I made Dublin Irish Coddle last night for the first time, it was a hit with the hubby -so I’m gonna add it to my keep recipes. And frankly it was so much fun going around the kitchen talkin’ Irish and saying that we where making coddle – that we’d have to make it again just for that reason alone!
Anyway, after making the recipe I had on hand… I just now found the true Dublin Irish Coddle Recipe and had to share that instead. Course there’s lots of variations; some even with carrots, but if you want true Dublin Coddle then the recipe is below. (I had to minus the onions ’cause I’m allergic)
I will say this though, I do need to get a dutch oven. It would have come out so much better with a dutch oven. (I used my stew pot on the stove, it worked but the flavor wasn’t has rich as it could have been)
I really like this teal colored one that I found on Amazon.
With that said, enough doddle here’s the coddle.. hehehe
Traditional Irish Coddle Recipe
8 slices bacon, chopped into small pieces
1 pound high-quality pork sausages or kielbasa
1 tablespoon all-purpose flour
1 bottle Guinness beer (optional)
7 Small Golden or White Potatoes / 3-4 Huge Potatoes
2 large onions, cut into slices
4 cloves garlic, minced (what I used because I can’t have onions)
1 handful fresh parsley – chopped
1 bunch fresh thyme
cracked black pepper
1 cups beef or ham broth
2 cups raw milk
Add bacon, herbs and onions into your pot or dutch oven and place on the stove at medium to low heat, until bacon becomes crispy. Remove bacon and set aside, place sausage in the same pan and cook until browned on all sides. Once sausage is browned, remove and set aside with bacon.
Deglaze pan with beer, then add broth and flour. Whisk until flour is mixed in.
Now add your roughly cut potatoes. If you are using golden or white potatoes you only need to cook your potatoes for a few minutes at a low simmer. Check them by stab them with a fork, if you can pierce them easily but they don’t slide off, add your sausage/bacon and milk.
Place on a low simmer until potatoes have finished cooking, or place in a 300* oven for 10-15 minutes until potatoes slide easily off a fork. Sprinkle with cracked black pepper and serve.
Coddle is best if it is cooked very slowly over about an hours time. This recipe has been very slightly modified from the original provided by Joan Scales “Irish Times”
How did yours turn out, let me know in the comments below!