Dublin Coddle Recipe - Allrecipes.com
  • READY IN 1 hr

Dublin Coddle

Recipe by  

"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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Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2009

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.

 
Most Helpful Critical Review
Dec 14, 2008

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.

 
Mar 31, 2009

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.

 
Nov 30, 2009

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.

 
Oct 29, 2009

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.

 
Feb 16, 2014

Beautiful

 
Apr 21, 2014

I boil the meat (I use sausage and smoked pork chops) in cider first and then layer the meat, onion, thinly sliced carrots and thinly sliced potatoes in several layers. Then pour in the cider, cover and simmer for about an hour.

 
Jan 06, 2014

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!

 

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Nutrition

  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 18.1 g
  • 6%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 16.3 g
  • 33%
  • Sodium
  • 890 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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