coast. When I visited Scotland, I found where my Grandad was from. Now I have to head to Ireland to finish the research.
I've made this as I have some Irish ancestry on my maternal side. I've also made cooked cabbage, onions, noodles and sausages which is a famous Ukrainian dish since my husband is of Russian Ukranian ancestry. There are many world renown dishes that are very similar! Even German dishes since they love potatoes and cabbage with sausages as well and many eastern European countries! Great food is really what unites us all or should! Thanks for posting this as well~ 🥰🥘🍲🧄🥬🥔
As a Dubliner, I never had coddle with chicken stock? It was always with oxtail soup rather than stock. You should try it with oxtail for a comparison. Brings back childhood memories of the smell permeating the house as it cooked slowly on the stove. Nevertheless, this looks good and I may give it a go sometime. It looks delicious. Thank you for highlighting this dish. Keep up the good work.
@@cassieoz1702 Sadly, this is true. I know from personal experience. Now that I no longer live in the Emerald Isle I have struggled to find the oxtail soup satchets I was able to readily buy in Dublin. At least, when I lived there you could easily buy it. I may try this recipe sometime. It has been a while since I had coddle.
I've had coddle hundreds of times, cooked by my mother, both grannies and cooks in the Naval Service (in my time a huge number of Dubs in the service), it is my all time favourite dish. Never had either leeks or garlic (garlic?? oh, the horror) in it, but delicious, really delicious. Soda bread and butter to sop it all up, the bowl should be clean before one finishes!☺
That is some soul-satisfying food right there. The Irish are great farmers, and the simplicity of ingredients is perfect to showcase the quality of the food. I may try this one!
This is my absolute favorite dish that I can make, and I believe I will try this version of it. The last time I made it was for 9 guys on a wkend, didn't come out as good as this looks.
My mother & her mother used make this - two things - water, not stock, never garlic (you wouldn't find this in 60/70's Dublin) & absolutely no unsalted butter- in a Dublin supermarket, most butter is salted - ( unsalted is reserved for baking) - & nerve, ever brown the sausages! Z browning the top is an excellent idea, but that's a Lancashire Hotpot thing. Lastly, my other side GGM during WWI & the civil war, would use oysters in the base - I've never tried that one!
Folks, a recipe is a not a blueprint, but a suggestion. You can use what ever potato, sausage, or onion you want, because you are the one eating it. Also, if you want to dice your carrots for this recipe, then do it. If you want to do the same with the potatoes, then do it. You can also cut up the sausages if you like (if using brats/Irish sausage...after you've browned them). One thing, however, is that when using leeks, you absolutely need to wash them. @Chef BIilly Parisi, that looks delish. Once the cold weather drops, I'm trying this out. TY for the recipe.
Yes, but then it isnt coddle anymore, It's sausage stew. What makes coddle is its sounds-disgusting but actually-isnt boiled sausages. I'm sure you could make corn dogs by wrapping bratwurst in pancake batter, but it wouldnt be corn dogs anymore (which sound good but are actually disgusting)
Oh my - the Dublin Coddle looks amazing I will make this dish this week, I have only just fund your channel but better late than never. Thank you for sharing this
I cooked a coddle a few days ago and it took about less than a n hour,simply cut the carrotts in about quarter pieces, and then the potatoes in3 pieces, onions sliced and parted rashers and sausages halved and add a vegetable stock, and parsley, and other herbs, and put it into a pot and pour boiling water into it and wait till it cooles and then add some milk before putting it on about number five on the average cooker stirring at a few intervals and after about 50 minutes simmer for a couple of min minutes 😋✌🇨🇮
Cooked this up this evening right as the first chill of autumn started to hit home, it's perfect comfort food and well worth the effort, and I learned a few things along the way. Great video!
7:30 exactly. Those people who complain saying you are ruining the recipe or making things uneven by taste testing or those restaurant managers who claim you are "stealing" because you are taste testing need to get bent.
Yeah G'day from Australia.I'm glad we found this channel as we have a Dutch Oven hardly used it but now i've got more of an idea after seeing this video thank you.I'm thinking you could cook a mini lamb roast in a D.O?to put in the oven cheers and thanks.
