Irish Sausage and Potato Stew (Dublin Coddle) | Food Wishes
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- Опубліковано 28 вер 2024
- I’ve enjoyed a lot of Irish stews in my day, but this might be my all-time favorite. If you’re a fan of sausage and potatoes, you will love this slow-cooked, comfort food classic. Enjoy!
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I made a version of this but turned some of the bacon fat into a rue which helped it get really thick. I also added cabbage and carrots which really helped.
*roux*
The cabbage addition is an excellent idea and certainly Irish-izes the stew more.
@@o.e.lawrence4198 Lmao um for me reading comment's is thought provoking and the NYT does come up with the good stuff at times hey
@@o.e.lawrence4198 See, I don't mind if you added one or two things to suit your taste, but when you write a comment changing at least half of the recipe, you should just go write your own. I always see these recipes with "it was too sweet, so I reduced the sugar down 75%, switched the spices for these other spices, didn't add butter or nuts, and doubled the eggs," and it's just like, why even comment? I can understand that lady's frustration, because I, too just want to know if the recipe is any good on it's own.
@M S my favorite is when they talk about all the substitutions and changes they made then claim the recipe isn't any good and no one should try it.
This was delicious. I woke up this morning wanting to try this recipe. The hubby and I ran to the grocery store and picked up everything needed to make this. They only had Guinness Extra Stout, so that is what I had to use. And because we both love cabbage, I added a roughly chopped small head of cabbage the last hour. Everything else was as written. We are definitely looking forward to the leftovers.
You're right about the fat. My grannie would be in a state of shock if she saw me discarding the fat of, say, a chicken. She came from a tiny village in Poland where the fat was a delicacy and to be stored well during the cold winter months.
And it still is in my house...
Sounds like your Grandma is a smart lady! Chef Michael Ruhlman penned a whole treatise about it called _The Book of Schmaltz_ and it was very interesting.
Chef John probably didn't discard it either, just skimmed it.
My grandad was the youngest of 14 kids in a working class family who was born right in the middle of ww2 (not great) and he has given me a fair few wacks around the head for throwing perfectly good food away like fats and juices etc. I do the same now with my own kids (less hitty though) which I hope will make them see sense.
“Less hitty though”😆
Hi Chef John,
As a Dublin man I’m delighted to see you browning the bacon and sausages.
We used to hate eating coddle because of the colour.
Your version is way better. I’m going to make your recipe from now on.
Happy Saint Patrick’s Day from Ireland.☘️
Sad that you’re absolutely going up this chef’s hole for making an entirely inauthentic recipe
@@cornflake6877 That is what is good about recipes, you can alter them to make them more suitable for yourself, if he likes it with browning the sausages first what is wrong with that?
As a Dubliner ☘️ myself, we had coddle quite frequently, but due to the paleness of the sausages and the bacon, I could only ever eat it heavily dosed with brown sauce.
@@tomobrien5795 Goodall's Worcestershire Sauce for me but yeah, nothing wrong with trying a new take on something, this looks damn tasty - from another Dub!
@@cornflake6877 Would it make you happier if the OP simply did not refer to it as "Dublin Coddle"? Perhaps it could be called "Sausage and Potato Stew".
How could this _not_ be the world’s greatest food … sausages, potatoes, bacon, onions, & garlic, served with bread!
Made this last night and it was amazing!! Even though we love, corned beef and cabbage, my husband said he would rather have THIS for St. Patrick’s Day💚
That Irish pride of seeing us mentioned on Chef John
I'd have to take credit for that. I caught him at a quiet moment on Twitter and we had a little chat about it. I dared him but I secretly knew he couldn't make the original where the sossies aren't fried 🤣
aye
🇮🇪❤️🇮🇪
Erin go Bragh
What exactly???
We Irish call them "scallions" not "spring onions". My mother always made this version , but used "back bacon" which doesn't seem to be available in the USA for some reason. it was traditional "Monday" meal, made up of what wasn't used for cooked Saturday Breakfast/Sunday Lunch.
Yes my mum always said scallions back in the day.
theyre called spring/green onions in some parts of ireland, and back bacon is available in the usa
Back bacon is sold as Canadian Bacon in the US.
I always heard them and referred to them as scallions as well. I hear green onions more often these days.
