Dublin Coddle Recipes

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DUBLIN CODDLE



Dublin Coddle image

Make and share this Dublin Coddle recipe from Food.com.

Provided by Millereg

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs seasoned pork sausage
2 large diced onions
1 lb lean bacon
2 cloves garlic, sliced
4 large potatoes, peeled and sliced
2 carrots, sliced
herbs
pepper (to season)
hard alcoholic cider or cider
Calories1538.3
Fat111.8
SaturatedFat37.1
Cholesterol240.6
Sodium2434.8
Carbohydrate75.6
Fiber10.3
Sugar7.5
Protein56.1

Steps:

  • Heat some oil in a pan, add onions and garlic and fry until soft.
  • Put sausages, bacon, potatoes, and carrots in the pan with the onions and garlic.
  • Cover with cider and cook over moderate heat for 1 hour.

IRISH CODDLE



Irish Coddle image

Home comfort food for the recession

Provided by helenb123

Time 2h

Yield Serves 4

Number Of Ingredients 9

900g potatoes, peeled and sliced into slices
(approx thickness of euro coin)
500 ml chicken stock
450 g sausages, cut into large chunks
225g lean bacon or cooked ham cut into thick strips
Large onion, peeled and thickly sliced
2 or 3 large carrots, peeled and sliced
Salt and black pepper
2 tablespoons chopped parsley

Steps:

  • Brown the sausages and bacon in a frying pan for a few minutes. Place half the sausages and bacon in the bottom of a large, oven proof casserole
  • Add half the onions, potatoes, carrots, salt, pepper and parsley . Add another layer of meat and vegetables, season to taste
  • Cover with a lid and cook in a slow oven (180 degress, gas mark 3) for about 2 hours
  • Remove the lid for the last 30 minutes and dot the top layer with butter (this allows the top layer to colour and crisp up)

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
Calories284.4 calories
Carbohydrate18.1 g
Cholesterol57.1 mg
Fat16.3 g
Fiber2.5 g
Protein16.3 g
SaturatedFat5.7 g
Sodium851.6 mg
Sugar7.3 g

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.

DUBLIN CODDLE



Dublin Coddle image

Categories     Soup/Stew     Potato     Stew     St. Patrick's Day     Dinner     Bacon     Sausage     Winter     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 10

2kg (4 1/2lb) potatoes, peeled
500ml (1 pint) boiled water
1 ham, chicken or beef stock cube (optional)
450g (1lb) good quality pork sausages
450g (1lb) piece thick-cut bacon
2 large onions, sliced
1 tablespoon finely chopped fresh parsley
salt and coarse ground pepper to serve
to serve
fresh soda bread

Steps:

  • 1. Preheat oven to 150°C/300°F/Gas 2.
  • 2. Cut any larger potatoes into three or four pieces, leaving smaller ones whole so that they will cook evenly. Dissolve the stock cube in the boiled water, if using.
  • 3. Grill the sausages and bacon long enough to colour them but taking care not to dry them out. Drain on paper towels and chop the bacon into 2 1/2cm (1in) pieces. You can chop the sausages into bite-sized pieces, though some prefer to leave them whole.
  • 4. In a large ovenproof casserole dish with a tight lid, layer the onions, bacon, sausages and potatoes, seasoning each layer liberally with pepper and parsley. Continue until the ingredients are used up and pour the hot water or bouillon mixture over the top.
  • 5. On the stove, bring the liquid to a boil. Immediately reduce heat and cover the pot. You may like to put a layer of foil underneath the pot lid to help seal it.
  • 6. Place the covered pot in preheated oven and cook for at least three hours (up to four or five hours will not hurt it). After two hours, check liquid levels and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
  • 7. Serve hot with fresh soda bread to mop up the lovely gravy.

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
Calories476.8 calories
Carbohydrate67.3 g
Cholesterol51.6 mg
Fat14.8 g
Fiber8.6 g
Protein19.7 g
SaturatedFat4.2 g
Sodium526.7 mg
Sugar4.1 g

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.

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