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.
i understand the use of turnip and swede more than the use of carrot in the traditional irish recipe and sure interested in the nettle/dandelion addition
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 ?
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.
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'.
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
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'....
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.
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.
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.
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.
I’m a Dubliner and on my mother side of the family they go back hundreds of years as Dubs and that’s not a coddle. It’s the very same thing every time you have a classic comfort food that’s delicious, chefs ponsify it you see them do it with grilled cheese sandwiches you see it doing it with macaroni and cheese. Just to show off the chef skills it doesn’t improve it. A cuddle is typically cooked slowly and cooked in sections much like a gumbo. There are no green vegetables in a coddle. We will put leeks in casseroles and Irish stew, but not in coddle. coddle are made with root vegetables, onions, carrots, and potatoes typically but you can throw in orders. I like to put in Swede what some people call rutabaga. It is not made with Irish bangers and are definitely no German sausages in it at all. You typically want a small plane as possible pork sausage, almost like a breakfast sausage. You don’t need the sausage to be full of seasoning and flavours that takes away from all the other ingredients that go in the dish. This dish is about simplicity. He shows you an image of Irish back bacon Irish people love this however we don’t typically put it in a cuddle. We will use what North Americans would refer to as bacon we would call it streaky rashers you want the fatty rasher. You definitely don’t want it smoked. It adds the wrong flavour notes for a coddle. I know browning up onions and meat can add a nice dimensional flour to dishes however, you don’t want to coddle to be dark. You want to be like a white stew. Typically you will start off with a large pot on the stove. You will put in some water and stock vegetable or chicken even both if you wanted. You will add some salt and pepper straight away, so it goes throughout the whole dish. You can chop some potatoes into small cubes and cook them into oblivion. This will thicken up the cuddle and give you that more traditional white look. Now you will add your slower, cooking root vegetables, Swede, rutabaga, and carrots, cooked them for a little while then add your potatoes. I usually chop up all my vegetables small enough to easily fit onto a spoon. It means they all cook at the same rate and it makes it easier to eat the dish. Take your streaky, bacon, a.k.a. rashers and throw them into the pot uncooked you want that salty fatty bacon flavour to go through the dish. You don’t need to. You don’t need to fry up and make your bacon crispy for this dish. You now would add your simple plain pork, sausage and full sprigs of time chop up a good chunk of parsley set aside a little for garnish and put the rest in. Oh yes, there is no garlic in cobble. Now, when it’s finished cooking, you can serve it. However, you can finish it off a couple of other ways my mother used to like throwing in frozen peas and corn. My grandmother used to like making little suet, dump dumplings, and finishing it off with them. My great grandmother’s, which was always my favorite. She would cream up the coddle so it was more like a creamy rich vegetable soup instead of a white broth. I love that creamy texture and taste in the soup throw in my grandmother‘s dumplings and my mom‘s peas and corn. Taking three generations of Dublin women’s add-ons to your typical coddle with my rutabaga of course, now you have one hell of a dish. PS it’s absolutely better the next day. Oh yeah, and my families, soda bread recipe with real rich yellow butter makes one of the best comfort dishes on planet earth. Now what the chef made I’m sure it would be tasty but it’s not a Dublin coddle.
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.
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 including the history of this meal. It looks so comforting! I wish I could get Irish soda bread - it is one of the things I miss most about Ireland!
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!
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!
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
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
I've always used leek greens, especially when I make Irish lamb stew. They're tasty and nutritious, and I think it's appalling that people throw them away or relegate them to making stock.
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.
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
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
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 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!
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!
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.
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.
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 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
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.
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 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 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 😋✌🇨🇮
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'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 asked my mother in laws neighbor who's from Ireland if she could make this or grew up having it and she said no. That it's seen as lower class food so I'm guessing she must come from a pretty posh part of Ireland. So I made it myself and went back and said that theower class probably ate better than she did. This stuff is really good
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!
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 :)
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.
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'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
@@TheObnoxiousMrPug Who cares? Fart and laugh at the world's first source of humour.
@@pauljordan4452
Fortunately, my gas is odorless...
@@largemarge1603 .. mine smell like roses !
A stew with potatoes and sausages? Sounds like something that makes my German heart very happy! Thanks a lot for this recipe!
Bangers, Mash and gravy! Very English --plain but awesome!
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.
i understand the use of turnip and swede more than the use of carrot in the traditional irish recipe and sure interested in the nettle/dandelion addition
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
as an Irish person who has never had coddle as it never looked great this one does look very good
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 !
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 ❤
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?
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😢
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
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 !
Kansas boy of Irish extraction here. I've been making this for 25yrs and everybody ALWAYS loves it.
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'....
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.
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
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.
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.
Living in France, will cook it for them, they love these traditional dishes!!
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’m amazed at how creative and versatile your recipes are.
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.
