Coddle Recipe

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Thinking of making a coddle, like my mother used to make only its years since she passed and Im not sure I remember it properly!!

So assistance needed please:

Ingredients
Butchers sausages
Streaky rashers (and sometimes pork skirts? Do they still exist?)
Potatoes (waxy)
Onion
Carrot
Pearl Barley
White pepper
Parsley and Thyme


Method
Boil the sausages and streaky rashers in stock - then allow to cool and skim off the fat.

Add everything else except the parsley and thyme, roughly chopped, add more water or stock, bring to boil and simmer gently for 45 minutes or so. Add the parsley and thyme and give it another 10/15 minutes.

Does that sound reasonable? Im confused about the fat skimming. I have a feeling it was done once at the start but then perhaps again later on?

Also confused about the bacon. I distinctly remember streaky rashers and pork skirts sometimes, but there might have been another type of bacon from time to time that was soaked overnight then the water thrown out.

I also seem to remember more herbs but not sure what.

Any info gratefully appreciated.

ellejay

I've come to realise that Coddle is subjective to the eater!!
Just go with your recipe and see how it tastes.
But FYI make it the day before.

You've got to think back to the times it was made, it was a poor mans dish.
They wouldn't have put Herbs in and I've to stop myself adding garlic.

"They" say you should use fatty sausages and just normal rashers.

I didn't skim at all.

My friend uses a tin of potato and leek soup, but I just use stock and add a floury potato.

If it's any help, here's what I do.
Roughly chop up carrots,
Chop celery and onion a little smaller.
Chop up Rashers - my own opinion is that streaky would be too salty.
Chop up a floury potato or two to thicken.
Brown them off in a large pot with a little oil.
Just about cover the veg with stock.
Simmer til veg is soft, about 40 mins.
Add in the Sausages (clonakilty) - I chop them, my friend thinks that's a criminal offence.

Simmer for another 20 mins or so.

It's a salty dish so don't add too much more.
It thickens overnight.

There was a thread on this some years ago, I'll look for it.
photo-18.JPG

Link to previous thread I was thinking of:
https://www.boards.ie/vbulletin/showthread.php?t=2054885861&page=3

There's loads of other threads

Edited to say, you've GOT to eat with fresh crusty bread and real butter spread thickly.

kellyshell

NO CARROTS

Sausages
Ham pieces
Onion
Spuds
My mammy would add couple of halved tomatoes
And cardinal sin.................oxtail soup (Delicious)
No herbs

Oh and agree with the omment of crusty bread and butter

Leinster1980

Nooooooooooo it has to be white leek and potato soup!!!!!

kellyshell wrote: »

NO CARROTS

Sausages
Ham pieces
Onion
Spuds
My mammy would add couple of halved tomatoes
And cardinal sin.................oxtail soup (Delicious)
No herbs

Oh and agree with the omment of crusty bread and butter

Gloomtastic!

All coddle recipes are different because all households are different. My Mum used to occasionally make coddle but it was nothing special.

Her Rasher and Sausage Pie however, was food for the gods!

https://touch.boards.ie/thread/2057392393/1/#post94569139

I like to think of it as middle class coddle :rolleyes:

magentis

All sounds fairly vile to be honest.And I'm from Cork.Grew up on tripe and drisheen,crubeens,skirts and kidneys.Coddle just sounds awful.

magentis

Gloomtastic! wrote: »

All coddle recipes are different because all households are different. My Mum used to occasionally make coddle but it was nothing special.

Her Rasher and Sausage Pie however, was food for the gods!

https://touch.boards.ie/thread/2057392393/1/#post94569139

I like to think of it as middle class coddle :rolleyes:

That rasher and sausage pie sounds very nice though.

ellejay

magentis wrote: »

All sounds fairly vile to be honest.And I'm from Cork.Grew up on tripe and drisheen,crubeens,skirts and kidneys.Coddle just sounds awful.

Thought that too til I cooked it for other half.
Had a taste after cooking it and really it's a taste sensation.

it's a cheap and handy dish to make - you should try it for pig iron

AndyBoBandy

Potatoes (Roosters) peeled & chopped appropriately
Sausages (12-18) (Preferably Superquinn), cut into 1-2 cm lengths
Bacon rashers (16) (with the fat cut off)
1 onion diced

All in a pot of water and brought to the boil

Next add a packet of Knorr Leek & Potato soup to a mug, and top up the mug with milk and stir it into a thick paste. When the water is approaching boiling, slowly introduce the paste to the pot, constantly stirring. Once all the paste is added, add some salt & pepper to season, give another big stir and simmer for a minimum of 2 hours.