I have one, use it all the time. I roast chicken or beef in mine, turns out delicious, so moist! I also cook my pasta sauce, meatballs, stew, soup. You can also bake bread in it, I haven't done that
@@Ben_1974 a 'Dutch Oven' is normally a cast iron pot with a lid, like a casserole dish. You can use them over/beside hot embers to one side of a fire (outside), in an oven at home, or sometimes on top of the stove-top. So yes, you can use them as a mini-oven, inside your main oven. You can cook a chicken, a roast, a stew, bread.... actually they are quite versatile. If you do a stew with sauce and gravy, it is best to brown the meat first, then add to the pot...
Great dish, I've made this a few times - also do something similar in the large slow cooker with pretty much the same ingredients (more like a sausage stew) for when I'm making larger portions or want enough food to last the family a couple of nights. The stock really adds so much flavour to it, I tend to add more than I need then use the excess at the end to make a separate gravy also. I've also now got into the habit of even boiling potatoes in stock rather than just water, be it for plain old boiled potatoes or making mash.
Back bacon is cured from a loin, rashers are the name for the individual slices of back, streaky or any other type of bacon. What passes off for bacon in most of America is pretty bad compared to what we get in the UK and Ireland. A top tip if any American who visits this side of the pond and fancies some sausages, don’t buy Richmond Irish sausage, they are utterly disgusting and they contain barely any meat.
Richmond have recently come up with a line of vegetarian sausages, which was funny as I thought they'd already been making meat-free sausages for years.
States' belly bacon is much better than UK streaky bacon. Back bacon is a different food altogether and the US's loss. Man I wish I could buy back bacon. Only way to get it here really is to make it
@@JamesChurchill3 vegetarian sausages... that's pc and woke AF..... they should plead guilty at the first opportunity!!! And your comment was pretty funny.
Wow! Great vid! This guy shows the traditional recipe but also common substitutes. Plus the entire time he is giving cutting, safety, and hack tips! Sub'd!
I checked watching another authentic Irish cook 🧑🍳 Definitely an American and fancier version of an Irish plate. The cook actually said it’s an authentic recipe with an update of modern technique 😅 The order is kinda messed up and no leek + no oven! Bottom line the onion shouldn’t be cook American style and meat come first then you add the ingredients one by one without removing anything from the pan!
For anyone in Sweden, I think that the "rashers" bacon is very close to what, in swedish, is called "stekfläsk" It worked perfectly for this recipe at least =)
Well now you've gone and done it, I'll have to pull out my sausage making equipment, buy some fresh casings, and run through your sausage-making video :)
LOL I loved how you said that I'm probably not going to make my own Irish bangers and that Bratwurst is an excellent substitute right after I thought "Yeah, right, I'm not going to make my own sausages, I'll just use Bratwurst instead" 😂I love your energy and your passion in this video so I subbed!
Had a frozen ham bone i was starving so i put in a big pot with leftovers celery potatoes onions can of carrots with chicken cubes. Served it with flat noodles. I was surprised at the flavor. Must be lucky cus never had to make it again.
You sir have a new subscriber. I adore your no nonsense style of explaining how to do each step without being over the top. I would say your style is simple but given the results of your food it is far from so I am not positive how to label it without coming off as some keyboard warrior of the internet. I will say this, you sir, teach in a simplistic way that even someone as dull as myself can understand, the final product is far from simple but a combination of immaculate flavors that even I can't believe I managed to do. So thank you chef and I look forward to binge watching everything I missed.
my leftovers are more authentic than your leftovers? Yep it's pretty bad. We'll be arguing over 'bubble and squeak' recipes next. (Both are pretty much throwing in what you can find and making a meal from it.... depending on what you have, you can choose to fry up, roast, simmer...whatever.... it's all according to circumstances and what you have to cook with)
I'm Dublin born and bred and this recipe and others like it is way better than how traditional Irish people would have coddle. My mother would just throw everything into the pot at once and walk away for a couple of hours. Most of the vegetables would be boiled to nothing but it was still a nice dinner. It's only now that I'm grown up and have a place of my own that I have the freedom of cooking for myself and improving the meals I grew up with.
When I was younger I used to wonder why my parents would make such poor versions of potentially delicious food and ultimately it took growing up to realize...damn, cooking takes a LOT of energy. It's hard to fault my parents too much when just keeping a family fed every single day takes a lot out of you unless cooking is your passion.
My dad was from Dublin and he always called it Mickey stew, so that's probably why I never made it lol. I do like recipes that use up leftovers, so I might try this. My aunt just doesn't have to know I'm browning the sausages 😂
@@calebkent4756 father of 3, never would i describe cooking taking lots of energy.. more of i didnt know what i was doing. My cooking got better as the kids aged.
