Dublin Coddle Irish Stew Recipes

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DUBLIN CODDLE RECIPE



Dublin Coddle Recipe image

Dublin Coddle is a hearty traditional Irish winter stew made with potatoes, sausages, and bacon. It's an easy dinner idea that's comforting, filling and perfect for cold winter nights.

Provided by Katerina | Diethood

Categories     Dinner

Time 1h15m

Number Of Ingredients 8

3 cups low sodium beef broth*
1 pound smoked sausages (, cut into thin rounds**)
1/2- pound thick-sliced good quality smoked bacon (, chopped into cubes***)
2 pounds russet potatoes ((about 6 potatoes), peeled and sliced into 1/2-inch thick rounds)
2 yellow onions (, sliced into thin rounds)
3 large carrots (, sliced into thin rounds (about 1-1/2 cups of carrot rounds))
salt and fresh ground pepper to taste
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 425F.
  • In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil.
  • Reduce heat to low and simmer for 10 minutes.
  • Transfer sausages and bacon to a bowl and reserve the broth.
  • Lightly grease a dutch oven or casserole dish with cooking spray.
  • Spread one-third of the potatoes on the bottom of the casserole dish.
  • Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper.
  • Spread a layer of the previously prepared sausages and bacon over the layer of onions.
  • Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.
  • Pour the reserved broth over the entire dish.
  • Cover with a lid and bake in the oven for 40 minutes.
  • Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes, or until lightly browned on top.
  • Remove from oven and let stand 5 minutes.
  • Ladle into bowls and garnish with fresh parsley.
  • Serve.

Nutrition Facts : Calories 539 kcal, Carbohydrate 35 g, Protein 19 g, Fat 35 g, SaturatedFat 12 g, Cholesterol 78 mg, Sodium 1142 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

DELICIOUS DUBLIN CODDLE



Delicious Dublin Coddle image

This coddle recipe is an easy-to-make traditional Irish dish known also as Dublin coddle and is comfort food of the highest degree.

Provided by Elaine Lemm

Categories     Entree     Dinner

Time 1h40m

Yield 4

Number Of Ingredients 7

2 tablespoons vegetable oil
2 medium onions, thinly sliced
4 ounces salty bacon, weighed without rind
6 pork sausages
2 carrots, peeled and finely sliced
8 ounces white potatoes, peeled and finely sliced
2 cups rich beef stock (or chicken stock )

Steps:

  • Lower the heat to 350 F / 175 C / Gas 4 and cook for a further 30 minutes, until bubbling and the potatoes are thoroughly cooked.
  • Enjoy.

Nutrition Facts : Calories 402 kcal, Carbohydrate 21 g, Cholesterol 58 mg, Fiber 3 g, Protein 21 g, SaturatedFat 7 g, Sodium 1016 mg, Sugar 5 g, Fat 26 g, ServingSize Serves 4 as a starter, 2 mains., UnsaturatedFat 0 g

DUBLIN CODDLE



Dublin Coddle image

Dublin Coddle is a classic pub meal you won't want to miss, this Irish stew is made in one pot with bacon, sausage, onions, carrots, and a golden potato crust. A dash of Guinness makes the broth sooooo good!

Provided by Sue Moran

Categories     Main Course

Time 1h

Number Of Ingredients 13

8 slices thick cut bacon, rough chopped
8 large fresh pork sausages (or whatever sausage you can get)
1/2 yellow onion, diced
3 leeks, trimmed, sliced, and washed
4 carrots, peeled and sliced
1/2 cup barley (uncooked)
1 cup chicken stock
1 cup beer
3 bay leaves
salt and black pepper
4 large yukon gold potatoes
2 Tbsp butter, melted
parsley, chopped

Steps:

  • Peel the potatoes and place in a bowl filled with cold water.
  • In a large braising pan or Dutch oven, cook the bacon until crisp. Remove the bacon to a plate, leaving a layer of grease in the pan.
  • Brown the sausages on both sides, and remove the to the plate.
  • Add the onons, carrots, and leeks to the pot in an even layer. Season lightly with salt and pepper.
  • Arrange the sausage and bacon over the veggies, along with the barley and bay leaves.
  • Pour the beer and broth over all. Season lightly with salt and pepper.
  • Thinly slice the potatoes and arrange in overlapping fashion over the top of the pan.
  • Bring the pan up to a boil, then turn down to low, cover, and let simmer gently (coddle it!) for 30 minutes. Meanwhile preheat the oven to 425F
  • Uncover the pan, brush the potatoes with melted butter, and then put in the oven (uncovered) for 15 minutes or until the potatoes are golden and tender. Check the potatoes with the tip of a sharp knife to be sure they're tender. Note: If you like you can place the pot under the broiler briefly to get more color on the crust, but watch carefully so it doesn't burn.
  • Sprinkle with parsley and serve asap with biscuits and beer!