I've been making it this way since I was a kid. A recipe my grandmother (from Ringsend) passed onto me.

So so easy, and so so good.

.......

Id love to compile a list of various coddle recipes.

Im giggling away at carrots being a sin but tomatoes being acceptable!!

And soup mix - ah stop! (although Ive a feeling my mammy cheated with the soup sometimes too!).

aaakev

magentis wrote: »

All sounds fairly vile to be honest.And I'm from Cork.Grew up on tripe and drisheen,crubeens,skirts and kidneys.Coddle just sounds awful.

I was surprised when i moved outside dublin 20 years ago how few people knew about coddle, even to this day i have friends who never heard of it until its being made in my house!

My wife makes a savage coddle, i think i need it for dinner today now....

Hannibal_Smith

I put a teaspoon of curry powder in . If it was good enough for my granny it's good enough for me. I also use proper rashers cut up, rather than streaky bacon. Nothing better than taking your spoon out of the bowl and seeing you've hit the jackpot with a bit of sausage and a bit of rasher!

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Hannibal_Smith wrote: »

I put a teaspoon of curry powder in . If it was good enough for my granny it's good enough for me. I also use proper rashers cut up, rather than streaky bacon. Nothing better than taking your spoon out of the bowl and seeing you've hit the jackpot with a bit of sausage and a bit of rasher!

oooh - you just reminded me my mammy used to throw in a spoon of worchester sauce (is that what its called?)

aaakev

Hannibal_Smith wrote: »

I put a teaspoon of curry powder in . If it was good enough for my granny it's good enough for me. I also use proper rashers cut up, rather than streaky bacon. Nothing better than taking your spoon out of the bowl and seeing you've hit the jackpot with a bit of sausage and a bit of rasher!

Hang on, you cut up the sausages and rashers before ya cook it??! We leave them whole!

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aaakev wrote: »

My wife makes a savage coddle, i think i need it for dinner today now....

Will you ask her for the recipe please?

kellyshell

Its amazing all the different ways its made!

My mammy put the oxtail soup in because me and the sis wouldnt eat it white. The tomatoes...........she had a few going soft so instead of wasting she threw them in!

My aunt would have a white coddle for breakfast and would poach an egg in it as well

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kellyshell wrote: »

My aunt would have a white coddle for breakfast and would poach an egg in it as well

Sounds amazing.

We only ever had it white.

To me, its the taste of Saturdays of my childhood. I have a particularly strong association with Live Aid and coddle (must have been a good batch that day).

Speaking of batch - nothing like dipping a crusty batch heel in your coddle.

Alun

Surely the wide variation in "recipes" for coddle is down to what it was fundamentally, a means of getting rid of leftovers. If you're living in abject poverty in a tenement building in inner city Dublin at the end of the 19th century and you have a spare carrot lying around that's starting to look a bit dodgy, what are you going to do? Throw it away or chuck it in the coddle? Same goes for any other random ingredient you might have lying around.

Hannibal_Smith

aaakev wrote: »

Hang on, you cut up the sausages and rashers before ya cook it??! We leave them whole!

Not the sausages...just the rashers. The sausages will cut with the spoon *drool*

Hannibal_Smith

....... wrote: »

oooh - you just reminded me my mammy used to throw in a spoon of worchester sauce (is that what its called?)

Hah! You just reminded me back...my grandad used to put it on when it was served up to him. I totally forgot...must try it next time.

kellyshell

....... wrote: »

Sounds amazing.

We only ever had it white.

To me, its the taste of Saturdays of my childhood. I have a particularly strong association with Live Aid and coddle (must have been a good batch that day).

Speaking of batch - nothing like dipping a crusty batch heel in your coddle.

Yeh but when she had it white it was just the water with the meat juices!!! Same for all my mammy's side of the family!!!

and yeah a coddle sambo on batch bread is delicious!

Gavin "shels"

....... wrote: »

We only ever had it white.

It should only ever be white!!

No carrots, no tomatoes, no herbs, no nothing!! My mam cringes at the thought of any of that malarky and I'd say my nan would turn in her grave given her inner city roots!

Water,
Superquinn (a bit fancy I know) Sausages (cut the skin off before putting in to the pot and leave whole),
Chunks off a Ham/Bacon Joint or nice chunky bacon from Meath St,
Potatoes (not too small or just goes to mush),
Onion (we leave it hole as I hate onion, so we cook it then chuck it in the bin).

Optional some brown bread or batch loaf!

kellyshell

Gavin shels wrote: »

It should only ever be white!!

No carrots, no tomatoes, no herbs, no nothing!! My mam cringes at the thought of any of that malarky and I'd say my nan would turn in her grave given her inner city roots!

