Best 3 Traditional Dublin Coddle Recipes

Dublin coddle, a traditional Irish stew, has been a staple in Dublin homes for centuries and remains a popular dish today. It is a hearty and comforting stew made with simple ingredients such as bacon, sausages, potatoes, and onions, all simmered together in a flavorful broth. With its rich flavor and ease of preparation, Dublin coddle is a perfect meal for a cold winter's night or a casual gathering with friends.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

DUBLIN CODDLE ( TRADITIONAL IRISH FOOD)

Dublin Coddle ( Traditional Irish Food) image

This is a very popular dish, especially in Dublin, and has been so for many years. It is nourishing, tasty, economical and warming - what more could you ask?

Provided by Melanie Campbell

Categories Other Main Dishes

Time 55m

Number Of Ingredients 6

Ingredients

1 lb best sausages
8 oz streaky bacon
1 c stock or water
6 medium potatoes
2 medium onions
salt and pepper

Steps:

1. Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.

TRADITIONAL DUBLIN CODDLE

Traditional Dublin Coddle image

This super economical dish has been a popular staple in Irish cuisine, not only in Dublin, but all over the rest of Ireland as well. My dad would make this for us growing up when times were rough financially and would serve it with his infamous Irish soda bread. If the dish has been cooked, or "coddled" properly, it should be...

Provided by Kristin D

Categories Other Soups

Time 2h25m

Number Of Ingredients 13

Ingredients

1 lb bacon
8 good quality pork sausages (you may substitute turkey or chicken sausage for a healthier alternative)
4 onions, sliced
black pepper
1-2 leeks, some green tops included, sliced
2 bay leaves
2 sprigs of fresh thyme
1/4 c chopped fresh parsley
2 garlic cloves, roughly chopped
6 potatoes, such as russets, peeled and cut into 2 or 3 large chunks
3 c ham or chicken stock
1 Tbsp butter
soda bread, to serve (optional)

Steps:

1. Preheat oven to 275 F. Cook your bacon until it just starts to crisp. Drain on paper towels. Slice in half widthwise and set aside. Reserve fat.
2. Heat a flameproof dutch oven over medium heat. Add in butter and sausages. Cook, about 15 minutes, until evenly browned all over. Remove sausages, slice widthwise into chunks. Set aside.
3. Using the same dutch oven, add your onions and cook, gently, for about 7 minutes until soft but not colored. If necessary, add a touch of reserved bacon fat.
4. Layer onions, sausage and bacon in the bottom of the dish, seasoning each layer well with plenty of black pepper. Add leeks, herbs and garlic and finish with layer of potatoes. Season with a little more black pepper, then pour in your stock.
5. Cover dutch oven tightly and bring to a boil on the stovetop. Transfer to preheated oven and cook for 1 1/2 to 2 hours, or until potatoes are tender.
6. Serve with chunks of soda bread to mop up the juices.

Tips:

Use a heavy-bottomed pot or Dutch oven: This will help to distribute the heat evenly and prevent the stew from burning.
Brown the meat and vegetables before adding them to the pot: This will help to develop their flavor and create a richer stew.
Use a variety of vegetables: This will add color, flavor, and nutrients to the stew. Some good choices include potatoes, carrots, onions, celery, and cabbage.
Use a good quality sausage: This will make a big difference in the flavor of the stew. Look for a sausage that is made with fresh, high-quality meat.
Don't overcook the stew: The meat and vegetables should be tender, but not mushy. Stew is a great dish to make ahead of time. It can be reheated and served the next day or even frozen for later.

Conclusion:

Dublin coddle is a hearty and flavorful stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying Dublin coddle that your family and friends will love.