Nutrition Facts : Calories 724 kcal, Carbohydrate 45 g, Protein 29 g, Fat 46 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 121 mg, Sodium 1098 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving

DUBLIN CODDLE



Dublin Coddle image

Cooked low and slow, this Dublin Coddle will make your home smell amazing! Make this authentic Irish recipe to celebrate St. Patrick's Day or for when you are craving warming comfort food.

Provided by Olivia Mesquita

Categories     Main Course

Time 2h25m

Number Of Ingredients 10

½ pound thick-cut bacon slices (diced)
1 pound Irish sausages bangers (or any other high-quality pork sausage)
2 large onions (sliced)
2 cloves garlic (minced)
1 cup stout beer (optional)
2 pounds Yukon Gold potatoes (peeled and quartered)
4 cups chicken broth
Freshly ground black pepper (to taste)
⅓ cup chopped parsley
Kosher salt (to taste)

Steps:

  • Preheat oven to 300ºF.
  • Place a large Dutch Oven on the stove, over medium-high heat, and add the diced bacon. Cook until golden brown, about 5 minutes. Using a slotted spoon, remove into a paper towel-lined plate, to soak up the excess grease. Reserve.
  • Add the sausages and brown on all sides, about 2 minutes per side. Remove and reserve.
  • Discard most of the fat rendered in the pot, leaving just a couple tablespoons. Add the onions and sauté until beginning to brown, 3-4 minutes. You can add a little vegetable oil, if needed. Then, add the garlic and sauté until fragrant, 1-2 minutes.
  • Optional: Pour the beer to deglaze the pot, cooking and scraping all the browned bits from the bottom, until almost all evaporated. Remove the onions and reserve.
  • Remove the Dutch Oven from the heat.
  • Add half the potatoes to the bottom of the pot. Season with black pepper and sprinkle some chopped parsley. Then, add half the onions and top with half the cooked bacon. Repeat with another potato layer seasoned with pepper and parsley, followed by onions and bacon. Finish by layering the sausages, whole or cut into chunks.
  • Pour the chicken broth. Bring the pot back to the stove and bring to a boil, over medium-high heat.
  • Cover and transfer the pot to the oven. Cook for at least 2 hours (and up to 4 hours), checking every now and then to see if more liquid needs to be added. There should be at least 1 inch of liquid at the bottom of the pot at all times, to prevent burning.
  • Taste and season with salt and pepper, if needed.
  • Garnish with more parsley and serve!

Nutrition Facts : Calories 543 kcal, Carbohydrate 33 g, Protein 21 g, Fat 36 g, SaturatedFat 12 g, Cholesterol 79 mg, Sodium 1317 mg, Fiber 4 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 21 g, ServingSize 1 serving

DUBLIN CODDLE - IRISH SAUSAGE, BACON, ONION AND POTATO HOTPOT



Dublin Coddle - Irish Sausage, Bacon, Onion and Potato Hotpot image

This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favourite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin. In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while - making it an excellent dish for very busy people! The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew". The more recent version of the verb, "coddle," is still applied to gently cooked eggs, "Coddled Eggs". Please note, the sausages used should be the best quality 100% pork sausages you can get your hands on! This recipe would also work VERY well if cooked in a crock-pot, reduce the liquid by about half if cooking the coddle this way. Serve with Guinness and Irish soda bread. Although this is an easy to prepare one pot meal and its simplicity belies its amazing taste and flavour - comfort food at its best! Sláinte.

Provided by French Tart

Categories     Stew

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 kg potatoes
2 large onions, peeled and sliced thickly
450 g good quality pork sausages
450 g bacon, piece thick cut
500 ml water
1 beef or 1 chicken stock cube, if ham stock isn't available
3 -4 tablespoons fresh parsley, chopped
salt (to season)
coarse-ground pepper (to season)

Steps:

  • Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
  • Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).
  • Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
  • Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
  • To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!

