Coddle

fxotoole

Mod note: Discussion split from "Here's What I Had for Dinner" thread.

I made Dublin coddle for paddy's day. Finishing off the last of it now, lovely stuff, very hearty dish

J Mysterio

fxotoole wrote: »

I made Dublin coddle for paddy's day. Finishing off the last of it now, lovely stuff, very hearty dish

No offense but doesnt look like coddle?

BaZmO*

J Mysterio wrote: »

No offense but doesnt look like coddle?

It's 3 day old coddle so it looks pretty spot on tbf. All the potatoes break down like in a standard stew.

It looks delicious.

But to me, coddle is a broth, not a stew or soup.

BaZmO*

Mystery Egg wrote: »

It looks delicious.

But to me, coddle is a broth, not a stew or soup.

A broth with potatoes.

Avada

I make mine quite thick because thats how I like it, thats the great thing about coddle, so many variations.

The Hill Billy

There are as many variations of Coddle as there are Mammys in Dublin.

MissFlitworth

The Hill Billy wrote: »

There are as many variations of Coddle as there are Mammys in Dublin.

But MY mammy's is the only right one (tomatoes, skin-on-unbrowned-sausages-boiled rashers-potatoes-water-white pepper? Right?

angeldelight

I wish someone would make me coddle... Am convinced I'd love it but there's so much variation I don't even know where to start!

the beer revolu

angeldelight wrote: »

I wish someone would make me coddle... Am convinced I'd love it but there's so much variation I don't even know where to start!

Decent rashers and sausages and don't add packet soup and you won't go too far wrong.

katydid

MissFlitworth wrote: »

But MY mammy's is the only right one (tomatoes, skin-on-unbrowned-sausages-boiled rashers-potatoes-water-white pepper? Right?

Sorry, but it sounds gross. I had a look at images of coddle because I've never seen it, and for the most part it looks very unappetising. BOILED rashers and sausages??????????????????

cofy

katydid wrote: »

Sorry, but it sounds gross. I had a look at images of coddle because I've never seen it, and for the most part it looks very unappetising. BOILED rashers and sausages??????????????????

It is real comfort food, it normally looks terrible but god it tastes good especially with some crusty bread rolls.

MissFlitworth

katydid wrote: »

Sorry, but it sounds gross. I had a look at images of coddle because I've never seen it, and for the most part it looks very unappetising. BOILED rashers and sausages??????????????????

It is most surely visually unappealing but it's delicious. Light peppery, bacon-y broth that a little sharp with tomato and bacon and sausages. Boiled sausages are really tasty. Although boiled sausage skin is interesting. If it was actually 'gross' you wouldn't get so many people scrapping over what the 'right' recipe is

Gloomtastic!

My memories of Coddle are just of pepper. Way too much pepper!

Dizzyblonde

MissFlitworth wrote: »

But MY mammy's is the only right one (tomatoes, skin-on-unbrowned-sausages-boiled rashers-potatoes-water-white pepper? Right?

That's identical to MY mammy's coddle

katydid wrote: »

Sorry, but it sounds gross. I had a look at images of coddle because I've never seen it, and for the most part it looks very unappetising. BOILED rashers and sausages??????????????????

Yes! It sounds and looks awful but tastes amazing.

seventeen sheep

katydid wrote: »

Sorry, but it sounds gross. I had a look at images of coddle because I've never seen it, and for the most part it looks very unappetising. BOILED rashers and sausages??????????????????

Boiled sausages look like strange little alien willies.

But I have to admit - as a non-Dub - coddle is actually lovely! It sounds strange, it doesn't look appetising, but it's yum!

Faith

Another non-Dub here who thinks coddle sounds horrible! But then again, I'm not the biggest fan of either bacon or sausages.

J Mysterio

The sausages are feckin rank in it. The rest... not so bad.

Faith

I split the coddle posts and gave its very own thread, as it's a hot topic, it seems

angeldelight

Can anyone recommend somewhere in Dublin that serves a nice coddle? Realistically the chances of me making it are pretty slim but would like to taste it

Oranage2

MissFlitworth wrote: »

But MY mammy's is the only right one (tomatoes, skin-on-unbrowned-sausages-boiled rashers-potatoes-water-white pepper? Right?

Ha I've never had coddle with tomatoes in it.

Same as yours but carrots and either chicken or vegetable soup mix.

Lovely Bloke

angeldelight wrote: »

Can anyone recommend somewhere in Dublin that serves a nice coddle? Realistically the chances of me making it are pretty slim but would like to taste it

I've had a passable coddle in The Brew Dock on Amiens St, but not sure if it's still on the menu there.

millie35

angeldelight wrote: »

Can anyone recommend somewhere in Dublin that serves a nice coddle? Realistically the chances of me making it are pretty slim but would like to taste it

They serve it in the Gravediggers pub, and it's delicious.

