Recipe by wsf
"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."
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potatoes, peeled and cut into large dice
onions, roughly chopped
carrots, roughly chopped
salt and pepper to taste
I made this for St Patrick's day a few years ago, with Irish Cider Cake for Dessert. It's a wonderfully hearty dish. As long as quality (85% pork and above) sausages are used, and good cuts of bacon, I don't really think it needs any more seasoning. Just a twist of salt and black pepper.
This is the kind of thing my mum would make for me and my brother when we were kids. It's simple, no-frills, hearty comfort food, and pretty inexpensive too. That being said, I think a lot of people are going to find it very bland. I added garlic and onion powders, and made it with homemade chicken stock, and it was still pretty blah. Husband sprinkled hot sauce over his. Not bad, but it needs some tweaking.
It smells absolutely delicious. I added the potatoes after the liquid because I couldn't see in the recipe when to do it. I also added peas. Super delicious.
The recipe is great. My husband is a picky eater and loves it. I just made a few changes. I used smoked sausage and red potatoes.
WHEN MY MUM SHOWED ME HOW TO MAKE THIS CODDLE WE USED HOMEMADE VEG SOUP AND ADD THE SAUSAGE (EASIER TO USE SKINLESS)AND BACON TO THE SOUP TO COOK GENTLE LIKE A STEW.IT GIVES IT A REAL HEARTY FLAVOUR.
I substituted breakfast sausage for the Irish Sausage and when it was almost done, I added a 1/4 cup milk with 4 tbsp of cornstarch to really thicken up the broth. But that is all I did to this recipe. It was FANTASTIC!!! It tastes the same as the Coddle I ordered at an Irish Pub in Bloomington Indiana! My husband loved it too!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 147
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