Dublin Coddle

fuse

Anyone got a good receipe for Coddle?

Been talking about it in work, there's a lot of conflicting methods for making it. What do you reckon. Potatoes mashed or not? Gravy or stock? Veg? Everyone agrees on the whole boiling the sausages & rashers anyway.

They all sound nice to me, just wanna know what the best way is.

Clinical Waste

I like to put a bit of curry in occasionally for a change.
(but normally dont mash, dont gravy and carrot as only other veg)

snickerpuss

My nanny makes it with tomatoes, and now i can't eat the normal kind without feeling weird...(i know shes mad)
Also unmashed potatoes, stock, lots of carrots...mmmmm.

Lorcul

So let me get this right. Its Rashers, sasuages,stock, carrots and potatoes. Do you not need to thicken it.
Always wondered what was in coddle

macfran

I use the thick dinner sausages and collar rashers or bacon pieces,the bacon offcut pieces from Aldi or Lidl are ideal, carrots and onions, a chicken oxo cube, mixed herbs,garlic and potatoes some of which I dice so they boil to nothing and help to thicken the coddle. Delicious.

fuse

Yeh Macfran, sounds like you got it down to a T there!
That's what I was lookin for, cheers.

Lorcul

Thanks macfran. Gonna give it a try later in week!!!!

LostinBlanch

macfran wrote:

I use the thick dinner sausages and collar rashers or bacon pieces,the bacon offcut pieces from Aldi or Lidl are ideal, carrots and onions, a chicken oxo cube, mixed herbs,garlic and potatoes some of which I dice so they boil to nothing and help to thicken the coddle. Delicious.

Boo, no carrots! Sacrilege, Carrots in Irish Stew not coddle. Might try it with some mixed herbs and garlic though :rolleyes:

kittex

My gran (from the Liberties) always put barley in her coddle. Yummy.

ObeyGiant

If you're feeling really lazy, a packet of Knorr potato soup can be a fantastic base for a coddle. Like snickerpuss, I also throw in a couple of tomatoes, after tasting them in the coddle served in the Wicked Chef Cafe. They're a good addition, adding a subtle zing to the whole experience.

crosstownk

Mmmm - I'm getting hungry. I'm gonna make one of these at the weekend - I haven't had one in years. I reckon I'll probably chop a chilli or two into it jsut to add a spicey twist. I'm a sucker for chillis!

Kiera

Rashers, sausages, onions sliced, veg/chicken stock and a little bit of mixed herbs. Chop it all up into bite size put into a big pot at number 5 and leave for 40 mins. Its much better the next day. Also someone already mentioned, a bit of sherwoods curry powder is yummy in it too.

Ay Cee

My granny did the tomatoes too. If I can remember it was just sausages, rashers, potatoes, onions water & tomatoes left to boil for a decade

county

tried it once,didnt like it at all,the stewing of bacon and sausages just does`nt do it for me

Ay Cee

Any person I've ever mentioned it to (not from Dublin) thinks even the thought of it is disgusting

RE*AC*TOR

sausages, rashers, onions and carrots. boiled. in water.

at the end remove the ingredients from the liquid, and stir some gravy granules into the liquid to your own taste.

recombine and serve with some boiled potatoes.

i have heard of people making a coddle based on milk. - which sounds interesting.

RE*AC*TOR

Ay Cee wrote:

Any person I've ever mentioned it to (not from Dublin) thinks even the thought of it is disgusting

i've (and by "i've" i mean my gf) served it to a few italians - who've loved it.

Hagar

It has to be cooked low and slow.

My nanny always called it a "whore's dinner".
If business was good they just added more water and left it simmer for another while.:)

EllieN

RE*AC*TOR wrote: »

sausages, rashers, onions and carrots. boiled. in water.

at the end remove the ingredients from the liquid, and stir some gravy granules into the liquid to your own taste.

recombine and serve with some boiled potatoes.

i have heard of people making a coddle based on milk. - which sounds interesting.

My Dad used to make Coddle this way. The sausages and/or bacon, onions and potatoes were cooked in water, then the water drained off and milk and a lump of butter added. It was yummy but I just can't recreate it-just doesn't taste the same

He also cooked tripe the same way and it had to be 'honeycomb' tripe-nothing else would do...

