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.
Recipe From allrecipes.com
Provided by wsf
Number Of Ingredients 8
- 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.
Home comfort food for the recession
Recipe From bbcgoodfood.com
Provided by helenb123
Yield Serves 4
Number Of Ingredients 9
- 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)
- 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
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.
Recipe From allrecipes.com
Provided by J. Boyle
Number Of Ingredients 6
- 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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DUBLIN CODDLE (IRISH SAUSAGE AND BACON STEW)
2019-12-31 · The Dublin Coddle is a rustic, wholesome, stew of sausage, bacon, leeks and potatoes. Perfect for St. Patrick's Day or any other day of the year. Facebook ; Twitter; Instagram; RSS; Home; About; Select Page. Dublin Coddle …
- Cook bacon in a large skillet over medium heat until just crisping around the edges. Remove from skillet, slice in half width-wise and set aside on paper towels. Reserve bacon grease.
- Wipe skillet clean with paper towels and return to heat. Cook the sausages for about 15 minutes or until well browned, turning once. if necessary, add a tablespoon or two of the bacon grease to prevent them from sticking. Remove from skillet, cut into bite sized pieces and set aside. (Note, the sausages probably won't be cooked through, but that's OK!)
- Reduce heat to medium low add the onions and cook, stirring often, for 7 to 10 minutes or until soft but not colored. Add more bacon grease if necessary.
DUBLIN CODDLE - AN IRISH CLASSIC - SAVING ROOM FOR DESSERT
2016-09-22 · Lightly brown the sausages in the bacon fat but do not fully cook. Set aside. Remove all but about 3 tablespoons of the bacon fat and discard. Add the sliced …
- Layer the sliced potatoes in a shingle pattern on the bottom of the Dutch Oven. Sprinkle the potatoes with about 2 teaspoons fresh ground pepper.
- Cook the bacon in a skillet until crisp. Drain on a paper towel lined plate and set aside. Lightly brown the sausages in the bacon fat but do not fully cook. Set aside.
DUBLIN CODDLE RECIPE - FOOD.COM
2002-03-14 · 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. Submit a Recipe …
TRADITIONAL DUBLIN CODDLE RECIPE - THE SPRUCE EATS
Gather the ingredients. Heat the oven to 425 F/220 C/gas 7. In a large frying pan or skillet, heat the oil. Add the onions and cook over a medium heat for about 4 minutes.
‘THERE ARE HUNDREDS OF CODDLE RECIPES, BUT MINE IS THE ...
2013-11-15 · A true Dublin Coddle is potatoes, bacon and sausages and it is the combination of these staple ingredients that makes a great dish. My Gran’s recipe is a …
DUBLIN CODDLE RECIPE - TESCO REAL FOOD
Dublin coddle recipe. 1 star; 2 star; 3 star; 4 star; 5 star; 20 ratings Rate. This traditional Irish potato, sausage and bacon stew hails from Dublin and is the ultimate comfort …
DUBLIN CODDLE - SIMPLY SCRATCH
2018-11-23 · And if you give this Dublin Coddle recipe a try, let me know! Snap a photo and tag me on twitter or instagram! Print Yield: 4 to 6 depending Dublin Coddle. An Irish, one-pot collaboration of …
- 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.
- Remove the pot from the burner and layer, onions with a pinch of salt and parsley, bacon, sausages, more parsley, potatoes and then a few pinches of both salt and pepper and the remaining minced parsley.
DUBLIN CODDLE RECIPE | TRADITIONAL IRISH WINTER STEW RECIPE
2016-03-14 · 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.
DUBLIN CODDLE ~ A QUICK COOKING IRISH STEW!
2021-03-03 · 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 …
- 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.
DUBLIN CODDLE RECIPE - BOUND BY FOOD
2017-11-12 · Add onions, cabbage, and garlic to pot. Cook onions, cabbage, and garlic until onions start to get soft and translucent, about 3-5 minutes. Season with salt and pepper. Layer bacon and …
- Once bacon is cooked, remove from pot and add in sausage to brown, cooking it in the bacon grease, cook about 5 minutes, turning occasionally so all sides brown evenly.
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2020-02-03 · In a large skillet, grill the sausages and bacon over medium heat until golden. Remove from the heat and cut each sausage into 3-4 pieces. In the bowl of your slow cooker layer (in this order) …
- In a large skillet, grill the sausages and bacon over medium heat until golden. 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.
DUBLIN CODDLE RECIPE (IRISH SAUSAGE AND POTATO STEW ...
2020-02-04 · Wholefully » Food » Dublin Coddle Recipe (Irish Sausage and Potato Stew) By Cassie Johnston. Recipe At-A-Glance... Holiday, Comfort Food 2 hrs, 15 min. Dublin Coddle is a traditional Irish potato and sausage stew that slow cooks in the oven. It’s great for St. Patrick’s Day or any day you need comfort food! Jump Directly to Recipe …
- Heat a large, oven-proof Dutch oven over high heat. Add in the bacon and cook until crisp, about five minutes. Remove the bacon to drain on paper towels. Leave the grease in the Dutch oven.
- Add the sausages in, a few at a time (don't crowd the pan), and cook on each side until just golden brown—no need to cook all the way through. Remove to a plate and continue with additional sausages. Remove to plate. When cool enough to handle. Slice into 1" pieces.
- Reduce the heat to low, and then whisk in the flour. Cook for 2 minutes, whisking constantly. Then remove from heat completely.
