DUBLIN Coddle TRADITIONAL IRISH dish is a hearty and warming stew
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- เผยแพร่เมื่อ 9 ม.ค. 2024
- Dublin Coddle, a TRADITIONAL IRISH dish, is a hearty, warming stew typically made with pork sausages, rashers (bacon), onions, and potatoes. Its origins are rooted in Dublin, Ireland, and it's known for its simplicity and comforting qualities.
The dish dates back to at least the 18th century and is believed to have been a way for Irish families to use up leftovers at the end of the week. The ingredients were often what was left in the pantry, making it a practical and economical meal. The name "coddle" derives from the slow simmering or "coddling" of ingredients in a single pot.
Dublin Coddle was particularly popular among the working class in Dublin. It was a favorite dish for colder months due to its warming properties and high-calorie content, which provided much-needed energy. The stew was often cooked over a low flame for several hours, allowing the flavours to meld together and the meat to become tender.
The dish has several variations, with some recipes including barley or carrots. However, the core ingredients remain the same. Traditionally, Dublin Coddle is served with soda bread to soak up the flavorful broth.
Today, Dublin Coddle remains a beloved comfort food in Ireland and has gained popularity in other parts of the world, especially among the Irish diaspora. It's often enjoyed on St. Patrick's Day or during winter; many Irish pubs and restaurants feature it on their menus. This humble dish's rich history symbolises Irish culinary tradition and family-centric cooking.
Whether to pre-cook sausages or add them raw in Dublin Coddle depends on personal preference and desired outcomes regarding flavor, texture, and overall preparation style.
Garnish with chopped fresh parsley. Dublin Coddle is traditionally served with Irish soda bread to soak up the delicious broth.
👇 RECIPE BELOW
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This recipe serves about 4-6 people.
Ingredients
- 8 pork sausages
- 8 slices of thick-cut bacon (rashers), cut into large pieces
- 6 large potatoes, peeled and sliced
- 2 large onions, sliced
- 2 carrots chopped (optional)
- 2 cloves of garlic, minced (optional)
- 4 cups (950 ml) of chicken or beef broth
- pinch dried thyme (optional)
- water as required
- Fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
Cooking in a pan - bring to a boil, and simmer for 1 1/2 to 2 hours.
Crockpot slow cooker - cook 5 to 6 hours on low
Soda Bread - quick and easy in this recipe
450g All Purpose Flour
350 ml buttermilk
1tsp Baking soda
¾ tsp salt
Bake 190c - 15mins
reduce 160c - 30 mins
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I love Coddle. I have had it several times but mine wasn't as posh as yours Rik. It's a real hearty dish. That looked amazing though I must say. On another note, I cooked The Homity pie that you did, first time I have ever tried it and it was a Winner. You have just got another sub mate 👍👍
Cheers, Stephen. All the recipes on here work - just always remember to adjust to your taste - if you do not like an ingredient sub it. Thanks for making and enjoying I appreciate that. Yes this is a posh one! Had left overs that had to be used. Thanks for sharing. Best, Rik
@@BackyardChef A pleasure pal 👍
"got a lil bit of lard here, we obviously don't need it, but i'm gonna put a lil bit in" >> bruh i felt that
Yep, I use lard all the time to fry - amazing how good it is for you! Cooking with lard versus butter involves several nutritional differences that impact their health benefits:
1. Fat Content: Lard generally contains less saturated fat (about 5 grams per tablespoon) compared to butter (about 7.5 grams per tablespoon). Lard is higher in monounsaturated fats (about 50%) and omega-3 fatty acids, which are beneficial for heart health. Butter, on the other hand, has a monounsaturated fat content of around 33%.
2. Vitamins: Lard is a good source of vitamin D, essential for bone health and immune function. Butter is higher in vitamins A and E, which are important for vision and skin health.
3. Cholesterol and Calories: Per tablespoon, lard has slightly more calories (115 kcal) than butter (102 kcal), but it has less cholesterol (12 mg vs. 30.5 mg in butter).
4. Cooking Properties: Lard has a higher smoke point than butter, making it better for high-heat cooking methods like frying. It also has a more neutral flavor, allowing other ingredients in a dish to stand out. Butter, while lower in fat content, is preferred for its rich taste and versatility in various recipes.