Nevyn

1lb of bacon pieces
1lb of sausages
1 large onion
4 large carrots
1 tblsp of barley soup mix
6 large potatoes
3 tsp of corn flour
3 black pepper corns
1 bouquet garni (parsley, thyme, bay leaf, basil, sometimes rosemary)
1 litre of pre boiled water.
1 knob of butter


Cook off the bacon in the butter and then add in the chopped onion ( if you wish or leave and put in whole when the water is added ) when it is sauteed
add in the water. Add the rest of the ingrediants except for the corn flower and how to simmer for an hour. Then add the cornflower to thick over the next 1/2 hour eat then or leave for as long as you wish.

the_syco

Never made this before, so I said I'd give it a shot.

Have put in:
8 or 9 small potatoes (new potatoes)
2 rashers
2 sausages
1 big carrot
a few cloves of garlic
an onion
(all chopped up)
added some mixed herb
and I'm going to add the chicken stock in later.

Not sure how long to leave it heat up for, but I'm going to see how it looks like after an hour or so...

LadyE

Carrot
Leeks
Rashers
Sausages
Potato and Leek soup
Potatos

All boiled together, with plenty of pepper. Yum!

girl_friday

My ex made coddle for me once (I'm not from Dublin, he was) and I loved it! Going to have to make it soon using the hints from here!!

the_syco

Man, that was yummeh! Will make it again, albeit with less water.

noanoa

Our one is red, tins of tomatoes, curry power, sausages boiled, ham and potatos. I'm sure there is another few things thrown in there but have not made it myself yet. Getting hungry now thinking bout it, yum!

the_syco

the_syco wrote: »

Never made this before, so I said I'd give it a shot.

Have put in:
8 or 9 small potatoes (new potatoes)
2 rashers
2 sausages
1 big carrot
a few cloves of garlic
an onion
(all chopped up)
added some mixed herb
and I'm going to add the chicken stock in later.

Not sure how long to leave it heat up for, but I'm going to see how it looks like after an hour or so...

Will be adding white pudding, rosemary, and more. Anything that you think adds nice stuff, tell me. May add some parmesan cheese as well.

Will be making this again. A few things:

Cook for 3 hours. Good for that night, great the next day. Why the next day, you ask? Well, the potatoes will pretty much liquidfy overnight, so it'll be more like a think soup the next day.

If you get any sort of flavoured sausage, keep in mind that the sausage will be flavourless after 3 hours in the pot, with the flavour being sucked up by the spuds, so try to get sausage with a high pork percentage (80% or more) to have a better meal.

Another thing I'll be doing different this time will be that I'll get everything ready, and add only oil to the bottom of the pot. After the pot heats up, I'll fry the onion and rasher for a few minutes to get a bit of flavour, and then add the stock, and the rest of the contents.

Herbs, like rosemary, adds a nice spice to it.

danois

I love coddle, but kids just refuse to eat the sausages from it they say they look horrible with no colour. So I take the kids sausages out and give them a quick fry to brown them up a bit and they love love love it then.

the_syco

danois wrote: »

I love coddle, but kids just refuse to eat the sausages from it they say they look horrible with no colour. So I take the kids sausages out and give them a quick fry to brown them up a bit and they love love love it then.

Aye, I admit they do look a bit odd alright

the_syco

My latest creation:



Sorry about the quality, it was only the camera phone.

CiaranC

Im sure its lovely, but it aint a Dublin Coddle.

Also, these people who are putting carrots in a coddle must be the same sorts who put beans in a full irish breakfast. Culchie infiltrators.

CiaranC

Coddle, none of your fancy ****e:

Heres whats not in it:

Herbs - No garnis or bouquets of 6 different types of herbs which only became available in Dublin in 1983.
Dried Herbs - no chance. Jesus garnish with some chopped parsley at the end if you absolutely insist on being a fancy dan.
Fancy 99% pork sausages. Use real Dublin sausages - Kearns or Olhausen with a decent fat content.
Garlic - Its not a Paris coddle ffs
Tomatoes! - wtf
Curry Power - LOL!
Cheese - me bollix
Corn flour - It doesnt need fake thickening agents if cooked correctly

It doesnt matter if your great granny from Prussia Street added any of this ****e or if she boiled her knickers in it for extra flavour tbh, just stop arguing and leave it out.

Whats actually in a coddle:

Sausages - 1 pound
5 or 6 Thick-sliced rashers diced into big hunks. Bacon pieces and the like might do also, but make sure its nice and fatty, none of this lean cuisine bollix.
Chicken or beef stock, or just water if youve sold all your oxo cubes to kids as fake hash - about 1/2 or 3/4 of a pint
Potatoes - 2 pounds
Onions - 2

There is an argument for including barley in there. IMO, this is for yuppies from the liberties to lord it over the rest of us and is to be discouraged.