@@aminorityofone keep up the good stuff. My parents always did precooked oven meals from the store. Nothing good ever. I was so unhealthy. They stopped cooking for me at 15 or 16.
Same, my mother don't really know how to cook, maybe that's why I'm now super interested in cooking. I'm Chinese btw.
When you put those onions and leaks in, you should put in an equal amount of cabbage. It'd add so much flavor. Onions and cabbage are best friends, especially in irish dishes.
Lethal farts
@MrLBPug Who cares? Fart and laugh at the world's first source of humour.
@@pauljordan4452
Fortunately, my gas is odorless...
@@largemarge1603 .. mine smell like roses !
@@pauljordan4452 Unless You're on your way to Mass.
I'm from Amsterdam and try to visit Dublin once a year. Gravediggers in Glasnevin is a mandatory stop for me. The coddle there is like Bourdain said 'a little peace of heaven' . Just thinking about the coddle there makes my mouth water. And it's such a simple dish. This one is more complex, and a good way to get inspired. But Cavanaugh's can't be topped.
Best pint of Guinness in Dublin too imo
Looks good! I am 84 and in my youth I spent a lot of time backpacking and youth hosteling around Ireland and coddle was a staple of small remote Irish communities and was also easy to make in hostel kitchens. Use anything you had. Only spices available then was salt and pepper! We used a lot of turnip/swede and added finely chopped young nettle and dandylion leaves which added a little peppery/ nutty flavour.
A stew with potatoes and sausages? Sounds like something that makes my German heart very happy! Thanks a lot for this recipe!
I have to make a coddle at least once a week for my daughter and grand daughter it's their favourite dinner 🇮🇪
Nicer with stottie bread.....
@@brusselssprouts560 Comes from the wrong island. Soda bread is lighter. Stottie's nice though.
🇮🇪 🇮🇪 🇮🇪 🇮🇪
Couldn't leave a person's house without soda bread being shoved down your throat
Great video, as someone from dublin its good. Worth noting banger is what English people would call sausage, nobody in Ireland would call a sausage a banger. Otherise 10/10 🙌🏻
Haven't looked through all the comments but the word banger came in during WWII. This was because sausages were bulked up with water. This turned to steam during cooking and resulted in them going bang. One had to pick the skin to allow the steam to escape. People continued to prick them, unnecessary, years after the war when quality sausages had become available. A store chain in the UK (Co-Op) started making their sausages skinless fairly recently. Their pork sausages are very good and the ones I usually go for.
@@duncanbryson1167 ok whatever, nobody in Ireland has ever referred to a sausage as a banger
@@dgmclar
I'm sure they have based on what I laid out above but maybe before your time or maybe you've just never heard anyone say it. It might not have been prevalent because perhaps the Irish Republic, being ostensibly neutral, wasn't affected by the same lack of quality. Even pre internet, words travelled.
"bangars and mash" is actually a thing in Eastern Canada (lots of Irish immigrants and workers), so i have a hard time believing "noone" on The Island "ever" calls them 'bangers'....
Been pretty much making this for years without ever hearing this recipe. The only difference is after the vegetables are ready I remove them add butter and flour and make a rue. This of course changes the end dish(thick gravy) been calling mine sausage stew for my kids for more then a decade and they love it ! We have used brussel sprouts many times other then cabbage too
Just to correct something… It is a roux. Not a rue. From the French for ginger/red. Un roux, une rousse for red haired man or woman. Here, it is butter. It s the color that gave the name. Like beurre blanc, beurre noir, and beurre roux. But butter is obvious, isn it ?
I've seen coddle recipes with a rue like you describe. It's not a very well defined recipe.
Roux not rue !
As a poor chinese student, i cook this coddle dish a lot and boil it until the veggies become mush - I then eat it all as a stew with sushi rice, it's been very helpful for my bulking / weightlifting
What's your major?
@@brandonrohrbaugh59 : American Intellectual Property Theft.
@@EstherAndTheStraightRazo-rq8sd that is so funny lololol also, TH-cam is banned in mainland China!
@@EstherAndTheStraightRazo-rq8sd That would be a cool major man, if it weren’t for the lack of intellect to steal from America.