In conclusion, both lard and butter have their unique nutritional profiles and cooking uses. Lard might be a slightly healthier choice if you're concerned about saturated fat intake, but it's crucial to consume both in moderation as part of a balanced diet. Butter, with its rich flavour, is often chosen for its culinary versatility. Best, Rik
My Dublin born and bred Mother in Law would have thought this is too ‘fancy’! It was made with water, pork sausages, onions, potatoes, bacon and carrots. Carrots are controversial and are not always used. No browning of meat, No herbs, definitely no parsley sprinkled on! Everything was put into an enormous pot and cooked slowly until the potatoes start to break down into the liquid. It is the food of large, poor families.
She was born in the early part of the last century, and I think this is probably the most authentic.
Thanks for sharing. Agreed with everything! Best, Rik
Leftover produce in the press with a few jumbo sausages and streaky rashers ha. Gorgeous with broccoli, turnip cubes and cauliflower along with carrots. Favourite dish of all time
Sounds amazing! I could eat that. Best, Rik@@cianmurtagh468
Im from South Dublin. I grew up on coddle. I make it at least 3 times a month. No matter what the weather is. Its a fantastic dinner and pretty cheap to make. Best wishes from Ireland 🇮🇪.
Thanks lad .
New subscriber 👍
It really is! Thanks a bundle. There are many variations for families - have you adapted a recipe that suits you or so you stick to one handed down? Best, Rik
@@BackyardChef tbh I put meatballs in with the sausage and rashers. Other than that it's just. Potatoes. Carrot. Oinion tomatoes and herbs
Cheers, Mark. Best, Rik@@markirish7599
Hi Rick, Dublin Coddle was always made with whatever was available. Usually sausage and bacon but mostly spuds and onions plus any other wild veg you could find in the wild like Wild Garlic, Sorel, wild Thyme. There are no rules because it was made by poor families. After all night on a stove, the time is vital the spuds should be completely broken down in the Coddle. It would be used and more of whatever could be added every day. This would sit on the hearth all week and be added to every day after everyone had eaten. Brilliant version but cooking this dish needs at least 5 hours at the lowest temp you can manage. Aidan, Dublin.
Thanks for sharing, Aidan. Appreciated. Best, Rik
I'm in an Irish cooking page on facebook and the amount of arguments that break out over what goes in a coddle is astounding lol. And breakfasts. Both were everything but the kitchen sink meals.
❤ Warms u up in cold winter day
Agreed, there. Best, Rik
I make this with any left over meats and veg, so nothing gets wasted. It’s adapted over the years, just like you said. I like garlic and herbs in mine and sometimes, if I don’t have a lot of meat to put in, I’ll sprinkle cheese on the top. It’s pure luxury to dip home made soda bread in the juices or crusty bread. It’s such a satisfying meal and can be just as delicious with bacon and sausage as with chicken and salami. I hope your viewers will make this one. It looks too simple to be so tasty, but thats not so. It’s amazing, just like Welsh Cawl. By the way, I’m neither Irish or Welsh, I’m English but I really enjoy traditional foods from all over the world. X
Thanks for sharing. Thank you. Best, Rik
A signature Dublin dish; but be warned, many purists insist that there should not be carrots! The most basic, authentic coddle is only bacon, sausage, potato, and onion; plus some herbs.
Yes, I did mention that in the video before someone says No, it's Not Coddle! Thanks for sharing. Best, Rik
Yeah but op made a solid representation, most dubs have never made it now, and those that do make it their own way :)
Looks just the job.Temps below zero here this week.Thanks.
Hope you enjoy. Keep wrapped. Best, Rik
Looks scrumptious. I like your idea of barley as an addition.
Thank you. Best, Rik
I grew up on coddle an this is top tier 😂
Thank you. Best, Rik
oh that looks divine 😭❤️
Thank you Gabrielle, hope you have chance to make. Best, Rik
Freezing in Yorkshire mate that would do just nicely. Superb😋
Thanks cocker keep wrapped. I'm stuffed. I've eaten it for 3 meals. Can't waste good food! Best, Rik
That looks so good. My kind of food !
It is good whatever the weather outside. I love it. Best, Rik
Excellent!!
It's a steady one, mate. It's not so cold here. However, I enjoyed it for three meals. I can't get enough fresh soda, bread, and butter. Love dipping. Hope all is well with you. Best, Rik
Great channel, thank you
Thank you too! Best, Rik
Gonna try this soon, I love homemade soup/stews.