Take a large thick based saucepan and lightly fry a pound of proper dublin sausages and a wodge of diced thick cut rashers in a bit of butter until the juices run free from the bacon and the texture firms ever so slightly in the sausages. Do not colour the sausages or bacon, you only need to heat them through and release that lovely juice.

Crumble a part of a stock cube into two cups of hot water in a container, mix, and add to the saucepan. Bring to the boil and simmer for about 10 mins on a low heat. Remove the meat and reserve the broth. Try not to drink the broth. If you do, start again.

Take two pounds of peeled potatoes, not fancy smancy new potatoes - this is a winter dish - and chop into inch thick rounds. The potatoes should NOT completely dissolve in the dish, thats a potato soup, not a coddle. They should soften and absorb the flavours and dissolve a bit round the edges and starchify and thicken the dish by the time we are done, but you will still know you are eating a spud when you put your fork into them.

Chop 2 large onions into thin slices.

Add a layer of potatoes to the bottom of the pan, then a layer of onions. Season with salt (a little) and pepper (go for your life). Chop the sausages into 3 pieces, add a layer, then a layer of bacon pieces. Add another layer of spuds, onions, seasoning, meat and finally a last layer of spuds, again seasoned with a little salt and pepper. Pour over the broth, it should not quite come up to the top of your top layer of spuds.

Cook on a low heat for about an hour or an hour and a half. Go down your local and start an argument about the economy while you are waiting, coddle tastes perfect when youve about four pints of stout in you and are hanging for something salty. Bring yourself home another can or two if you still have a job, might as well. Can be reheated just as easy the next day - to do this turn on the heat under the pot, or if you are lazy, get your mot to do it, you cooked the bleedin dinner yesterday anyways.

Ciarani

CiaranC wrote: »

Coddle, none of your fancy ****e:

Heres whats not in it:

Herbs - No garnis or bouquets of 6 different types of herbs which only became available in Dublin in 1983.
Dried Herbs - no chance. Jesus garnish with some chopped parsley at the end if you absolutely insist on being a fancy dan.
Fancy 99% pork sausages. Use real Dublin sausages - Kearns or Olhausen with a decent fat content.
Garlic - Its not a Paris coddle ffs
Tomatoes! - wtf
Curry Power - LOL!
Cheese - me bollix
Corn flour - It doesnt need fake thickening agents if cooked correctly

It doesnt matter if your great granny from Prussia Street added any of this ****e or if she boiled her knickers in it for extra flavour tbh, just stop arguing and leave it out.

Whats actually in a coddle:

Sausages - 1 pound
5 or 6 Thick-sliced rashers diced into big hunks. Bacon pieces and the like might do also, but make sure its nice and fatty, none of this lean cuisine bollix.
Chicken or beef stock, or just water if youve sold all your oxo cubes to kids as fake hash - about 1/2 or 3/4 of a pint
Potatoes - 2 pounds
Onions - 2

There is an argument for including barley in there. IMO, this is for yuppies from the liberties to lord it over the rest of us and is to be discouraged.

Take a large thick based saucepan and lightly fry a pound of proper dublin sausages and a wodge of diced thick cut rashers in a bit of butter until the juices run free from the bacon and the texture firms ever so slightly in the sausages. Do not colour the sausages or bacon, you only need to heat them through and release that lovely juice.

Crumble a part of a stock cube into two cups of hot water in a container, mix, and add to the saucepan. Bring to the boil and simmer for about 10 mins on a low heat. Remove the meat and reserve the broth. Try not to drink the broth. If you do, start again.

Take two pounds of peeled potatoes, not fancy smancy new potatoes - this is a winter dish - and chop into inch thick rounds. The potatoes should NOT completely dissolve in the dish, thats a potato soup, not a coddle. They should soften and absorb the flavours and dissolve a bit round the edges and starchify and thicken the dish by the time we are done, but you will still know you are eating a spud when you put your fork into them.

Chop 2 large onions into thin slices.

Add a layer of potatoes to the bottom of the pan, then a layer of onions. Season with salt (a little) and pepper (go for your life). Chop the sausages into 3 pieces, add a layer, then a layer of bacon pieces. Add another layer of spuds, onions, seasoning, meat and finally a last layer of spuds, again seasoned with a little salt and pepper. Pour over the broth, it should not quite come up to the top of your top layer of spuds.