这种炖菜确实对学生很友好：只要一个锅，不用严格控制时间，可以自由选择食材i.e. 把冰箱里能找到的吃不完的东西都丢进去炖煮。至于sushi rice... 一开始我也试着这么吃，后来钱包遭不住换成spaghetti了，亚洲超市的东西太贵😢
one thing I like Chef Billy's content is how he also shows how he cleans the ingredients.
It's funny, there's actually a bit of a class divide over that here. In protestant households they tend to do it, but in catholic households (where coddle is made) they don't bother. I wasn't aware of it until I read a listicle of "irish protestant stuff."
If you split a leek down the middle you can wash it under a tap without using a colander. I personally think all the flavour of leeks is in the green leaves, the white stalk is nearly tasteless. I've never heard of them being described as 'bitter'.
@@catinthehat906 maybe american leeks are different?
It makes me feel like Grandma's with me.Thank you so much.Because I love her.And miss her so much.
And she loved her boy's dinner too
Have faith , you’ll see her again !
Delicious! I really enjoy your channel and it is helping me cope with my wife’s stage four cancer - the cooking is a distraction and having good meals really helps when she is able to eat. Thank you.
Prayers for your wife 🙏🏼❤️🇨🇦
God bless your wife. Prayers to you all.
Dear User ... Please, both of you go to Bible!
I'm sorry to hear about your wife. I'm glad she's got you though, you sound like a good person.
Bless you ❤
My Nan used to make a version of this - absolutely no garlic, but her addition - half a bottle of Guinness! Good vid 👏
Nice!
My aunt Fiona's secret ingredient was a pint of Bushmill's, poured directly into herself. Kept her on an even keel, so it did.
@@noisepuppet That is pure brilliant , god bless your aunt and the oldest licensed distillery in the world.
A bottle of Guinness is an incredible addition to most stews. I'm from Louisiana and a bottle of Guinness always goes into my gumbo.
no garlic
as an Irish person who has never had coddle as it never looked great this one does look very good
Kansas boy of Irish extraction here. I've been making this for 25yrs and everybody ALWAYS loves it.
I liked this video, but I suggest you at Dublin Council's web site for Traditional Dublin Coddle, for one thing they state there are no carrots used in a Dublin Coddle, it was traditionally a dish using leftovers and sausages with roughly cut potatoes usually eaten on a Thursday to use up leftovers as Catholics didn't eat meat on a Friday.
I am a self-taught cook. The greatest thing I learned was exactly what you are talking about; the procedures, the small things. Thats what can actually make a meal and make you a good cook. I like your preparation. I'm subscribing.
Thanks for sharing, am going to make this next week for my Aussie partner. He's of English- Irish descent so am sure this will be surely appreciated by him.
BOOOYAH! On putting the vegetable peels, ends, etc into a bag in the freezer. We have a 1-gallon ziplock bag in the freezer that we just call “the stock bag” all the time. In addition to the vegetable trimmings, it gets all of the bones and fat that are left on the dinner plates from roast chickens, bone-in steaks or chops, the dry hard rind from the Parmesan cheese wedge, etc. When the bag gets full, it is time to make stock. From September to May, we have homemade soup for lunch every day.
My mom used to make soup stock with whole carrots, onions, and celery ribs, and then discard the overcooked vegetables. Instead we use the trimmings from all of those vegetables, and save the whole vegetables for the finished soups.
That's exactly what I do too. Not much goes to waste. I have a small herb garden too and any excess is put into ice cube trays. Some filled with oil and some with water.
I also have a small "cheese container" in the freezer. Any bits of cheese that are getting a bit past it, go in there and when l have a collection l make a quiche or a risotto or an omelette or some such. 😊
"off the Dinner plates " No thanks
Few years ago UK advised peeling carrots as skins had absorbed something harmful. I would not save them.
@@LeonardSmith-qv8doIt's for your family and it gets cooked through. I wouldn't want a restaurant to do it but at home? No issue with that.
Garlic has to be a modern addition, This will be more than tasty without! Love this recipe!
A dish fit for a true King!
One word: Parsnips.
These are ridiculous flavourful and can turn a boring stew into something incredible.
Thank you. That’s something new to try. 🎉
One more word for parsnips- Underrated.
Living in France, will cook it for them, they love these traditional dishes!!