The Hill Billy

Tomatoes in a Coddle?! A more heinous crime against the culinary arts I have not heard! :pac:

Here's my recipe...

Finely chopped celery & thinly sliced onions into a pan & sweated in butter. Then add your sausages & rashers (or even better - the shredded leftovers of a joint of ham or a ham hock plus the bone). Sliced spuds* over the top of all that & then just about cover with chicken stock. Whack in any herbs you may have to hand such as parsley, thyme, mixed herbs or a bay leaf. Bring to the boil, then simmer gently for as long as you like**.

* I slice my spud into different thicknesses so that some break down fairly quickly & thicken the coddle, while others remain intact as chunks of spuddy goodness.

** If your preference is for a coddle with a thin liquor it can be eaten after an hour or so on the hob. For a thicker liquor - keep on the heat for longer so the spuds have time to break down more.

seventeen sheep

Have to agree that tomatoes in a coddle sounds just wrong!

MissFlitworth

The Hill Billy wrote: »

Tomatoes in a Coddle?! A more heinous crime against the culinary arts I have not heard! :pac:

Sir you have offended the honour of my family & I challenge you to a duel...




:D:D:D:D

Has to be those awful, barely ripe 'Quinnsworth in the 80s' looking 6 pack trays of tomatoes too. My grandad's personal recipe I'll have you know.

ElleEm

I don't eat coddle (boiled sausages, ugh!) but apparently I make a lovely one. I boil potatoes, carrots, onions, then add sausages. If I have rashers leftover in the fridge, I will chop up some of them and throw them in. Sometimes I add some smaller potatoes at the end so there are mushy ones and ones with a bit of bite, then I season. I have had the broth/ soup of it with bread before and it tastes delicious. I learned how to cook it from my da. I heard about people adding packet soup or barley before but never tomatoes.

cofy

We used to call it sausage stew, the way my mother always made it was, sausages, rashers, black pudding, onion and water. Ours was very simple compared to others here.:o The broth was very thin but very tasty when mopped up with bread.:)

Saganist

My Mammys recipe.

In a pot boil some bacon ribs and remove the froth that it produces ( too salty ).

Then add, one large onion cut in quarters, a load of sausages, a few spuds diced and a handful of sweet cherry tomatoes. Rashers are optional..

Let it simmer for an hour or so, or until you have the required thickness, then just before serving add a dash of Worcestershire sauce and plate up with a crusty roll.. Delicious.. In fact.. I have a goo now for a coddle. I'm off to make one

fleet_admiral

My recipe:

Diced Carrots
Diced spuds
Diced turnip
Diced onions
Finely chopped leek

Boil that with a few chicken stock stock cubes thrown in, a little thyme and Margoram and a pinch of salt and cracked black pepper. After about 20 minutes boiling add in the sausages (I always use hicks) and roughly sliced up rashers (Fat included).
Thicken a bit with a packet of potato soup.
Make homemade bread dont use shop bought.

As mentioned, Coddle is brilliant because there are so many variations. Its the Dublin Carbonara....

Polka_Dot

I've never actually tried coddle because I always thought it sounded/looked disgusting even though my mam's is apparently lovely! Maybe next time she makes it I'll give it a go since the general consensus is that it looks awful but tastes nice :P

Avada

I've got a pot of it on now.

MrWalsh

I haven't had it in years and I don't know my mammys recipe but I used to love it. Ours used have cocktail sausages, streaky rashers and pork skirts (I don't even know what a pork skirt is but they were lovely). There'd be a lot of skimming of fat and adding bits of thyme etc.... Spuds were boiled separately and added when served.

OldMrBrennan83

This post has been deleted.

ElleEm

Patww79 wrote: »

Whatever about tomatoes or boiled sausages, spuds with a 'bite' in any dish is the biggest crime!

I meant spuds that hold their shape.. most of my coddle potatoes become a mushy part of the liquid.

OldMrBrennan83

This post has been deleted.

eisenberg1

MissFlitworth wrote: »

It is most surely visually unappealing but it's delicious. Light peppery, bacon-y broth that a little sharp with tomato and bacon and sausages. Boiled sausages are really tasty. Although boiled sausage skin is interesting. If it was actually 'gross' you wouldn't get so many people scrapping over what the 'right' recipe is

Never heard of it with tomatoes..

seventeen sheep wrote: »

Boiled sausages look like strange little alien willies.
!