Cook on a low heat for about an hour or an hour and a half. Go down your local and start an argument about the economy while you are waiting, coddle tastes perfect when youve about four pints of stout in you and are hanging for something salty. Bring yourself home another can or two if you still have a job, might as well. Can be reheated just as easy the next day - to do this turn on the heat under the pot, or if you are lazy, get your mot to do it, you cooked the bleedin dinner yesterday anyways.

class

Nevyn

Who the hell puts a stock cube in it, talk about mank.
It's not needed.

Made some more this evening and yes all the herbs were ones which grow here :P

Mellor

Cheese in a coddle wtf?

xTanyax

Now this might sound strange but my Mother-in-law puts eggs into hers. She cracks them in when it's almost finished and on the boil. Now I've Never made it with eggs, I actually thought he was winding me up when he first told me!:D

davi78

My da told me that coddle was not only sausages etc, but anything that was left over. Just feck it all in the pot. If it needed to be thickened, whack in a lump of white pudding...the proper stuff that you buy in a ring from the butchers. Also, he always leaves the potatoes and onions whole.

Huge hunks of carrot that get all soft and sweet, potatoes that you know are potatoes, proper sausages (as already stated by someone), enough liquid to soak the heal of a batch loaf and you're on your way!!

He also has another trick...if you've stale crusty brown bread, throw that in too!!

Coddle is a great way to use up things that you've got left over as well as a family staple that got us through God knows how many recessions!!

mark17j

made a big pot of Coddle This Evening

12 sausages (boiled)
10 streaky rashers (boiled)
carrots
celery
baked potatoes chopped
onions
2 packets of knorr patato and leek
salt
pepper

let all that brew together and you have yourself a proper coddle:)


delishhhhhhhhhhhhhhh

Gavin "shels"

mark17j wrote: »

made a big pot of Coddle This Evening

12 sausages (boiled)
10 streaky rashers (boiled)
carrots
celery
baked potatoes chopped
onions
2 packets of knorr patato and leek
salt
pepper

let all that brew together and you have yourself a proper coddle:)


delishhhhhhhhhhhhhhh

That's not a coddle, see CiaranC's post!

Streaky rasher? Carrots? CELERY? BAKED potatoes? Knorr?

Definitely not a Dub!!!!!!!

the beer revolu

mark17j wrote: »

made a big pot of Coddle This Evening

12 sausages (boiled)
10 streaky rashers (boiled)
carrots
celery
baked potatoes chopped
onions
2 packets of knorr patato and leek
salt
pepper

let all that brew together and you have yourself a proper coddle:)


delishhhhhhhhhhhhhhh

deliciously salty, I'd say, what with all that packet soup, rashers, sausages and salt!:D:D
Probably more salt added at the table?:eek:

mark17j

Gavin shels wrote: »

That's not a coddle, see CiaranC's post!

Streaky rasher? Carrots? CELERY? BAKED potatoes? Knorr?

Definitely not a Dub!!!!!!!

oh i am a Dub lol born and rared... that's just the way I like it..
cooking it with just plain water or oxo cubes wouldn't tickle my taste buds enough lol i'm aware that's the way they prepared it in the rare auld times..
it seems everybody has their own unique way of making it.

the beer revolu wrote: »

deliciously salty, I'd say, what with all that packet soup, rashers, sausages and salt!
Probably more salt added at the table?

mmm all that salt, heaven:D... what's a coddle without a tonne of salt included. lol

Quorum

I find coddle WAY too salty, and I like salty food as a general rule.

mathepac

The idea of a coddle was to cook everything (whatever was to hand and cheap) at a temperature just below boiling point.

Candidates for veg included turnip, kale, onion (whole), leek, spuds (whole, peeled winter kind) and a handful or two of pearl-barley, again whatever was in season and cheap, plentiful.

It was customary when I ate coddle to have an egg per diner as described above at the serving stage and white pepper was an absolute must.

lang

I'm just waiting on some sausages to defrost before cooking up a Coddle for eating tomorrow.

Ingredients:

• 6x Pale Cure Back Rashers, chopped into bite-sized pieces
• 6x Sausages (kinda between a breakfast sized and a dinner sized)
• 1.5x White Onion, diced
• 2x Carrots, cut in half length-ways and then chopped into half-moons (fairly thin)
• Spuds... hard to say how much really, peeled and chopped into bite-sized pieces. Took half a softball-sized spud and diced it small to thicken broth.
• A pinch or two of curry powder
• Sprinkling of some dried parsley (not sure on measurements, whatever you fancy)
• I might add in a small handful of Barley too, but unsure atm.