The similarity between Irish and Polish cuisine never stops amazing me
Except the Irish arent big on dumplings. I think German and Polish would be closer. The Irish dont make pasta, dont do anything fancy with the potatoes, and dont use pickled cucumbers or picked cabbage. Or didnt, traditionally. It's just carrots, cabbage, onions, potatoes and meat, mostly.
With a layover in Germany. The missing link, what. (Get it?)
Po’ folk food. Delicious
Sure Ireland is just little Poland now anyway.
Very similar to British food too
Looks delicious! Coddle is very divisive in Ireland, it's mostly only eaten in Dublin. As you said from the description from Dublin City council the traditional method was to just put everything in a pot and boil it. Some Dublin purists say that only the fully boiled OG version is true coddle 😅
Leek greens are absolutely NOT bitter. That's just one of those weird chef-myths which spreads because people don't stop to think about the things they're saying.
But you already know that, because you suggest using them for stock :P
Yeah, I don't know anyone that'd be throwing away that much leek or onion 😱
Bangers is generally a British term rather than Irish, comes from the war days when food was short and the filling was really poor with lots of water, so they used to split and “bang” when cooking.
Correct. I explain that in my video, as well as on my written post.
I agree, and my Mum who came from NE England (Co. Durham) often cooked lamb or beef cobbler, or, as she termed them, hotpots. Good old USA changing history again.
I'm Irish and have only ever lived in Ireland and we call them bangers too. To be fair it's less used than 'sausages' but each to their own.
@@brusselssprouts560 Oh, you English are *so* superior, aren't you? Well, would you like to know what you'd be without us, the good ol' U.S. of A. to protect you? I'll tell you. The smallest f'ing province in the Russian Empire, that's what! So don't call me stupid. Just thank me. 😂😂😂 A Fish Called Wanda
Bangers is English .We Scots call them Links.
I’d never heard of this before this morning, and I saw the Chef John version while having my coffee. Decided to make it, it’s literally braising in the oven right now. Come back to YT while I’m waiting, and you’ve just released your version, spooky. I’ll have to try yours, I’ve made a bunch of your recipes and they always deliver the goods.
They’re listening 😂😂
St. Paddy's day is tomorrow
Looks delicious. I be making it. Thanks for sharing this dish. Happy St Patrick’s Day🍀♥️
I've just eaten...and my mouth was salivating watching this. Definitely going to make this one.
When we were little it was a Dublin Cuddle!
Comfort food extraordinaire 🍀🍀🍀🍀🍀🍀
A food cuddle, eh Laura?
oh boy, as someone who loves food from that area, this just opened up things a bit more, sausage making this weekend and coddle on sunday. if your other recipes are anything like this, i just found a new place for some tasty dishes
I use hard apple cider - I actually use a little in the beginning to deglaze. Then I pour the rest of the cider and top it off with water. It's quite lovely.
I'll admit, I skip the salt because between the sausage and bacon I think it has enough. But taste is subjective.
As a non-cook, your explanation made this look easy and was the best and most comprehensive I’ve watched. I don’t care if it’s totally genuine but it looks great. Cheers!
This isn’t a Dublin coddle. That is a more gourmet recipe. It is simpler than what you have. You just take potatoes, carrots, rashers, and small breakfast sausages in with water. That is it, mate. Nothing else. Your recipe is very gourmet and looks tasty. A coddle you’d have after a heavy night of drinking or just as a dinner meal. Remember, this was a poor man’s meal. I am Dub. I have made coddle before.
Exactly ❤
Dude, don’t be a dick. Billy is showing us meals that we would actually want to make.
how much does it cost per year to feed that high horse you rode in on??
@llC4ll then call it a gourmet sausage gratin, aint a coddle 😂
Like to see what he'd do with an Irish stew ! , fairness it does look lush 😋
Great video thanks, looks delicious
As another commenter has stated, in Dublin 80s/90s nothing was browned/caramelized/sauteed. Everything boiled all at once for couple hrs. Best eaten a day or two old
I’d suggest for the final braising 30mins, lid on, in the oven followed by 30mins lid off to reduce the cooking liqueur and brown the potatoes. This also stops the bottom layer from catching and burning as it can do on the hob.
I'd suggest if you were going to make coddle you don't follow this recipe at all. You put bacon, sausages, onion and potatoes into a pot, cover with water and simmer it for a couple of hours. No browning, caramelising, nothing. Otherwise it ain't coddle.
