DUBLIE RECIPES

TRADITIONAL DUBLIN CODDLE RECIPE | ALLRECIPES

Traditional Dublin Coddle Recipe | Allrecipes 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 European UK and Ireland Irish

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 25 minutes

Yield 8 servings

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, CarbohydrateContent 67.3 g, CholesterolContent 51.6 mg, FatContent 14.8 g, FiberContent 8.6 g, ProteinContent 19.7 g, SaturatedFatContent 4.2 g, SodiumContent 526.7 mg, SugarContent 4.1 g

DUBLIN CODDLE RECIPE | ALLRECIPES

Dublin Coddle Recipe | Allrecipes 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 European UK and Ireland Irish

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 10 servings

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, CarbohydrateContent 18.1 g, CholesterolContent 57.1 mg, FatContent 16.3 g, FiberContent 2.5 g, ProteinContent 16.3 g, SaturatedFatContent 5.7 g, SodiumContent 851.6 mg, SugarContent 7.3 g

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