Dublincoddleii Recipes

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

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.

Nutrition Facts : Calories 1538.3, Fat 111.8, SaturatedFat 37.1, Cholesterol 240.6, Sodium 2434.8, Carbohydrate 75.6, Fiber 10.3, Sugar 7.5, Protein 56.1

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

Ingredients

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

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

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