Nutrition Facts : Calories 1273.3, Fat 81.1, SaturatedFat 26.9, Cholesterol 157.5, Sodium 1691, Carbohydrate 95.3, Fiber 12.4, Sugar 7.1, Protein 41

DUBLIN CODDLE



Dublin Coddle image

This dish always reminds me of cold winter nights in our flat in Ballymun, where my ex-wife used to make this traditional Dublin winter stew. It relies heavily on Irish sausage and bacon, so try and use these, if you can. If not, use a low-fat bacon, such as Canadian bacon, and a plain uncooked breakfast sausage. Because of the milk, this is sometimes referred to as a white stew.

Provided by wsf

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h

Yield 10

Number Of Ingredients 8

1 pound Irish sausages
1 pound bacon
1 pound potatoes, peeled and cut into large dice
2 large onions, roughly chopped
6 carrots, roughly chopped
1 quart chicken stock
1 quart whole milk
salt and pepper to taste

Steps:

  • Place a large Dutch oven over medium-high heat; cook the sausages and bacon in the bottom of the Dutch oven until the bacon is crisp; drain fat from the pan, reserving 1 tablespoon of drippings. Crumble the bacon and halve the sausages.
  • Heat the reserved drippings to the Dutch oven over low heat along with the crumbled bacon and sausages. Add the onions and carrots; cook and stir until the onions soften, 7 to 10 minutes. Stir in the stock and milk; bring to a simmer until the potatoes are fork tender 30 to 45 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 18.1 g, Cholesterol 57.1 mg, Fat 16.3 g, Fiber 2.5 g, Protein 16.3 g, SaturatedFat 5.7 g, Sodium 851.6 mg, Sugar 7.3 g

IRISH CODDLE



Irish Coddle image

Like many traditional dishes, the recipe for Irish coddle (also known as Dublin coddle) varies widely from family to family. Born in 1700s inner-city Dublin tenements, it's a grab-what-you-have kind of stew that simmers low and slow to peak deliciousness. The building blocks of the dish--bacon, sausage, onions, potatoes and plenty of parsley and black pepper--add up to more than the sum of their parts, creating a dark, flavorful broth and an incredibly warm bowl of nourishment. Serving with slices of soda bread is a must and adding a splash of Ireland's favorite beer, while optional, is very highly recommended!

Provided by Food Network Kitchen

Time 2h40m

Yield 6 servings

Number Of Ingredients 9

1 pound thick-cut bacon, cut into 1-inch pieces
1 pound Cumberland sausage or any mild pork sausage, cut into 1-inch pieces
2 large white onions, halved and thinly sliced
Kosher salt
1 cup fresh parsley leaves, finely chopped
Freshly ground black pepper
3 pounds russet potatoes, peeled and quartered
1/4 cup Irish stout, such as Guinness, optional
Irish soda bread, for serving

Steps:

  • Preheat the oven to 300 degrees F.
  • Add the bacon to a large Dutch oven and set over medium heat. Cook, stirring occasionally, until the fat renders, about 10 minutes. Add the sausage and increase the heat to medium high. Continue to cook, stirring occasionally, until the bacon and sausage are nicely browned, about 10 more minutes. Remove the pot from the heat and use a slotted spoon to transfer the bacon and sausage to a plate.
  • Drain the fat from the pot and return it to medium heat. Add the onions, a pinch of salt and 1/4 cup water. Use a wooden spoon to scrape the brown bits from the bottom and sides of the pot, then sprinkle the onions with 1 tablespoon of the parsley and plenty of black pepper. Layer the bacon and sausage over the onions and sprinkle with 1 tablespoon parsley and more black pepper. Layer the potatoes over the meat and add enough water to submerge everything but the potatoes, about 2 cups. Season the potato layer with a pinch of salt and plenty of black pepper and sprinkle with 1 tablespoon parsley. Bring the liquid to a boil (don't stir!), then cover and transfer to the oven. Bake, checking halfway to add more water if needed, until the onions are very tender and caramelized and the liquid has reduced slightly, about 2 hours.
  • Finish with a pour of stout, if using, and a final garnish of the remaining parsley. Serve immediately with soda bread.

CROCK POT IRISH STEW (DUBLIN CODDLE).



Crock Pot Irish Stew (Dublin Coddle). image

During WW2 with a shortage of meat, sausage and bacon was plentiful in Ireland. Hence the traditional Irish Stew (Dublin Coddle) was born. So me Ma told me and I believe her. Anyway every one who has ever tried this has loved it. It is a great crock pot dish for cold winter days and tastes even better the day after. St. Patricks Day would not be the same without it either, we always have a house full of friends all looking forward to Jonnie's stew. Please enjoy and seriously, this dish should come with a Government Health Warning........lol. Strange that it may seem, we do use CHICKEN STOCK and not beef stock as might be assumed, please trust us, the stock gives the flavour that you and your family/friends will enjoy. Some of the quantities you can play with and even thicken up the stew with corn starch and water, but please try the chicken stock, it works. Hope you enjoy. Please add your reviews and suggestions, we love to hear what you think.