@@colmmurphy1009 Sure that's the bare bones way, but anything can be improved with a bit of technique. Recipes evolve and there's no one recipe for coddle just as there's no one recipe for Irish stew or coq au vin. Different households all have their own versions of these things.
@jassonsw no, that's just the way you make coddle. The bare bones method is the essense of what makes it coddle in the first place. When you add a load of other ingredients and cooking techniques it becomes a different dish. I understand your point however if you put this in front of anyone from Dublin they would tell you it ain't coddle.
@@colmmurphy1009 I'm from Dublin!
It's not that this recipe isn't delicious, it's that if people are looking to make traditional Dublin Coddle, this isn't it. So, it skews the accuracy and history of the dish. Either way though, it's delicious.@@jassonsw
We tried this tonight and loved it. We are in the USA and our local market was missing the recommended banger and bacon. We used beer bratwurst and applewood bacon and it still came out delicious.
Thank you for this recipe!
That's what cooking is about, taking simple inexpensive ingredients and use techniques and patience.
I'm so happy the internet exists. I never would have known what this was had it not been posted. The recipes on here are truly priceless!
You are my favorite cook, I just love everything ❤️, I'm also am gluten free. I'm Irish descent.My grandmother used to make some of these things that you Put out
Fabulous indeed!!
I just made this. Wow! It is delicious, the potatoes are buttery and melt in your mouth! The combination of flavors is amazing. I used brat and that was delicious as well. I cook a lot, I have never heard of this and I am Irish! It is absolutely worth making. I do know the correct adjectives to describe this! I really am a cook and not a writer! Next time I will use your recipe for the sausage!
Love your style of cooking❤
My grandmother used to make this with added gamon and other meats left over from a roast dinner. With fresh home made soda bread and irish butter. Miss you nan
This looks like a definite keeper here
Mexican and Italian food!!the Best in the world in my opinion!!🎉🎉🎉
I could eat that right now. Yum❤
i now know.
@@jonasowens270:21
Thanks again. I traceed my family to Scotland and Ireland. In fact, from what I have found out, Northern Ireland is specifically near the northern coast. When I visited Scotland, I found where my Grandad was from. Now I have to head to Ireland to finish the research.
This looks awesome! Going to try making it tomorrow!
yeh yeh yeh yeh .........................................................................................................................................................................................................................................................................................yeh...................
I've made this as I have some Irish ancestry on my maternal side. I've also made cooked cabbage, onions, noodles and sausages which is a famous Ukrainian dish since my husband is of Russian Ukranian ancestry. There are many world renown dishes that are very similar! Even German dishes since they love potatoes and cabbage with sausages as well and many eastern European countries! Great food is really what unites us all or should! Thanks for posting this as well~ 🥰🥘🍲🧄🥬🥔
I absolutely cook with one hand on my hip.. :)
I had no idea what a dublin coddle was before this but I love stews going to give this a try.
As a Dubliner, I never had coddle with chicken stock? It was always with oxtail soup rather than stock. You should try it with oxtail for a comparison. Brings back childhood memories of the smell permeating the house as it cooked slowly on the stove. Nevertheless, this looks good and I may give it a go sometime. It looks delicious. Thank you for highlighting this dish. Keep up the good work.
Thanks for watching! I appreciate the support!
Do you know how hard it is to find oxtail stock or soup this days?
Oxtail soup just isn't available in most of the world
@@cassieoz1702Anyone can make their own. Alternative to oxtail is beef shin.
@@cassieoz1702 Sadly, this is true. I know from personal experience. Now that I no longer live in the Emerald Isle I have struggled to find the oxtail soup satchets I was able to readily buy in Dublin. At least, when I lived there you could easily buy it. I may try this recipe sometime. It has been a while since I had coddle.
I've had coddle hundreds of times, cooked by my mother, both grannies and cooks in the Naval Service (in my time a huge number of Dubs in the service), it is my all time favourite dish. Never had either leeks or garlic (garlic?? oh, the horror) in it, but delicious, really delicious. Soda bread and butter to sop it all up, the bowl should be clean before one finishes!☺
I'm Irish and I'm a Jackeen (Dublin) and this looks delicious.
Love this recipe! I've cooked it twice already as it has become a favorite amongst my family and I!
That is some soul-satisfying food right there. The Irish are great farmers, and the simplicity of ingredients is perfect to showcase the quality of the food. I may try this one!
This is my absolute favorite dish that I can make, and I believe I will try this version of it. The last time I made it was for 9 guys on a wkend, didn't come out as good as this looks.