Water,
Superquinn (a bit fancy I know) Sausages (cut the skin off before putting in to the pot and leave whole),
Chunks off a Ham/Bacon Joint or nice chunky bacon from Meath St,
Potatoes (not too small or just goes to mush),
Onion (we leave it hole as I hate onion, so we cook it then chuck it in the bin).

Optional some brown bread or batch loaf!

Meath Street!!!! Best butchers up that street!!
That's pretty much how my lot did it except my mammy had two fussy f*ckers so had to change it slightly haha

aaakev

....... wrote: »

Will you ask her for the recipe please?

I could tell you but id have to kill you

Leinster1980

Exactly how I make it, so good! Especially with a really good batch/turnover with real butter!

AndyBoBandy wrote: »

Potatoes (Roosters) peeled & chopped appropriately
Sausages (12-18) (Preferably Superquinn), cut into 1-2 cm lengths
Bacon rashers (16) (with the fat cut off)
1 onion diced

All in a pot of water and brought to the boil

Next add a packet of Knorr Leek & Potato soup to a mug, and top up the mug with milk and stir it into a thick paste. When the water is approaching boiling, slowly introduce the paste to the pot, constantly stirring. Once all the paste is added, add some salt & pepper to season, give another big stir and simmer for a minimum of 2 hours.

I've been making it this way since I was a kid. A recipe my grandmother (from Ringsend) passed onto me.

So so easy, and so so good.

the beer revolu

I don't buy the idea that coddle was a leftovers dish.
Uncooked rashers, sausages, potatoes and onions aren't leftovers, they are ingredients in themselves.

Anyway, I've never had or made coddle but I keep meaning to.

My (Cork:eek:) coddle will have carrots, onion and celery.
It will also have thyme and parsley (fresh).
It most certainly will not have any packet soup in it.
I'm thinking that it won't need stock - just water but I'm open about that.
I will use bacon pieces (maybe streaky/belly) rather than rashers.
I might just brown the sausages:eek::eek::eek::D:D

Some funny attitudes to streaky bacon here.
One poster using "proper rashers", rather than streaky and another poster suggesting that streaky rashers are saltier than loin

Streaky bacon for the win!!

I hope I haven't upset tooo many people with my Cork coddle.

BTW, drisheen is one of the most foul foodstuffs ever created.

GBX

Gonna start making it soon. As said, each house has their own variant. My mam makes it using the bacon bits from the butchers or Aldi.
I see Worcester Sauce mentioned. I've thrown a few splashes in after its cook for my own taste occasionally but wouldnt put it in from the start!

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aaakev wrote: »

I could tell you but id have to kill you

I would accept a compromise whereby you just send me some coddle to eat?

aaakev

....... wrote: »

I would accept a compromise whereby you just send me some coddle to eat?

Wife to me to feck off that she will make it next week because she has not got the ingredients. Ill stickit in the post next week, it'll take a day or 2 to get to you but its always better after a couple of days!

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aaakev wrote: »

Wife to me to feck off that she will make it next week because she has not got the ingredients. Ill stickit in the post next week, it'll take a day or 2 to get to you but its always better after a couple of days!

Itll be at its best!!

RobbingBandit

No carrots that's a stew

Potatos peeled cut in two
Onions sliced or Shalots
Rashers back and streaky
White Pudding never black
Tomatoes fresh not tinned
Kearns Sausages
Sub. pork sausages Denny

Tomatoes in a coddle is blasphemy.

Gavin "shels"

the beer revolu wrote: »

I don't buy the idea that coddle was a leftovers dish.
Uncooked rashers, sausages, potatoes and onions aren't leftovers, they are ingredients in themselves.

Anyway, I've never had or made coddle but I keep meaning to.

My (Cork:eek:) coddle will have carrots, onion and celery.
It will also have thyme and parsley (fresh).
It most certainly will not have any packet soup in it.
I'm thinking that it won't need stock - just water but I'm open about that.
I will use bacon pieces (maybe streaky/belly) rather than rashers.
I might just brown the sausages:eek::eek::eek::D:D

Some funny attitudes to streaky bacon here.
One poster using "proper rashers", rather than streaky and another poster suggesting that streaky rashers are saltier than loin

Streaky bacon for the win!!

I hope I haven't upset tooo many people with my Cork coddle.

BTW, drisheen is one of the most foul foodstuffs ever created.

Stick to your stews Corkie!!