Scallions were im from aswell
Who on earth is not a fan of the world's most amazing combination of sausage and potatoes...? Thank you, Chef John, for bringing to bear your most experienced Dutch Oven, and for not keeping with tradition as the thought of the original Coddle of a slowly simmered boiled stew sounds less appetizing than a stew should...
And bacon!!
Crazy people, that's who.
@@changthao4875 I’m also Asian. There’s flavor in the sausage and bacon. To me, this is comfort food.
Im irish chef johns dish looks delicious but the original coodle looks and tastes disgusting
Calm down
"which I transferred into a bowl, so it looks homemade..." haha! Chef John, you sir are a gentleman and a scholar! 🤣
As an Irish woman from Dublin and who makes Coddle regularly, the white coddle is the more popular one. Loads of potatoes that melt to make a tasty soup, loads of sausages, bacon, Spanish onions (white), parsley, thyme, salt, pepper, stock cube (vegetable) . Leave to simmer on the stove for a couple of hours. If you make a big pot of coddle, it even tastes better the second day and can also be frozen. Hops you don't mind me telling you about the traditional one. Coddle was know as a poor man's stew. Anyway, I love your vlogs, they are funny and very informative. XX's from 🇮🇪 🇮🇪 Ireland.
Yes yes indeed Mrs thank you, not listening to this American eejit
As an Irish man and not from Dublin, I agree with how coddle is presented in de capitol. Even if it tasted ok, the very sight of a pale sausage put me off. Browned cooked sausage was always good for me 🇮🇪 from the real capitol 😊
@@gaelicd8328pale sausage 😅😅😅
this is how its meant to be done
I've never seen anyone brown the sausages in a coddle
To me, this is one of your best most flavourable recipes yet!..thanks so much.
Yum. I’m making this tonight with a cold Guinness. Update: I found fresh Irish pork sausage at Trader Joe’s today.
Trader Joe's where??
thanks for the update, we were all losing sleep over it
Thanks, I would’ve never thought of Trader Joe’s. I actually appreciate your update. 🤷♀️
I love Traders!
Room temp Guinness would work as well :)
I`m Irish and always stirred away from Traditional Coddle. The version looks completely delicious
May have to make this today, so that I can make it again for St. Patrick’s Day. It looks sssoooooo good. Totally agree about the cayenne.
On behalf of Ireland, thank you for trying to make it seem like we have a cuisine year after year lol. Here's a challenge - for next paddys day please make a "Spice Bag". That's an authentic irish food innovation. You could do an amazing version.
He really could ❤
I'm neither a pork nor a potato eater, but I enjoyed the chef's wit, charm, and accent. I'm sure it tastes good too. Happy St. Patrick's Day ☘ to all!
Neither of the two food groups? What's left to eat?!?!😄
I'm a simple man, when I see Chef John cook, I find myself salivating.
This is delicious and easy to adapt based on what needs using up in the fridge. I used leeks rather than onions and also chucked in some carrots. Thanks for sharing. Love your videos
My butcher makes corned beef bratwurst for St Paddy's. I'm going to try them with this recipe.
That sounds wicked good!
Anything with 'Guinness' is gonna be great. It's my absolute favorite beer/stout🥴
One of my favorite channels. Love your clear instruction and dry sense of humor !
A pot like that will be on my table the 17th of this month, Chef. Beautiful! Thank you.
Mac
"So I did what any great chef would do, I gave up." Slayed me. I was a chef for 13 years, only sometimes miss it lol.
I see stew with sausages and I want you to make a video about german kale stew. Kale in a hearty broth with lots of smoked and salty meats. But it would be more fitting for the end of the year as it is traditionally eaten after the first frost.
I second this request!
You never fail to make me smile. And I love your recipes. Thanks for a new twist on St. Patrick’s day.
I live in Virginia and found Johnsonville makes an O’Garlic Irish Sausage and I have the Coddle in the oven right now with 1.5 hours to go there and the hour in the range. I am so anxious to try it!! It smells so good!! Thanks for always insuring me Chef John!!
So, I just made this with russet potatoes because I had 2 lbs of russet I needed to use pronto. It turned out great. Thank you for the recipe.
All your recipes rock Chef John.