My mother & her mother used make this - two things - water, not stock, never garlic (you wouldn't find this in 60/70's Dublin) & absolutely no unsalted butter- in a Dublin supermarket, most butter is salted - ( unsalted is reserved for baking) - & nerve, ever brown the sausages! Z browning the top is an excellent idea, but that's a Lancashire Hotpot thing.
Lastly, my other side GGM during WWI & the civil war, would use oysters in the base - I've never tried that one!
Folks, a recipe is a not a blueprint, but a suggestion. You can use what ever potato, sausage, or onion you want, because you are the one eating it. Also, if you want to dice your carrots for this recipe, then do it. If you want to do the same with the potatoes, then do it. You can also cut up the sausages if you like (if using brats/Irish sausage...after you've browned them). One thing, however, is that when using leeks, you absolutely need to wash them.
@Chef BIilly Parisi, that looks delish. Once the cold weather drops, I'm trying this out. TY for the recipe.
Yes, but then it isnt coddle anymore, It's sausage stew. What makes coddle is its sounds-disgusting but actually-isnt boiled sausages. I'm sure you could make corn dogs by wrapping bratwurst in pancake batter, but it wouldnt be corn dogs anymore (which sound good but are actually disgusting)
I will try this... but I think that a bottle of a nice porter in the braise might be just about right.
Oh my - the Dublin Coddle looks amazing I will make this dish this week, I have only just fund your channel but better late than never. Thank you for sharing this
Very good. Period!
I cooked a coddle a few days ago and it took about less than a n hour,simply cut the carrotts in about quarter pieces, and then the potatoes in3 pieces, onions sliced and parted rashers and sausages halved and add a vegetable stock, and parsley, and other herbs, and put it into a pot and pour boiling water into it and wait till it cooles and then add some milk before putting it on about number five on the average cooker stirring at a few intervals and after about 50 minutes simmer for a couple of min minutes 😋✌🇨🇮
Cooked this up this evening right as the first chill of autumn started to hit home, it's perfect comfort food and well worth the effort, and I learned a few things along the way. Great video!
7:30 exactly. Those people who complain saying you are ruining the recipe or making things uneven by taste testing or those restaurant managers who claim you are "stealing" because you are taste testing need to get bent.
Yeah G'day from Australia.I'm glad we found this channel as we have a Dutch Oven hardly used it but now i've got more of an idea after seeing this video thank you.I'm thinking you could cook a mini lamb roast in a D.O?to put in the oven cheers and thanks.
I have one, use it all the time. I roast chicken or beef in mine, turns out delicious, so moist! I also cook my pasta sauce, meatballs, stew, soup. You can also bake bread in it, I haven't done that
@@Iamhome365 thanks! so just a mini oven in an oven?
@@Ben_1974 a 'Dutch Oven' is normally a cast iron pot with a lid, like a casserole dish. You can use them over/beside hot embers to one side of a fire (outside), in an oven at home, or sometimes on top of the stove-top.
So yes, you can use them as a mini-oven, inside your main oven.
You can cook a chicken, a roast, a stew, bread.... actually they are quite versatile.
If you do a stew with sauce and gravy, it is best to brown the meat first, then add to the pot...
Great dish, I've made this a few times - also do something similar in the large slow cooker with pretty much the same ingredients (more like a sausage stew) for when I'm making larger portions or want enough food to last the family a couple of nights.
The stock really adds so much flavour to it, I tend to add more than I need then use the excess at the end to make a separate gravy also. I've also now got into the habit of even boiling potatoes in stock rather than just water, be it for plain old boiled potatoes or making mash.
Back bacon is cured from a loin, rashers are the name for the individual slices of back, streaky or any other type of bacon. What passes off for bacon in most of America is pretty bad compared to what we get in the UK and Ireland. A top tip if any American who visits this side of the pond and fancies some sausages, don’t buy Richmond Irish sausage, they are utterly disgusting and they contain barely any meat.
Richmond have recently come up with a line of vegetarian sausages, which was funny as I thought they'd already been making meat-free sausages for years.
States' belly bacon is much better than UK streaky bacon. Back bacon is a different food altogether and the US's loss. Man I wish I could buy back bacon. Only way to get it here really is to make it
how much does it cost per month to feed that high horse you rode in on??
With you all the way on the Richmonds. Bloody sad sausages.
