Coddle Recipe

Seve OB

Of course it's a stew

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This is the quintessential Coddle post on this forum

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.

Dizzyblonde

The Hill Billy wrote: »

The recipe in Day Lewin's link is very similar to the one i was given by my Nan.

Large onion halved & thinly sliced & layered in the bottom of the pot.
Large potato thinly sliced (to disintegrate & thicken the liquid) & layered on top of the onion.
Whole sausages & quartered back rashers (chunks of leftover boiled ham ok too) on top with a couple of sprigs of parsley & thyme.
More potatoes thickly sliced then layered on top.
Add water or veg stock almost to same level as potatoes & put on a medium high heat. As it is about to boil reduce heat & simmer for a couple of hours.
Don't stir.
Don't add tomatoes.
Don't add brown sauce.

That looks really good, more like a posh coddle with so little liquid. My memories are of a huge pot of liquid with everything floating in it. I must try it - though I'd have to add a few tomatoes...