Coddle

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

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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

Water, spuds, rashers, sausages. Pepper.

Boil it up, simmer. Eat.

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

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!!!

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.

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?

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!

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.

cofy

Spanish Eyes wrote: »

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!

You are not alone, I have 3 in this house who will not eat stew if they see a bit of stewed onion.:D:D:D

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!

So basically it's not A dish, it's a concept. That you make up as you go along.. :-)

katydid wrote: »

So basically it's not A dish, it's a concept. That you make up as you go along.. :-)

Yup, like most stews and casseroles.

Random_Name wrote: »

Yup, like most stews and casseroles.

Yes, but I assumed "coddle" was an actual dish.

tfak85

katydid wrote: »

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

I wouldn't be able to do the aul boiled sausages and I imagine rashers straight in will leave lots and lots of scummy stuff on the top too!

I like the theory that it's a concept!

katydid wrote: »

Yes, but I assumed "coddle" was an actual dish.

Only in the way Irish Stew is a dish, if you get what I mean.

Random_Name wrote: »

Only in the way Irish Stew is a dish, if you get what I mean.

But the ingredients for Irish stew are fairly standard, aren't they? It appears that this coddle is basically whatever you're having yourself, done whatever way suits you. The only common denominator is rashers and sausages.

katydid wrote: »

But the ingredients for Irish stew are fairly standard, aren't they? It appears that this coddle is basically whatever you're having yourself, done whatever way suits you. The only common denominator is rashers and sausages.

Every recipe has it's own twist with the basics staying the same.