Dizzyblonde

My mother's coddle was:

Back rashers, sausages, sliced onions, floury potatoes, a few tomatoes cut in half, a handful of pearl barley, a chicken stock cube and a pinch of mixed herbs.

the beer revolu

Dizzyblonde wrote: »

My mother's coddle was:

Back rashers, sausages, sliced onions, floury potatoes, a few tomatoes cut in half, a handful of pearl barley, a chicken stock cube and a pinch of mixed herbs.

Ooh.
I reckon there might be pearl barley in my Cork coddle, too.
I'm thinking it's basically an Irish stew with rashers and sausages instead of lamb/mutton.

the beer revolu

Gavin "shels" wrote: »

Stick to your stews Corkie!!

Coddle is a stew!

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the beer revolu wrote: »

Coddle is a stew!

Blasphemy!!!

Coddle is NOT a stew!

the beer revolu

....... wrote: »

Blasphemy!!!

Coddle is NOT a stew!

Meat and vegetables cooked in liquid in a pot on the hob. That's stew.

Day Lewin

So much to say about this...some factual, and some folklore.

But to shoot down one misconception, coddle is NOT "leftovers" unless there's nothing else in the house: in which case, a thrifty mother might chuck in whatever she's got, including even carrots (which are cheap) but that isn't the purist's coddle.

The real thing is a model of minimalism, an economical symphony of local flavours, cooked on the one fireplace in your simple rented room, in your one pot.
Traditional Saturday supper in Dublin.
See the pared-down purist's recipe, here:
http://thetastebudtest.blogspot.com/2011/01/coddle.html

Hannibal_Smith

the beer revolu wrote: »

Coddle is a stew!

This is why Dublin is the capital :rolleyes:

B0jangles

I never thought about it before, but I suppose the name comes from the same origin as the old-english word 'caudle'?

the beer revolu

Hannibal_Smith wrote: »

This is why Dublin is the capital :rolleyes:

Dublin is the capital because people there think that their regional stew is somehow not a stew?
That's interesting.

For other uses, see Stew (disambiguation).

A stew is a combination of solid foodingredients that have been cooked in liquidand served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) and may include meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, stock is also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle.

Gloomtastic!

I can see this thread going the chicken road shortly - downhill. :eek:

People are quite passionate about their coddle it seems. My question is, if it’s not a stew, what is it?

Please keep it sweet people, please!

The Gloomster

Day Lewin

In cooking "To coddle" means to simmer very very gently, below boiling point.
You can make a "coddled egg" for instance (though I don't recommend)

This is a critical point for a Dublin Coddle, since the ingredients should tenderise, and blend their flavours, without disintegrating into slush, or becoming a weak swimmy liquid.
Finished consistency and balance of flavours are extremely important with this simple dish, which otherwise can quickly become what Elizabeth David tellingly described as "a dustbin of leftovers".

Simple traditional "poor-people's" cooking actually need more care and attention to detail than classic cuisine, not less.
Try it and see!

the beer revolu

EtymologyEdit

The name comes from the verb coddle, meaning to cook food in water below boiling (see coddled egg), which in turn derives from caudle, which comes from the French term meaning ‘to boil gently, parboil or stew’.[2]

Hannibal_Smith

the beer revolu wrote: »

Dublin is the capital because people there think that their regional stew is somehow not a stew?
That's interesting.

For other uses, see Stew (disambiguation).

A stew is a combination of solid foodingredients that have been cooked in liquidand served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) and may include meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, stock is also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle.

It was just a light hearted comment, no seriousness meant by it at all. Apologies for the offence taken.

I would call it a soup type dish rather than a stew. At the end of the day, I couldn't really care whether it's called a stew or not, as long as tomatoes are left out of it

the beer revolu

Honestly, no offense taken.
I'm having a laugh here, too.
Just find it genuinely funny that people are inststing that it isn't a stew.

I guess many people have a very singular idea of what stew is.

.......

Its definitely not a stew, its more of a thin broth.

I made it over the weekend, it was delicious. Tasted like childhood.

the beer revolu

....... wrote: »

Its definitely not a stew, its more of a thin broth.

I made it over the weekend, it was delicious. Tasted like childhood.

Of course it isn't.

.......

the beer revolu wrote: »

Of course it isn't.

If you want to call your coddle a stew then go for it.

Ill call mine a coddle.

the beer revolu

....... wrote: »

If you want to call your coddle a stew then go for it.

Ill call mine a coddle.

LOL
I meant to say
"Of Course it is" !

its more of a thin broth.

Yes, just like Irish Stew (but alas, half the country doesn't know what Irish stew is, either, but that's a whole other argument)

Anyway this is getting boring.
Seems people are very expert on coddle but don't really know what a stew is, by definition.

I'll report back when I finally get around to making my Cork coddle.