Dublin Coddle Traditional Irish Food Recipes

IRISH CODDLE

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 RECIPE

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.

DELICIOUS DUBLIN CODDLE

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.

DUBLIN CODDLE ( TRADITIONAL IRISH FOOD)

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.

DUBLIN CODDLE

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!

DUBLIN CODDLE | KETO

Steps:

• Preheat the oven to 325 degrees F. Cook the bacon over medium high heat in a large oven safe skillet or dutch oven, preferable cast iron. Once bacon is cooked, move from pan and set aside to drain.
• Leaving the bacon grease in the pan, add the sausages. Cook for a few minutes on each side to sear the skin. Remove the sausages from the pan and slice them into 1/2-1" rounds. Drain approximately 1/2 of the grease from the pan (just eyeball it, you don't have to be exact)
• Reduce the heat to medium and add the broth (or beer), onion, turnips, and radish. Stir and cook for about 5 minutes, then add seasonings, sausages and 1/2 of the bacon.
• Cover the dish with an oven safe lid or aluminum oil, and place in the oven. Bake for 45 minutes to 1 hour. Top with remaining bacon and serve.

AUTHENTIC IRISH DUBLIN CODDLE

Steps:

• Add the stock to a large stock pot or Dutch oven (5-quart) with lid. Bring to a boil.
• Add the whole sausages and bacon pieces and allow to boil, covered, for 5 minutes.
• Remove bacon and sausages from the pot and reserve the stock separately.
• Slice each sausage into 4-5 pieces each about 1 to 2 inches in length.
• In the stock pot, place a layer of potatoes (using 1/3 of the sliced potatoes) covered by a layer of onions (using 1/2 the onions). Cover with half the bacon and half of the sausage. Repeat ending with a layer of potatoes.
• Simmer on low, covered, on for one hour. Season as needed. Serve hot.

IRISH CODDLE

Steps:

• Cut 1/2 pound or 1 pound bacon slices into 2 inch lengths, or cut piece of bacon into thick slices and into 2 inch lengths. Brown bacon in a heavy frying pan. Drain on paper towels. Prick 1/2 to 1 pound sausages and brown in frying pan. Drain along with bacon.
• Arrange bacon and sausages in a casserole or heavy kettle.
• Slice onions and arrange on bacon and sausages. Pare and slice potatoes and place on top of onions. Sprinkle with chopped parsley. Sprinkle layers of onions and potatoes with salt and pepper to taste. The amount will depend on saltiness of bacon and sausage.
• Pour off all but a tablespoon or two of the drippings in the frying pan. Add 1 cup of water to drippings and bring to a boil. Pour over Coddle. If needed, add additional water until almost to the top of the potatoes. Cover and bake in a moderate oven 350 F., until potatoes and onions are very tender, about 1 hour. Uncover for last 10 to 15 minutes of cooking and brown slightly, if desired.
• Traditionally, Coddle is simmered on top of the stove instead of in the oven. Serve with Irish Soda Bread or homemade whole wheat bread. Makes 6 servings.
• Soups and Stews The World Over.

TRADITIONAL DUBLIN CODDLE

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.

CROCK POT IRISH STEW (DUBLIN CODDLE).

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.