Thank you. Best, Rik
Dublin man watching from Australia. Looks wonderful, Grew up on this as a kid, Time to learn how to make it for myself, Well Done
Thank you I will take that. Most folks throw it all in pan and boil it - colourless. still cooked and tasty. Thank you. Best, Rik
That is hearty! I never heard of pork stews. Maybe because most of my family can't digest pork well so have to avoid it mostly. Fat=Flavor! Looks amazing. Thanks Rik
It's so good! I reckon this could be made with other meats. Thanks for sharing. Best, Rik
Nice one Rik, I'll save this one for cooler months. Nice to see you have yet another spatula hope that one suits you better, cheers Jimmy.
Cheers, Jimmy. Glad you noticed mate. Yes I bought a bundle. Got tired of using the paddle to cook with. Mind you I've only gone on to spatulas in recent months, folks complaining about using chef spoon's - metal on pan noise! Hope all is well over there? Best, Rik
A couple years ago I made coddle following another recipe. I wasn't too impressed. I just recently found you on TH-cam and I'm glad I did. Though I haven't cooked any of your recipes yet, I like the way you use common sense and simple methods when cooking coddle, colcannon, and clapshot. Your audio is clean and clear, unlike so many cooks who whisper inside a barrel. I've subscribed, and look forward to warming my Minnesota winters with your dishes. (I easily found that a swede is a rutabaga. lol) I'm leaving now to check out your homity pie that stephensmith mentioned.
Thank you. As with all recipes taste and adjust, cook with what ingredients you like to eat. Best, Rik
American 1/2 Irish guy enjoying your show! Very interesting stuff.
Thank you. Best, Rik
FAB, we love a good stew like this Rik !! usually we cook and eat it next day with fresh bread toasted on our open fire ( along with our imbibing fluids)
Sounds great! Love the open fire. Best, Rik
Hi Rick I'm loving this channel and you have earned a new subscriber, but this brings back some memories/nostalgia I can even smell it it's mad😂 we called it white stew in my late grandmother's and I was always told it was made up with leftovers when people didn't have much so I don't think there is an exact recipe but it does need the basics as it was always different nearly every time it was cooked like a bubble and squeek if you know what I mean, plus I always remember it being thicker then a stew lovely😊
Thanks for the sub! Yes white stew - usually everything thrown in the pot and boiled. The traditional way! Most folks do not find it appealing, however it is cooked perfectly and tasty. It does get thicker the longer on the stove - originally it would sit for hours. Best, Rik
@@BackyardChef You're welcome thanks for replying great channel😊 better than nephew Jamie😂😂😂
Ha ha ha - you are very welcome. Best, Rik@@musicmusic-kh2ip
❤
I have a batch on the stove right now. It's been simmering for 1 hour 40 minutes. I'll give it the full 2. The smell is driving me crazy. I can't leave it alone. I'v eaten 4 bowls already. I think I have too much bacon in it, but then, there's no such thing as too much bacon. The extra pork that you made balls with .... I tossed it in and crumbled it.
Ha ha ha, you cook like me. Thank you. Best, Rik
Glad you did this video! Now I know how a real Brit cooks "Dublin Coddle". I can't remember for sure where I got the first recipe I used (food wishes and??) but it was 3 kinds of onion, potato sausage, broth and a Guinness. Which was okay, I may have forgotten something but this looks great.
Glad you enjoyed it! You know this is a posh version too! There are many basic versions. Best, Rik
Thank you for this bringing back memories as a Liverpudlian we love our stews. But this was a stew mum would make [dublin Nan ]
She would cook it and when we went camping in Anglesey the mums would heat it back up and after walking along the beach at sunset
We would have this or scouse to warm us up the guitars from family uncles where brought out and all the old 50s and 60s songs would be sung
My old man would have been 90 in a couple of days and died in feb at the start of covid. But you have made me smile at the memory of good wholesome food shared with your family and friends thank you. Ps subscribe and liked.
Gary, loved reading this. Thanks for sharing. Great memories. Best, Rik
Hi Rick, that looked yummy , years ago when my Mum made scouse she used the left over meat from the Sunday joint cut up into small chunks, you were lucky if you found any sometimes! But, we always had it with red pickled cabbage , the potatoes had gone to mush so it was thick & delicious. Happy days 😊❤️
Now, that sounds familiar to me. Good food, too! I'm so impressed with, Parents, Grand parents etc down the line they never wasted anything. The meals were always good. I love hearing about others' experiences. The pickled red cabbage is very common up the North West side. I have jars of it here - eat it regularly. Thank you for sharing. Best, Rik @@Ann-nv5sm
Reminds me of Polish zalewajka.