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’m a Dubliner and on my mother side of the family they go back hundreds of years as Dubs and that’s not a coddle. It’s the very same thing every time you have a classic comfort food that’s delicious, chefs ponsify it you see them do it with grilled cheese sandwiches you see it doing it with macaroni and cheese. Just to show off the chef skills it doesn’t improve it. A cuddle is typically cooked slowly and cooked in sections much like a gumbo. There are no green vegetables in a coddle. We will put leeks in casseroles and Irish stew, but not in coddle. coddle are made with root vegetables, onions, carrots, and potatoes typically but you can throw in orders. I like to put in Swede what some people call rutabaga. It is not made with Irish bangers and are definitely no German sausages in it at all. You typically want a small plane as possible pork sausage, almost like a breakfast sausage. You don’t need the sausage to be full of seasoning and flavours that takes away from all the other ingredients that go in the dish. This dish is about simplicity. He shows you an image of Irish back bacon Irish people love this however we don’t typically put it in a cuddle. We will use what North Americans would refer to as bacon we would call it streaky rashers you want the fatty rasher. You definitely don’t want it smoked. It adds the wrong flavour notes for a coddle. I know browning up onions and meat can add a nice dimensional flour to dishes however, you don’t want to coddle to be dark. You want to be like a white stew. Typically you will start off with a large pot on the stove. You will put in some water and stock vegetable or chicken even both if you wanted. You will add some salt and pepper straight away, so it goes throughout the whole dish. You can chop some potatoes into small cubes and cook them into oblivion. This will thicken up the cuddle and give you that more traditional white look. Now you will add your slower, cooking root vegetables, Swede, rutabaga, and carrots, cooked them for a little while then add your potatoes. I usually chop up all my vegetables small enough to easily fit onto a spoon. It means they all cook at the same rate and it makes it easier to eat the dish. Take your streaky, bacon, a.k.a. rashers and throw them into the pot uncooked you want that salty fatty bacon flavour to go through the dish. You don’t need to. You don’t need to fry up and make your bacon crispy for this dish. You now would add your simple plain pork, sausage and full sprigs of time chop up a good chunk of parsley set aside a little for garnish and put the rest in. Oh yes, there is no garlic in cobble. Now, when it’s finished cooking, you can serve it. However, you can finish it off a couple of other ways my mother used to like throwing in frozen peas and corn. My grandmother used to like making little suet, dump dumplings, and finishing it off with them. My great grandmother’s, which was always my favorite. She would cream up the coddle so it was more like a creamy rich vegetable soup instead of a white broth. I love that creamy texture and taste in the soup throw in my grandmother‘s dumplings and my mom‘s peas and corn. Taking three generations of Dublin women’s add-ons to your typical coddle with my rutabaga of course, now you have one hell of a dish. PS it’s absolutely better the next day. Oh yeah, and my families, soda bread recipe with real rich yellow butter makes one of the best comfort dishes on planet earth. Now what the chef made I’m sure it would be tasty but it’s not a Dublin coddle.
When we were little it was a Dublin Cuddle!
Comfort food extraordinaire 🍀🍀🍀🍀🍀🍀
A food cuddle, eh Laura?
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.
He addressed that in the video, saying it was a modern addition - and an improvement, IMHO. "Traditional" doesn't always mean better...
Your enthusiasm for cooking really brings enjoyment to your videos! Love it!
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 😅
Fully boiled OG version sounds bland AF
@@marcografvonpartagas it is! People are purists though and it reminds them of childhood/simpler times
Thank you for including the history of this meal. It looks so comforting! I wish I could get Irish soda bread - it is one of the things I miss most about Ireland!
Fabulous indeed!!
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!
Thank you for this recipe!
I've just eaten...and my mouth was salivating watching this. Definitely going to make this one.
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!
I like the showing all the techniques concisely. And you had me at bacon, sausage and potatoes of course !
This looks like a definite keeper here
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
Love your style of cooking❤
Looks fantastic!!! I am a sucker for simple traditional meals. The kind that sticks to your ribs and makes you full after a single helping.
I could eat that right now. Yum❤
i now know.
@@jonasowens270:21
I had never heard of Coddle before I found this video. I cooked this a couple of days ago, and it was amazing. It was "wife approved".
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 😱
I've always used leek greens, especially when I make Irish lamb stew. They're tasty and nutritious, and I think it's appalling that people throw them away or relegate them to making stock.
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.
This looks awesome! Going to try making it tomorrow!
yeh yeh yeh yeh .........................................................................................................................................................................................................................................................................................yeh...................
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
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
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!
That's what cooking is about, taking simple inexpensive ingredients and use techniques and patience.
I absolutely cook with one hand on my hip.. :)
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!
Very good. Period!
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!
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.
Love this recipe! I've cooked it twice already as it has become a favorite amongst my family and I!
I'm Irish and I'm a Jackeen (Dublin) and this looks delicious.
Seems like a delicious recipe. When I have time to spare I might try to make it.
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 😋
I had no idea what a dublin coddle was before this but I love stews going to give this a try.
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!
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.
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.
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
Love it!
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
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.
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!!!
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 will try this... but I think that a bottle of a nice porter in the braise might be just about right.
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!☺
It's fookin delicious 😅
😂
Wow, this look so delicious and healthy
I’m Irish ☘️ , this looks yum 🤤
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 😋✌🇨🇮
i love yeh
Gotta make this, this week! Thanks Billy!
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 like it!!, I really like your knife skills and the content of the video. Chef, keep up the great cooking
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.
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~ 🥰🥘🍲🧄🥬🥔
You should do a corned beef hash 😋
Already have
My mum used to make irish stew with lamb chops. It's amazing
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.
I asked my mother in laws neighbor who's from Ireland if she could make this or grew up having it and she said no. That it's seen as lower class food so I'm guessing she must come from a pretty posh part of Ireland. So I made it myself and went back and said that theower class probably ate better than she did. This stuff is really good
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!
Great Meal
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!
I made this using Johnsonville Irish o-garlic sausage. Was awesome
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
Probably? The best meal in the world! 😮
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.
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)
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
Best Sausage Recipe I've seen in my entire life
Beer brats 😁
Thanks for the enhancement! Good job, Chef 😊