DUBLIN CODDLE - PUDGE FACTOR
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- Shingle potato slices in bottom of 9 x 9-inch baking dish. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper; set aside.
- Cook bacon in 12-inch skillet over medium heat until crispy, 12 to 14 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.
- Carefully add sausages to now-empty skillet and cook until lightly browned on tops and bottoms, about 5 minutes. Transfer to paper towel–lined plate.
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DUBLIN CODDLE RECIPE | SAINSBURY'S MAGAZINE
2017-10-13 · Dot the butter over the top of the potatoes, season, then cover with a lid or use baking paper and foil. Bake the coddle in the oven for 1 hour, then remove the covering and cook for a further …
- Heat half the vegetable oil in an ovenproof casserole or deep sauté pan (at least 2.75-litre capacity). Ours had a 25cm diameter and was 8cm deep. Brown the sausages for 3-4 minutes,turning regularly; they don’t need to be cooked through at this point. Remove to a board and cut each one into 3 chunky pieces. Set aside.
- Fry the onion and bacon in the rest of the oil, in the same pan, for about 5 minutes, stirring occasionally. Stir in the thyme, plus the flour if you’d like a slightly thickened sauce, then take off the heat. Stir in the carrots, bay, sausage chunks and half the potatoes. Season well, then shake the pan to give a fairly even layer.
- Arrange the rest of the sliced potatoes on top, to cover. Pour in the stock, then return to the heat and bring up to a simmer. Dot the butter over the top of the potatoes, season, then cover with a lid or use baking paper and foil.
DUBLIN CODDLE RECIPE (IRISH SAUSAGE AND POTATO STEW ...
2020-03-07 · Preheat oven to 300 degrees F. 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, …
- 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.
- 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.
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2015-03-13 · Traditional Irish recipe for Dublin Coddle, a delicious combination of onions, potatoes, bacon, and sausages. 5 from 1 vote. Print Pin Rate. Course: Soups and Stews. Cuisine: Irish. Prep …
- In a large, heavy Dutch oven, heat the butter or oil over medium high heat. Add the sausages and cook until browned on all sides. Remove sausages from the pan.
- While the sausages brown, cut the onion into thick slices. Peel and cut the potatoes into thick slices and cut the Canadian bacon in one-inch wide pieces.
- Add the ingredients to the Dutch oven making layers of onion, potatoes, sausages, and Canadian bacon. As you make layers, salt and pepper each layer of potatoes and sprinkle over a little fresh thyme. Continue layering until all ingredients are used.
- Add the chicken stock or broth to the pan along with enough water to bring the liquid to the top of the layered ingredients.
RECIPES | DUBLIN CODDLE - MATCHING FOOD & WINE | FOOD AND ...
2020-03-14 · JP writes: "Coddle, or Dublin coddle to be more precise, is a dish made up of leftover sausages and bacon. Traditionally, the sausages and bacon were cut up and combined with onions and potatoes and left to stew in a light broth. Though often unappetizing to look at, the dish was made famous by several Irish writers, from Jonathan Swift to James Joyce and Seán O’Casey. Modern versions ...
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NEIGHBORHOOD FRESH - RECIPE: DUBLIN CODDLE
Saute onions and garlic and add to cooking pot. Add potatoes and carrots. Place pot on stove over medium heat. Pour cider and water into pan and add pepper. Tie sage and parsley bunches together with string and bury herbs - stem side up - in the middle of the pot. Cook 1-1/2 hours over medium to low heat; do not boil. Garnish with chopped parsley.
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TRADITIONAL IRISH DUBLIN CODDLE RECIPE
2021-06-01 · Dublin coddle recipe. Dublin Coddle for 4-6 people. Ingredients: 4lb potatoes; 1lb best pork sausages; 1lb thick-cut bacon; 3 onions; Little under a pint ham stock (or beef or chicken will do) 4 ...
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RECIPE FOR DUBLIN CODDLE - DUBLIN CODDLE RECIPE
Home > Recipes > Dublin Coddle Dublin Coddle Dublin is frequently hailed as a ‘vibrant young multicultural city’ - as, in many ways, it is and its recently settled multi-cultural population has brought unprecedented change (and variety) to its food - yet many visitors, and indeed residents, still wish to seek out the great traditional foods and drinks.
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TRADITIONAL DUBLIN CODDLE | GLEN | COPY ME THAT
Ingredients. 2 tablespoons vegetable oil. 2 medium onions, thinly sliced. 4 ounces bacon, weighed without rind. 6 pork sausages. 2 medium carrots, peeled and finely sliced. 8 ounces white potatoes, peeled and finely sliced. 2 cups beef stock, or chicken stock. Optional: Salt and pepper, to taste.
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2021-07-27 · The Dublin coddle is just one of the many Irish recipes for boiled meat and vegetables. It is essentially a stew as the dish requires lengthy cooking over very low heat. I love it for its simplicity and the very little effort required to prepare it.
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DUBLIN CODDLE WITH PEARL BARLEY | DONAL SKEHAN | EAT LIVE GO
Preheat the oven to 220˚C/425°/Gas Mark 7. Place a large frying pan over a medium high heat and add a drop of oil. Fry the bacon and sausages until golden brown on all sides. Remove to a plate lined with kitchen paper. Place the onions across the base of a casserole dish, layer up with the bay leaf, bacon and sausages, pearl barley and finish ...
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