The Irish Meal I Can't Stop Eating
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- เผยแพร่เมื่อ 14 มี.ค. 2024
- This tasty Dublin Coddle Recipe is loaded with caramelized onions, sausage, carrots, and potatoes cooked in a rich, seasoned broth for the perfect comfort meal. Once you try it, you will love how simple and delicious it is to prepare.
→ Recipe: PRINT THIS RECIPE: www.billyparisi.com/dublin-co...
→ Ingredients
• 12 ounces thick-cut bacon, cut into 1” pieces
• 8 Irish Banger Sausages, or bratwurst
• 2 peeled thickly sliced yellow onions
• 2 rinsed thickly sliced leeks, green parts removed
• 4 finely minced garlic cloves
• 2 cups peeled carrots cut into ¼ moons
• 8 cups chicken stock
• 3 pounds peeled Yukon gold potatoes, sliced ¼” thick
• 2 tablespoons melted unsalted butter
• coarse salt and fresh cracked pepper tot taste
• chopped fresh Italian flat-leaf parsley for garnish
Watch more recipe videos:
Bangers and Mash: • Attempting Homemade Sa...
Mulligan Stew: • Mulligan Stew Recipe
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant-quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together! - แนวปฏิบัติและการใช้ชีวิต
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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.
Onions and cabbage are also best friends in causing flatulence 😇
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 !
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
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!
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.
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.
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
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'.
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 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
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.
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 ❤
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.
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 🙌🏻
Kansas boy of Irish extraction here. I've been making this for 25yrs and everybody ALWAYS loves it.
as an Irish person who has never had coddle as it never looked great this one does look very good
Garlic has to be a modern addition, This will be more than tasty without! Love this recipe!
A dish fit for a true King!
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🍀♥️
Living in France, will cook it for them, they love these traditional dishes!!
When we were little it was a Dublin Cuddle!
Comfort food extraordinaire 🍀🍀🍀🍀🍀🍀
A food cuddle, eh Laura?
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
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!
I'm from Dublin, that's not coddle but looks tasty.
I really appreciate you explaining substitutes that are easier to find for most people, makes it easier and versatile!
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 😋
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!
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.
A stew with potatoes and sausages? Sounds like something that makes my German heart very happy! Thanks a lot for this recipe!
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.
Fabulous indeed!!
Love your style of cooking❤
I absolutely cook with one hand on my hip.. :)
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 😅
Thank you for this recipe!
This looks like a definite keeper here
I could eat that right now. Yum❤
i now know.
@@jonasowens270:21
That's what cooking is about, taking simple inexpensive ingredients and use techniques and patience.
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
I like it!!, I really like your knife skills and the content of the video. Chef, keep up the great cooking
I'm Irish and I'm a Jackeen (Dublin) and this looks delicious.
This looks awesome! Going to try making it tomorrow!
yeh yeh yeh yeh .........................................................................................................................................................................................................................................................................................yeh...................
Wow, this look so delicious and healthy
Thanks for the enhancement! Good job, Chef 😊
Looks fantastic, cannot wait to try 😀
That looks fantastic ❤
Love it!
I will try this... but I think that a bottle of a nice porter in the braise might be just about right.
This sounds so delicious!❤ it’s on my to do list for sure!❤
Very good. Period!
I had no idea what a dublin coddle was before this but I love stews going to give this a try.
Looks delicious.
Had a chef that would make us this dish for staff dinner,s loved it simple but so tasty 👍👏😊
Thanks for pointing out the reflex stirring action....
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!
Seems like a delicious recipe. When I have time to spare I might try to make it.
looks awesome
Love your food
the irish coddle i grew up on was made with skinless sausages and the broth was green!!
Looks awsome. The long stewing time with fat bacon and sausages reminds me of how we make cale in germany.
looks good. will cook this tonight.
Im going to save this one for the fall season! and have a thick stout beer with it!
😮😊looks great😊
Looks delish!!!!!❤❤❤
Looks lovely, now off to the shop to buy the ingredients! Also, subbed!
Going to try it❤
Plutôt rustique, mais cela semble appétissant. Je note que vous utilisez une cocotte française, Le Creuset. Excellent !
Now that look good
Gonna need to try this
fantastic
looks really good cooking
We had a chef that would make us coddle ,loved it was so yummy 👍🤗nelson nz
For y'all southerners, get you some country style ham in the place of the bacon. I personally like it.
Merci
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!
I'm Irish. That looks delicious.
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.
have you ever tried lancashire hotpot? smilar to coddle but made with neck end of lamb and oven cooked - it's fabulous
Hey Chef, gotta ask, what is the brand of knife you use? That thing is amazingly sharp.
A good coddle is hard to beat
Finding uncooked sausages is a challenge here, but I figure this would work well with a rich, premade sausage sliced or diced up as well in a pinch. Definitely gonna try this when the cold weather comes back :)
Dear Chef Parisi,
I was told they were called bangers is during W.W.2when food was rationed sausage makers used cheap substitutes to make sausage & when they were cooked they would pop with a loud bang hench the name
I appreciate these irish/uk food videos. TH-cam algo can be horrendous and trap you in loops but soehow i cane upon bangers and mash and another a meat pie..and....dublin coddle...okay, im born of irish immigrants and didnt really get a full orientation. Looks tasty and worth yhe hour drive to get some bangers
'i'm irish and i make sure i tell everyone i'm irish even though i've never even been there'
Born of Irish parents then you are Irish. Doesn't matter where you are 'from'.
A "Brotwurst" bread sausage? Sounds interesting.
Nice recipe, good technique, shall give it a shot. Thanks.
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.
Oh. Mama. That looks good.
Been making something very like that in NZ for many years, but it had no name.
Yesss. I also use a bottle of Guinness with the stock too 👌
Me too! But it’s for the chef 😝
my method is stock in the pot. Beer down the hatch. OK, ok.... a Guiness or dark beer in the pot too, along with the one for me.
I have never seen such a thing, an American who can cook!!!
A few of us can.
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.
Thanks for sharing, shared.
It's fookin delicious 😅
😂
Regularly had a version of this growing up, almost identical in every aspect except my father used lamb's liver alongside the sausages.
yummy!!!
Super recipe💯👏👏👏👏💯❤💯💥💯👍👍👍👍👍💯
Just what we need here in cold wet grey Pittsburgh!
i love yeh
Ahh sure feck it all in and hope for the best ☘️🇨🇮😉 Ill be giving this "version" a go soon 😀
I’m flying to Dublin right now 😮
Where are you from, Syria?
Another liquid that works well for your stock alternative is any decent Irish porter :)