Provided by Debi and Johnny

Categories     Stew

Time 5h20m

Yield 10-15 serving(s)

Number Of Ingredients 18

1 lb stewing beef
8 slices bacon (sliced)
1 lb breakfast sausage (sliced)
8 -10 white potatoes (quatered)
3 -4 celery (sliced)
1 large onion (sliced roughly)
2 -3 large parsnips (sliced)
6 -8 large carrots (sliced)
2 liters chicken stock
1/2 cup pearl barley
1 dash Worcestershire sauce
2 teaspoons sugar
2 -3 garlic cloves (diced)
1 dash salt and pepper, to taste
1 dash extra virgin olive oil
1 teaspoon basil (chopped)
1 teaspoon cilantro (chopped)
1 teaspoon parsley (chopped)

Steps:

  • Put a dash of Oil in a pan (we use our Wok) and heat adding the garlic and onion. Sear the stewing beef in the pan adding the worcestershire sauce. Cook for 5 minutes or until the beef is browned.
  • In your crock pot or stock pot add 1 L of chicken stock. Prepare vegatables and add.
  • Slice Sausage (into bite sized slices), bacon and add to pot.
  • Add pearl barley, herbs and sugar and stir.
  • Add the Stew Beef and contents of the Wok to pot/crock pot. Add Salt and pepper to taste.
  • A quick check will tell you how much of the second litre of chicken stock to add (enough to cover the contents of the crock/stock pot is all you need.).
  • Close to serving time we like to check the consistency and using corn starch and a little water thicken up to the desired texture.
  • Working long days this dish works for us when popped in the crock pot for 5 to 7 hours. When we cook it on the stove it takes about 3 to 5 on a low simmer.
  • We enjoy our stew with dinner buns, but from experience Irish Soda bread works really well. I will put a recipe up for this soon also. Please enjoy and look forward to your comments. Deb and John.

Nutrition Facts : Calories 474.2, Fat 20.6, SaturatedFat 6.7, Cholesterol 77.6, Sodium 1022.3, Carbohydrate 43.9, Fiber 5.4, Sugar 8, Protein 28.3

TRADITIONAL DUBLIN CODDLE



Traditional Dublin Coddle image

A true Irish dish which has been enjoyed for many a year by all Dubliners, soon to be enjoyed by your family over and over again! This is the bare bones traditional recipe but feel free to add garlic, a bay leaf, or other fresh herbs for flavor. It's also good if you replace the water with cider.

Provided by J. Boyle

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h40m

Yield 8

Number Of Ingredients 6

½ pound smoked streaky bacon
1 pound good-quality sausages
1 onion, thickly sliced
8 large potatoes, peeled and quartered
water to cover
1 tablespoon chopped parsley, or to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in the skillet. Slice into big chunky pieces and transfer to a large pot.
  • Cook sausages, turning occasionally, in the bacon grease until browned, about 5 minutes; add to the large pot. Cook and stir onion in the same skillet until softened, about 5 minutes. Transfer to the pot.
  • Arrange potatoes over onion. Pour in enough water to cover the potatoes. Cover the pot; bring water to a boil. Reduce heat to very low; simmer until potatoes are tender, 1 to 1 hour 30 minutes. Garnish with parsley.

Nutrition Facts : Calories 476.8 calories, Carbohydrate 67.3 g, Cholesterol 51.6 mg, Fat 14.8 g, Fiber 8.6 g, Protein 19.7 g, SaturatedFat 4.2 g, Sodium 526.7 mg, Sugar 4.1 g

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From cookist.com


HOW TO MAKE DUBLIN CODDLE - LONELY PLANET
2021-01-08 Step 4: Scatter with half the parsley, season with salt and pepper and add the stock. Step 5: Arrange the sausages on top of the vegetables, then the potatoes and bacon in layers above them. Step 6: Scatter with more parsley and season. Step 7: Cover and cook in the oven for 1 hour. Step 8: Remove the lid and return to the over for another 30 ...
From lonelyplanet.com