Just made this, with some modifications. Cajun style Andouille sausage, 1 1/2 onions, half teaspoon of chili sauce with garlic, instead of carrots I used half a bag of coleslaw which has shredded carrots in it. Potatoes, bacon and a small cut up seared lambchop. Came out great and finished with strawberries & brown sugar for dessert.
If I could have one wish,
It would be for Chef John to make a dish,
Better if it was Irish,
And of course it'd be delish.
I read this in Ray J's voice
I had coddle at kells in seattle and it was so good! I'll have to try making this one at home
Coddle is my favourite traditional dish. My Dad makes a great version. It always tastes better the next day. I love when the sausages are cut up into smaller bit size pieces.
Tried this today and is absolutely delicious. Going to be a definite go to dish
As an Irish man there is nothing Irish about this stew. But wee done cooking saugages. Gordon Ramsey would be proud.
My Ma is from the Liberties so I love coddle. I am ruined after 25 years in Britain and add all sorts of adulterations to the coddle now, like puy lentils and celery. I'd be lynched back home, but it always goes down well in England, especially after a long winter walk. I do have to brown the sausages too, otherwise it is a bit Pen Island, if you get my drift.
Thanks 🙏
Hooray! I’ve been requesting this for years!
That looks SO GOOD right now, this is Sundays dinner this week, 100% guaranteed or your money back. Thank you for sharing Chef!!!
I think I would prefer this recipe to be over mashed potatoes rather than cut up potatoes. To each his own. Amazing recipe. Always.
My brother followed your instructions to a tee. Fantastic. Tasted wonderful. Thank you for the recipe
This, without all the fancy extras, was essentially what I ate every day for 3 years as a student.
I’d buy a sack of onions, sack of potatoes and they did really low quality packs of 200 frozen sausages. Cheap, easy and filling and I didn’t get scurvy.
Amazed me the potato kept its shape after that long cook.
A recipe that starts with bacon, onions and butter can only have a happy ending. I really like it. If I cook it again, then I will fry the sausages but first in a pan. Whether authentic or not. I think it tastes much more intense. And - that can tolerate some caraway and marjoram in any case!👍👍
Huh. Turns out I grew up eating Dublin Coddle quite often and never knew it. My grandmother just called it "stew".
I’ve made this recipe twice and will be doing it again tomorrow - the day before St. Patrick’s Day. This is amazing stuff. One of the best stews I’ve ever tasted. Baked a loaf of Irish soda bread this afternoon to go with it. Can NOT wait until the coddle comes out of the oven. BTW, my last name is Kirby. Is that Irish enough for you? Sláinte!
Looks delicious for this cold weather.
Fair play.
Looks nice.
I'll add a few of your tips the next time I'm making it.
Ohhhh man...cant wait to make this. I've already eaten but it made my mouth water again !!! Yummy 🤤
Wow, I make sausage and meatball ragu with tomato sauce around Christmas, but I might make that. You could omit the stock and use water as the beer reduced with other stuff will add enough flavour, or add 1/2 a cube instead. Also you can just cook the potatoes the last hour if they’re soft ones.
I think I sprained a salivary gland drooling over this.
Chef John. No way! Coddle! love it. btw - Coddle never, ever looked so good. thank you.
Coddle is boiled sausages, onions, potatoes,and unsmoked bacon left in strips. Sometimes a carrot. Nothing is fried or coloured. It is boiled and anemic. It is delicious.
This is a better version. My Irish grandmother used to make the version you are referencing, and it was gross. The bacon was rubbery and it wasn't very flavorful overall because everything was just boiled. Keep in mind these dishes were invented by very poor people who couldn't afford much, whereas we can afford better quality.
Love you chef John but that’s not coddle lad, a proper Dublin coddle is white
Going to make this with homemade irish pub style venison stout sausages. Cant wait.
Aloha Chef John, I made this recipe for dinner last night and it was incredible... Thank you for sharing!!!
This looks amazing! Only changes I personally would do would be to sear off the brats and cut potatoes smaller but that’s me! Great job and recipe!
It probably makes me a bad person hearing chef john complain he can't get something or that it's hard to import and feeling smug I live in the EU where everywhere sells french cheese, italian tomatoes and German beer. Especially the fact that I'm in Ireland for those sausages...