@@JamesChurchill3 vegetarian sausages... that's pc and woke AF..... they should plead guilty at the first opportunity!!! And your comment was pretty funny.
Plutôt rustique, mais cela semble appétissant. Je note que vous utilisez une cocotte française, Le Creuset. Excellent !
Love it!
Wow! Great vid! This guy shows the traditional recipe but also common substitutes. Plus the entire time he is giving cutting, safety, and hack tips! Sub'd!
That's just a stew/hotpot made with sausages instead of beef or lamb. Home comfort food that has been made in the UK for centuries.
Seems like a delicious recipe. When I have time to spare I might try to make it.
GARLIC! are you mad? It's Irish man.
Coddle is just throwing everything but the kitchen sink in. No food snobbery allowed around poor folks food.
This is a truly amazing dish. I tried your recipe and just took my first few bites and had to thank you right away :D
It's fookin delicious 😅
😂
I made this using Johnsonville Irish o-garlic sausage. Was awesome
I’m Irish ☘️ , this looks yum 🤤
I just made a dish similar to this but it's laid on a baking sheet with no broth. I can't wait to try this with the broth!
I really like your kitchen. It's very industrial. It reminds me of the kitchens at mess halls on Ft. Leonardwood where I used to be a cook.
If you were cooking there in 1985 thanks for the nourishment! You helped me survive through Basic and 12B AIT @ Fort Lostinthewoods!!!
I checked watching another authentic Irish cook 🧑🍳
Definitely an American and fancier version of an Irish plate. The cook actually said it’s an authentic recipe with an update of modern technique 😅
The order is kinda messed up and no leek + no oven!
Bottom line the onion shouldn’t be cook American style and meat come first then you add the ingredients one by one without removing anything from the pan!
For anyone in Sweden, I think that the "rashers" bacon is very close to what, in swedish, is called "stekfläsk"
It worked perfectly for this recipe at least =)
in English, a 'rasher' is one SLICE, typically of bacon. That word is only used with bacon as far as I know. Rashers, is more than one slice of bacon.
Real Irish Soda Bread does NOT have raisins or currents in it. It is flour, salt, soda and buttermilk. That's all.
or Soda Bread with raisins in it
Had a chef that would make us this dish for staff dinner,s loved it simple but so tasty 👍👏😊
Well now you've gone and done it, I'll have to pull out my sausage making equipment, buy some fresh casings, and run through your sausage-making video :)
Boom!
LOL I loved how you said that I'm probably not going to make my own Irish bangers and that Bratwurst is an excellent substitute right after I thought "Yeah, right, I'm not going to make my own sausages, I'll just use Bratwurst instead" 😂I love your energy and your passion in this video so I subbed!
i love yeh
Had a frozen ham bone i was starving so i put in a big pot with leftovers celery potatoes onions can of carrots with chicken cubes. Served it with flat noodles. I was surprised at the flavor. Must be lucky cus never had to make it again.
You should do a corned beef hash 😋
Already have
You sir have a new subscriber. I adore your no nonsense style of explaining how to do each step without being over the top. I would say your style is simple but given the results of your food it is far from so I am not positive how to label it without coming off as some keyboard warrior of the internet. I will say this, you sir, teach in a simplistic way that even someone as dull as myself can understand, the final product is far from simple but a combination of immaculate flavors that even I can't believe I managed to do. So thank you chef and I look forward to binge watching everything I missed.
I went to Kroger today and they had Irish Brats that might be good. I've never seen them before.
No such thing as Irish bratwurst. If you use brat, Irish it ain’t
Best Sausage Recipe I've seen in my entire life
I'm from Dublin, that's not coddle but looks tasty.
Wow, this look so delicious and healthy
Beer brats 😁
I like it!!, I really like your knife skills and the content of the video. Chef, keep up the great cooking
Not Dublin coddle, but close enough
Hello from a Belfast boy. Looks great. Will deffo give that a go.
Have you tried Champ? Northern Irish potato dish. Down south they have Colcannon.
Coddle is basically a leftover stew. Cute to see folks arguing about proper leftovers
my leftovers are more authentic than your leftovers? Yep it's pretty bad. We'll be arguing over 'bubble and squeak' recipes next.
(Both are pretty much throwing in what you can find and making a meal from it.... depending on what you have, you can choose to fry up, roast, simmer...whatever.... it's all according to circumstances and what you have to cook with)