IRISH CODDLE (DUBLIN PORK STEW) | FUTURE OF MUSHROOMS
2022-03-11 Instructions. Preheat oven to 300°F. In a large Dutch oven, brown the bacon and the sausage until bacon renders, about 10 minutes. Stir in the onions, scraping up the brown bits from the bottom of the pan with a wooden spoon. Cook until onions are fragrant and soft.
From futureofmushrooms.com


DUBLIN CODDLE - SIMPLY SCRATCH
2015-02-25 Place bacon into a 5-quart Dutch oven and heat over medium to medium-low until cooked and crispy, about 18-20 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Sear sausages for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.
From simplyscratch.com


DUBLIN CODDLE - IRISH EXAMINER
Method. Sweat the onion: In a medium flameproof casserole over medium heat, melt the butter. Add the onion to the pot and let it sweat for about 8 minutes, until soft …
From irishexaminer.com


DUBLIN CODDLE RECIPE (IRISH POTATO AND SAUSAGE STEW) | KITCHN
2022-03-14 Uncover and generously brush the top layer of potatoes with the reserved bacon fat. Broil until the potatoes are golden brown at the edges, around 7 minutes. Let the coddle rest for 10 minutes. Sprinkle with the reserved parsley. Spoon into bowls, including the juices from the bottom of the pot.
From thekitchn.com


DUBLIN CODDLE: CLASSIC IRISH STEW • THE CRUMBY KITCHEN
2016-03-17 Instructions. In a large skillet set over medium heat, brown bacon and sausages about 10 minutes until evenly cooked through. Place bacon and sausage in a large stock pot or dutch oven, retaining fat in skillet. Reduce heat to medium-low, then add sliced onions to skillet and saute 15-20 minutes until well caramelized.
From thecrumbykitchen.com


DUBLIN CODDLE - RENAISSANCE MOM
2021-07-27 Instructions. Heat the cooking oil in a pot with a thick bottom. Add the sausages and cook, turning occasionally, until lightly browned and the skins burst. Transfer the sausages to a plate. In the remaining oil and rendered fat, sauté the garlic and onions. Add the diced carrots, then the potatoes. Pour in the broth.
From renaissance.mom


DUBLIN CODDLE (IRISH SAUSAGE AND POTATO STEW) - CLOSET COOKING
2022-03-14 Add the onion to the saucepan and cook until tender. Sprinkle the potatoes on top of the onions, followed by the bacon, sausage and the broth, bring to a boil, reduce the heat and simmer, covered, for 2 hours. (Option: Transfer the pot to a preheated 350F/180C oven and roast, covered, for 2 hours.
From closetcooking.com


SLOW COOKER DUBLIN CODDLE - COOKING WITHOUT REGRETS
2021-09-09 Caramelise the onions. Transfer the meat into the slow cooker. Return the frying pan to the heat and add the sliced onions. (Add a little more oil if necessary). Reduce the heat and fry for about 10 minutes so that the onions caramelise slowly.
From cookingwithoutregrets.com


SLOW COOKER DUBLIN CODDLE • CURIOUS CUISINIERE
2022-02-24 Remove from the heat and cut each sausage into 3-4 pieces. In the bowl of your slow cooker layer (in this order) onions, bacon, sausage pieces, and potatoes, sprinkling a little parsley between each layer. Pour the water over top of the ingredients. Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
From curiouscuisiniere.com


DUBLIN CODDLE RECIPE CREATES A COMFORTING STEW - SIMPLEMOST
2022-06-15 First, render slices of bacon in the pot, but just a little. Ten minutes or so should be enough. Remove and reserve all but a couple of tablespoons of the bacon fat then add the sausages and sear ...
From simplemost.com


INSTANT POT DUBLIN CODDLE | ONE POT RECIPES
2022-01-19 Quick and easy instant pot dublin coddle recipe, homemade with simple ingredients in 30 minutes. This Irish stew-like dish is full of sausages (bangers), bacon, potatoes, onions. This Irish classic is the perfect dish to serve on St. Patrick's Day or when you are in need of a hot, comforting, hearty meal. Colcannon and Fried Cabbage With Bacon are just as …
From onepotrecipes.com


DUBLIN CODDLE (IRISH SAUSAGE & POTATO STEW) - FED + FIT
2018-03-13 Preheat the oven to 350 F. Heat a large, lidded pot over medium heat and add the bacon. Cook until crisp, then remove from pot and roughly chop into thirds. Add the sausage to the pot, working in two batches, and cook 4-6 minutes per side until browned. Remove the sausage from the pot.
From fedandfit.com


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