Made this today. Absolutely amazing.
Looks amazingly delicious! So simple. Love these type of recipes.
just made this and it was fire . thanks for the recipe
Just made this for an Irish cook off and it was a hit. Many thanks!
Simply awesome! Thx!
I saw a great way of skimming fat on a cooking programme once. Drape absorbent kitchen paper over the top to soak it up. It normally takes several goes to get down to the broth underneath but it's way less frustrating than using a ladle.
I can’t find the actual recipe. Please list it. Thanks can’t wait to make! Bravo Chef!
Thank you for fixing coddle. As an Irish person who grew up hating it as the dish everyone knew, this looks like a much better represtation for Irish style cooking. We also eat lots of fish, and you never see anyone talking about trout and only some people mention salmon but they're a big part of Irish heritage cooking. Just not a lot of unique recipes and probably harder for poor emigrants to get their hands on and pass down.
That pun was top notch 👌 👏
made this 2 days ago. Awesome recipe even the misso that doesn't like sausage loved it!
Thank you, Chef!
Thank you for this recipe! I tried it and it turned out so yummy!
Great stew. Broth was the star. I added a wedge of cabbage. Delish.
Yum, love pork and love sausage - thank you.
Looks decent but definitely not coddle! (I grew up in dublin eating it at least once a month)
Grew up in Liverpool, for us it was scouse at least once a month
I don't often cook dishes that require more than 3 ingredients, but I gave this a go and I've got to say it's the first thing I've cooked for myself that I'd be happy to share with a friend or neighbor. Absolutely delicious.
My only complaint would be that it turned out a bit too salty, I don't think as much salt as what's shown is needed in a dish with so much bacon.
I love how you just ate out of the dutch oven when it was ready. LOL! That's how you know it's good because you can't wait long enough to dish it up!
YUM as a german I am going ot make this dish this week!
Looks delicious can't want to make.
Going to try this in the next day. Looks fantastic but there is a few more things I would like to add such as mushrooms and perhaps carrots. I need some pequin peppers too since I live in TX/NM. Spice is a must in this house.
Hey Chef John, here's my first Food Wish! I recently bought an air fryer and I am already impressed with its performance. Would you please feature some recipes that work with an air fryer as the sole or major cooking source. Thanks!
I need to make this.
And here I just today bought some of that selfsame dark Irish stout and a pound of Irish banger sausages! I know what I'm making for St. Paddy's.
I always do something similar to this but on the grill, not covered... it grabs the smoke so well
I'm so going to make this for tonight
Definitely trying this..
I can barely wait to try this recipe! I can practically smell it from the GWN. Thanks, Chef John!
whats gwn?
@ Christopher, GWN stands for Great White North, aka Canada.
This looks great, thank you. I’m definitely going try it! 🫶
Currently making this!
This looks great. Question: Have you tried to adapt this to a slow cooker?
This looks beautiful., cant wait to try it. Can i be bold and suggest white pepper rather than black pepper. I just find white pepper goes so well with potatoes in a more traditional coddle.
Thanks. More Irish recipes please.
The best, and most unnecessary way I’ve found to deal with stews and soups with a lot of excess fat is to strain your bits and bobs out of the broth, blitz it using an immersion blender, then add the rest back into it. All that beer and potato starch should help emulsify it. 👌
I need this in my life!
Can confirm as an Irish, regular viewer of Chef John's videos I do put cayenne in my coddle. Ha!
Man, that looks good... Only thing I'd add is a bay leaf and some chickpeas.
In any case, I'm still waiting for the temperature to drop to do a pork stew, so I'll probably give it a shot then.
Thanks! Cheers from Argentina!
And I FINALLY got myself a nice little dutch oven so I'm gonna try this next week! ...I don't know about doing soda bread, though...
There are lots of recipes out there for Dublin, Irish, “Traditional”, etc. Coddle, but this is the best I’ve ever had. Period. End of story. Or, like they say in the U.K., “Full Stop”.
Every day would be Paddy's Day for me
That looks good I might try cooking that
The nice thing about the long cooking time is that it allows for plenty of pints at the pub before dinner.
This looks amazing!!!🤩
Im going to make this!