Known in Dublin as "Widows memories"

Coddle in days of old was basically boiling water, and add whatever was available, hence the variation on the recipes. It would start the week with what was left from Sunday (bacon or ham) and topped up as the week went along adding what you had. But the basics would be sausage, rashers, carrots and potatoes. IMO best served next day, with a good batch loaf.

First impressions usually are "It looks dreadful but tastes great"

Dizzyblonde

For me it just isn't real coddle without tomatoes.

When I was a child my father would sometimes boil a load of sausages and onions together and he and I would eat it in sandwiches with brown sauce

Spanish Eyes

Water, spuds, rashers, sausages. Pepper.

Boil it up, simmer. Eat.

Looks vile, but it's scrumilicious. Really delish. With Batch Bread. OMG.

katydid

Spanish Eyes wrote: »

Water, spuds, rashers, sausages. Pepper.

Boil it up, simmer. Eat.

Looks vile, but it's scrumilicious. Really delish. With Batch Bread. OMG.

We eat with our eyes. You'd have to blindfold me...

MrWalsh

katydid wrote: »

We eat with our eyes. You'd have to blindfold me...

I eat all sorts of things that look horrible but taste nice! Porridge, mushy peas, curry to name a few. We eat with our noses imo.....

The Hill Billy

katydid wrote: »

...You'd have to blindfold me...

50 Shades of Coddle? :pac:

fleet_admiral

Yeah dont forget the batch bread, or even better, turnover

tfak85

Made and tasted coddle for the first time ever tonight, inspired by this thread!

Chopped the streaky rashers into lardons and fried them off first to cook out some fat (they went soft in the broth anyway) and took the sausage meat out of the skins, made meatballs and fried those in the bacon grease before adding them to the stock. What a super tasty and cheap dinner!!!

katydid

tfak85 wrote: »

Made and tasted coddle for the first time ever tonight, inspired by this thread!

Chopped the streaky rashers into lardons and fried them off first to cook out some fat (they went soft in the broth anyway) and took the sausage meat out of the skins, made meatballs and fried those in the bacon grease before adding them to the stock. What a super tasty and cheap dinner!!!

Is that really coddle? I thought you were supposed to boil everything without frying it first? :-)

eisenberg1

tfak85 wrote: »

Made and tasted coddle for the first time ever tonight, inspired by this thread!

Chopped the streaky rashers into lardons and fried them off first to cook out some fat (they went soft in the broth anyway) and took the sausage meat out of the skins, made meatballs and fried those in the bacon grease before adding them to the stock. What a super tasty and cheap dinner!!!

It will be even better tomorrow.

Spanish Eyes

katydid wrote: »

Is that really coddle? I thought you were supposed to boil everything without frying it first? :-)

Yes that is the traditional method, and the one I use always. Yum.

But times move on and recipes are adapted I suppose.

As long as s/he enjoyed it, that's the main thing!

But....... simmered coddle, no pre frying, melting down spuds with a few chunkies is the real deal. Onions are allowed, although I don't use them, just don't like boiled onions!

Charlie19

Never heard of tomatoes in a coddle but I will throw a can in on my next pot. My mother would boil a few chicken drumsticks in along with the cocktail sausages, rashers and veg.

Like all stews and soups, the most important ingredient goes in at the table.

Worchester sauce.

cofy

Spanish Eyes wrote: »

Yes that is the traditional method, and the one I use always. Yum.

But times move on and recipes are adapted I suppose.

As long as s/he enjoyed it, that's the main thing!

But....... simmered coddle, no pre frying, melting down spuds with a few chunkies is the real deal. Onions are allowed, although I don't use them, just don't like boiled onions!

If it's the texture of the boiled onions that you don't like how about keeping the onion whole, (just make a cross about half way through the onion), to flavour the broth?

Spanish Eyes

cofy wrote: »

If it's the texture of the boiled onions that you don't like how about keeping the onion whole, (just make a cross about half way through the onion), to flavour the broth?

Brilliant idea for flavour. ( but shush, I have been known to throw some onion granules in!! God bless Tesco. I can't seem to get them anywhere else, and they are a godsend in lieu of boiled onions. When they have them in stock I buy jars and jars!

And Yes, it's the texture of slippery slimy boiled onions that I detest. Each to their own though!

Spanish Eyes

Charlie19 wrote: »

Never heard of tomatoes in a coddle but I will throw a can in on my next pot. My mother would boil a few chicken drumsticks in along with the cocktail sausages, rashers and veg.

Like all stews and soups, the most important ingredient goes in at the table.

Worchester sauce.

Keep the Worcestershire sauce if you want when it's served, but feck the tomatoes. Sorry, so wrong in this dish.

I doubt anyone saw a tomato back in the day when the dish was first made out of leftovers of this and that.