Coddle Recipe

Seve OB

Of course it's a stew

s3rtvdbwfj81ch

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...

Benihunter

Love me some coddle, I say this as a Meath man which is probably sacrilege. But anyway coddle traditionalists please avert your eyes because this one will sting, I cooked it recently using the following ingredients:

x18 Superquinn sausages

450g Back bacon cut into thick chunks

x3 slices of white pudding (this crumbles and thickens the broth)

800g rooster spuds

x4 carrots

x4 sweet small white onions

x2 packs of mushrooms

x3 garlic cloves

1L chicken stock

Parsley and thyme to season

I cooked that in the slow cooker for 4-5 hours and it was gorgeous. It was my first time using the back bacon in chunks rather than just the standard back rashers and I'd highly recommend it, the bacon was beautiful and tender and the lumps of meat went down a treat 🤤

AndyBoBandy

https://www.boards.ie/discussion/comment/107949643#Comment_107949643

Still have not changed a single atom away from this recipe and it still serves me well.

Benihunter

https://www.boards.ie/discussion/comment/123839538#Comment_123839538

Nothing wrong with that recipe, I really like the idea of adding knorr potato and leak soup, I might give that a go next time instead of the chicken stock, thanks for the tip

D_Luke

That looks pretty much bang on. Skimming the fat at the start is common enough, though some people leave a bit in for flavour. As for the bacon, could well have been collar or even back rashers that were soaked first plenty of old recipes called for that to take the saltiness out. Herbs-wise, parsley and thyme are the usual but a bay leaf or two wouldn’t be out of place either. Sounds like you’re on the right track anyway.

the beer revolu

7 years later and I still haven't made this Dublin stew 🤷

Benihunter

https://www.boards.ie/discussion/comment/123840385#Comment_123840385

Do it this weekend, and report back to us, you won't regret it!

RoTelly

Carrots, Onions, Potatoes, Rashers, Sausages, Pepper, some herbs of your choosing easiest is mixed herbs but fresh ones rather than dry if you can.

not fatty rashers, should be lean. Good butcher sausages.

I have started using cocktail sausages, no need to chop them up.

All goes in the pot together, vegetables first then your meat add water. Bring too the boil, stir and let simmer. Simple.

No pudding, or tomatoes, next you'll be adding beans and hash browns.

And one more thing … no **** garlic … it doesn't work with at all, its just hangs around … soaking into the sausages… my sister does this and ruins a good coodle.

stargazer 68

No potatoes and no carrots 😁. My mam always cooked the spuds separately so the soup wasn't thick and there was more of it. She always added an oxo as she didn't like the look of the white soup so I do too. Hubbie makes his completely differently too.

Our butcher sells coddle packs which has lumps of bacon instead of the rashers.

Benihunter

https://www.boards.ie/discussion/comment/123840753#Comment_123840753

Hmm beans and hash browns you say, not a bad idea 😉

Ah no, I started adding white pudding just to see what it would taste like, I know it's not traditional. Have to say though it adds great flavour and it thickens the broth as well because it breaks up during the boiling (I love coddle nice and thick)

RoTelly

https://www.boards.ie/discussion/comment/123840783#Comment_123840783

I don't eat pudding at all so wouldn't be for me, but yes some of your potatoes should go to mush to help thicken the broth.

https://www.boards.ie/discussion/comment/123840775#Comment_123840775

Yeah heard of this brown coddle from a colleague years ago who only ate sausages and sausage sambos, I asked her did she like coddle and she said yes "but not the white coddle", then she told me you add oxtail soup!

For me it is a simple one pot dish, cheap and wholesome.

Benihunter

https://www.boards.ie/discussion/comment/123840812#Comment_123840812

No bother, sure to each their own.

On the brown coddle, my sister's mother in law is an old school Dub from the liberties and she puts a few oxos into her coddle. I've tried it and while I love it in beef stew it's not for me when it comes to coddle.

RoTelly

Coddle on the boil, now if you really want to be fancy ….

Why not add a drop on Cider to it? …

Or

A nob of Dijon Mustard

Or

How about those fancy sausage with apple and mustard already in them.

The Hill Billy

That would undoubtedly make a delicious sausage and bacon stew, but it would not be a Coddle.

A Coddle that is 'fancied-up' is no longer a Coddle.