So, here's how I make it:

1. Boil the sausages for a few minutes... take out of the pot and leave to cool for a few minutes before chopping into bite-sized pieces.
2. While waiting for the sausages to cool, add the onion, carrot and rashers to the pot and bring to the boil.
3. Once you've chopped the sausages then add them back into the pot along with any juices that came out of them.
4. (If adding Barley do so now)
5. About 40 minutes before the cooking is finished you need to add the spuds. It would be at this stage I would add the dried herbs too.
6. About 10 minutes before the cooking is finished add the finely diced spuds to thicken the broth.
7. (There is nothing to say you can't add some cornflour just before it is finsihed cooking if the broth is too thin for your liking).
8. I don't really have a cooking time for it... it'll be done when the spuds are nice and soft, but not gone to mush... it's ok if some of them go to mush cos it'll thicken the broth further. Trust your own instincts :rolleyes:
9. Salt and Pepper to taste

It is so much better the day after you've made it in order to give the flavours time to mingle together. There are no hard and fast rules to making a Coddle... just make it as you like it... if you like lentils in it then add them. Recipes are there to be tweaked to your liking. No-one can tell you you are 'wrong' for adding (or not adding) a particular ingredient. Afterall, aren't rules there to be broken!!


Above all else, enjoy Coddle...it might look like something you puke up after a night on the batter but it's wonderfully delicious!!

lang

Quorum wrote: »

I find coddle WAY too salty, and I like salty food as a general rule.

Possible solution could be for you boil the Rashers and Sausages and then drain off about half of that liquid?? Personally I dont cos I love the saltiness of it. But fully get that it could be too salty for some ppls tastes.

Chronic Button

My mother used to make it with kidneys. Never did like that part.

I make it with sausages, carrots, onions and potatoes, boiled until the spuds are tender. At the last couple of minutes, I stir in leftover cooked ham or bacon, shredded, lots of chopped fresh parsley and salt and pepper. Serve with lots of crusty white bread and real butter.

I could go for a bowl of that good stuff right now...

anewme

Like Mark, I make mine with a Leek and Potato Soup. And very similar to that receipe. And I am a real dub.

My Granny (Lord rest her soul, threw in a packet of soup always) so thats the way I make it. My friend and I were going on about coddle and her mother (again long passed on now) was from the Inner City (Pearse St.) and they also made it with a packet of soup. So that's going back at least one or two generations. Round our way, thats the way all the neighbours made coddle. If you had said, that's not real recipe, they probably would have told you to "Leave it out"

Like us, they also made Goody(coming up to payday) and a Guggy egg in a cup! As did we. Sometimes recipes become "real" by the way people adapt them and thats good too I think.

elfy4eva

anewme wrote: »

Like Mark, I make mine with a Leek and Potato Soup. And very similar to that receipe. And I am a real dub.

My Granny (Lord rest her soul, threw in a packet of soup always) so thats the way I make it. My friend and I were going on about coddle and her mother (again long passed on now) was from the Inner City (Pearse St.) and they also made it with a packet of soup. So that's going back at least one or two generations. Round our way, thats the way all the neighbours made coddle. If you had said, that's not real recipe, they probably would have told you to "Leave it out"

Like us, they also made Goody(coming up to payday) and a Guggy egg in a cup! As did we. Sometimes recipes become "real" by the way people adapt them and thats good too I think.

Oh yes packet of Leek and Potato all the way absolutely no different than throwing in a stock cube it's the same basic stuff, makes a brilliant base for the rest of the coddle. Although ders absolutely lashings of salt between the soup and the Rashers, so i wouldnt be adding any more! Another thing is if the sausage skin puts ya off (as it does with me sometimes) Denny and Tesco do skinless sausages that are the business in a coddle. Tesco ones are cheap as chips they're only like 1.69 in Galway for a pack of 16 and delicious too!

ann0

looks like a plate of willy s but saying that a coddle tastes great.i cant eat the sausages though il eat the ham or bacon

Corvo

ann0 wrote: »

looks like a plate of willy s but saying that a coddle tastes great.i cant eat the sausages though il eat the ham or bacon

Ah jaysus.

Dizzyblonde

Mod note:I closed this thread yesterday in error. It's open again, so bring on the coddle worship

ellejay

I made Coddle for the first time about a month ago.
The thoughts of tasting those boiled sausages were killing me!!!
But It was really gorgeous, made it again last week and just as nice.

Can't believe such a simple dish was so tasty.
Didn't need to thicken it with soup btw.