Sounds amazing! Best, Rik
Lovely with some suet dumplings
Love suet dumplings. Best, Rik
Making Dublin coddle by common sense and culinary intuition.
Bacon
Onions
Leeks
Carrots
Chicken stock
Bay leaves
A bit of flour and a long cook of meat and vegetables to seal it up.
I thought my butchers kebabs were sausages so gently cooking on the stove.
Thank you. Best, Rik
And you live where again?? 🤩
Thank you. Best, Rik
Hi Rik - this looks amazing. But the real question I have is what brand of propane burner do you use?
No problem. The stove is a camping stove similar to this one amzn.to/3TXsNaX they are excellent. Easy to use. Best, Rik
I found a coddle in an irish cookbook that I found in a thrift store tried and was unimpressed but with your demo , I want to make it again
Have you made a pork scouse ?
Not yet, Gary. Thank you. Best, Rik
Hi, a great vid yet again, thank you. Would it be possible to let me know the make and model of your portable gas cooker please? I am all electric at home but I really do miss the "controllability" of gas. I've got lots of electric kitchen gadgets but nothing compares to cooking on gas in my opinion. I'd never even thought of using a portable gas cooker until I saw this video Thank you. Kind regards.
I use a portable gas camping type stove amzn.to/4aSraS3 they are really easy to operate and deliver fantastic results. I buy a pack of gas cylinders, 3 in a pack. Now you will ask - how long does the gas last? It depends on what you are cooking and for how long in use. Is it safe? Yes they are amazing! Hope you find one you like. They are great! Best, Rik
Thank you very very much indeed for the info Rik. I'll be ordering one today. I've told my other half that I'm going to be doing a bit of camping in the kitchen. She thinks I've flipped my lid lol. Thanks again, all the best, Steve.@@BackyardChef
You are more than welcome mate. Any probs - ask. Best, Rik@@Jojobber
It's like Irish Stew, but made with pig instead of lamb, nice.
Yes. Good comparison! Best, Rik
Imagine this: I’m an American requiring Closed Caption to understand WTF you are saying. Often, if I’m watching a British show on TV, I require translation. Not to complain; just to point out that not all English speakers can understand each other. I’m from US South.
I get it! You wanna live in the UK with a different accent in every county in the country. And then making up the British Isles, English, Scottish, Welsh and Irish all with different accents in each region. Language is so diverse its interesting! Its the same your way South to North and every thing in between. Hope you figure it out! Best, Rik
@@BackyardChef Oh, I can figure it out by watching the video. It’s amazing, though, that Irish immigrants from 1800’s (my kinfolk) have quite similar recipes. The thing is, the recipes were not exactly written down. It’s part of our DNA. People don’t understand the connection Irish people share. It’s tribal. The first time I travelled to Ireland I wept because all I could think: I’m home. You most likely think we are a bunch of eejits.
@@BackyardChef BTW, in US we have massive differences in dialect and pronunciation. Not only that, we have words that mean different things from area to area. If I go to Miami, I must speak and understand Español. When I grew up in Michigan I had to know French because our Canadian friends spoke French. My aunt was from Quebec and her mum and dad spoke no English. Made for great family gatherings.
No, I don't. I know exactly where you are coming from. Recipes are unique in how they change slightly - usually with the different ingredients available in the other areas. They all remain similar -which is a help to all of us that cook. Thanks for sharing. Best, Rik@@buffybrown1619
You have many talents - I envy you! Best, Rik@@buffybrown1619
It's scaralage to brown the meat as my granny would have said. It's a poor Dublin man's stew x
Each to their own - just boil cook it white - the choices we can all make are marvelous. Thanks for sharing. Best, Rik
Can you please give me the recipe for the bread 😂
Sure 😊Soda Bread - quick and easy in this recipe
450g All Purpose Flour
350 ml buttermilk
1tsp Baking soda
¾ tsp salt
Bake 190c - 15mins
reduce 160c - 30 mins
Best, Rik
Browning the rashers and sausages, you are coddling them.
Traditionally everything just went in the pan - boiled, looks white and not cooked. However its cooked perfectly, just unappealing to folks in the modern world. You want to here them moan on here, if it looks underdone! Best, Rik
@@BackyardChef The coddle looks the doddle.
Thats not the codle i know
Do you know the white, throw it all in the pan and boil version?
@BackyardChef , wifes irish lad lol ,