Best Irish Coddle 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)

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.

DUBLIN CODDLE - IRISH SAUSAGE, BACON, ONION AND POTATO HOTPOT

Steps:

• Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
• Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).
• Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
• Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
• To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!

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.

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.

DUBLIN CODDLE IRISH SAUSAGE, BACON, ONION & POTATO HOTPOT RECIPE - (4.1/5)

Steps:

• Peel the potatoes. Cut large ones into three or four pieces, leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube. Grill or broil the sausages and bacon. Be careful not to dry them out. Drain briefly on paper towels. When drained, chop the bacon into one inch pieces. If you like, chop the sausages into large pieces as well. Preheat the oven to 300°F. In a large flameproof heavy pot with a tight lid, start layering the onions, bacon, sausage, and potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.) Put the covered pot in the oven and cook for at least three to four hours. At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times. To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!

DUBLIN CODDLE (IRISH SAUSAGE AND POTATO STEW)

Steps:

• Cook the bacon in a large saucepan and set aside, reserving 2 tablespoons of the bacon grease in the pan.
• Add the sausage and brown on all sides before setting aside.
• Add the onion to the saucepan and cook until tender.
• Sprinkle the potatoes on top of the onions, followed by the bacon, sausage and the broth, bring to a boil, reduce the heat and simmer, covered, for 2 hours. (Option: Transfer the pot to a preheated 350F/180C oven and roast, covered, for 2 hours. OR Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 3-4 hours.)
• Season with salt and pepper to taste, mix in the parsley and enjoy!

IRISH DUBLIN CODDLE (STEW)

Steps:

• 1. Layer the onions, bacon, sausages and potatoes in a large saucepan or flameproof casserole, sprinkling half the parsley between the layers and seasoning each layer with salt and pepper.
• 2. Pour on the water or stock, bring to the boil, then press a sheet of grease-proof paper on top of the stew.
• 3. Cover with a tightly fitting lid, reduce heat and simmer for 1-1.5 hrs, until the liquid is greatly reduced and the potatoes are broken down and thickening the liquid.
• 4. Taste and adjust the seasoning, stir in the remaining parley and serve hot, with Irish soda bread!!

SLOW COOKER IRISH CODDLE

Steps:

• In large heavy skillet cook sausages and bacon long enough to colour them. Drain on paper towels . Cut sausages into bite size pieces. Layer the potatoes, onions, bacon and sausage seasoning each layer with pepper and parsley. Add the Worcestershire Sauce to the beef stock and pour liquid over the top. Cook on slow for 8 hours. Season to taste before serving.