I'm Canadian. When I first came to England to be with my Irish husband, he made coddle for me and I was absolutely disgusted. Hot ham water! But now, 12 years later, I love it. He brows the sausages and rashers for me though, because I don't like pale meat - and our 4 year old LOVES it!
My Mam and Dad are from The Liberties and Kilmainham respectively and I grew up in the 80s/90s in Tallaght eating coddle every Saturday. All of my friend's families have slightly different recipes and this is a bit different to my family's own (we don't brown the meat or add carrots and we chop the onions fine and add white pepper and salt) but it's definitely a traditional recipe. There's families that do brown and also add a carrot. There's families that don't. I've even seen boiled ribs and bacon offcuts being used instead of rashers and sausages. This is a fine looking coddle and I'll be giving it go next time I make one. My one addition to the conversation is to try slices of baguette instead of sliced pan for your bread if you're a big fain of dipping bread in the coddle.
No white puddin?? My mam ALWAYS put it in, it broke down and went through the soup, giving a slightly spicy flavour... And celery... yer gonna need celery, man.... And onions, did I see onions... I can't remember.. 🤔 Maybe yers is the poorer Northsiders version... us Southsiders ate like kings .... 🙄😂 😎👍☘️🍺
We are doing a cook a traditional meal from your family night in a few weeks. There will be Italians, Thai, Danes, Aussies, all cooking elaborate dishes from their home land and then there will be me with my Nana’s coddle 5 simple ingredients full of flavour and a winning dish 😋 (I’ll also do a Soda bread otherwise my Nan and Mammy would come back to haunt me 😂)
no no no no no no no..never ever brown the sausages or precook the bacon, that is not a coddle,, you loose all the flavour from the meat. also the broth will not be absorb inside the sausages if you pre cook them..and the broth fill ed white sausages are the best part of this dish..this is NOT a coddle!
By the way browning sausages is not precooking them, they are not cooked through , also if you think by browning them that the stock doesent get absorbed then you don't know the basic science of cooking . Just because it's not the coddle you grew up with doesent mean it's not a coddle. There are loads of variations out there. Coddle goes back as far as Joyce and swift and you believe it haven't changed since the sailors were eating it in Ringsend 350 years ago ??? Stop will ya
@@TheIrishChef browning the sausage is a north american violation of the coddle...no true Dub would ever brown the sausages...also browning then seals them....they don't taste the same or as good as plain boiled sausages...make 2 coddles one normal one abomination with browned sausages, and taste difference, the browned are inferior
Looked delicious! I'd definitely need a bigger bowl...lol ,great cook, thanks for sharing, just subscribed ya, looking forward to your future videos, have a great weekend, stay safe brother!👍🍻
Hi. Where can I get authentic Irish foods here in America. I would love to do this dish in my channel for my Spanish speaking followers. Thank you . Loves delicious.
Thanks for this! I watched a lot of videos..yours seemed the most NATURAL ( not gourmet-fied) I will try to stick as close as I can to your recipe ( Being In Canada) and I will adapt it from the crock pot and give you a shout out!
Thanking you , I prefer just good honest homemade cooking , I will certainly look forward to the shout out, you have quite the following , well done ! I spent some time in Canada , loved it!
My nanny is Irish and moved to America to start a new life, She died before I was born but I'm sure she's been watching over me and my sister since we've been born. I'm trying to honor her by getting more in touch with my Irish heritage, I'm making Dublin cobble tommorow as I like cooking. This video is great and extremely helpful, so I'll just say; have a bloody good day and thanks
Love coddle. We use streaky bacon as we all love that. Also we don't use stock as we cook it in the water, and that turns into a nice stock from the salty bacon and sausages. The best 👌
Gway and don't be annoying me , all the absolute disgraceful things going on in the world , go and make yourself a bowl . It will keep your hands and your mouth busy
This isnt a coddle its a brown stew....coddle is a white stew no frying or browning of any kind...once ingredients are chopped throw in pot cover with water bring to a simmer and coddle it on low heat akin to poaching...
@TheIrishChef still not a coddle though 😜 I'm not saying it's bad it's something I'm gonna try at some stage...but I think cooking channels should be doing the coddle proper first and then this alternative version...coddle is a white stew...the version you showed is essentially a brown stew.... I literally went through every "coddle" youtube video I could find and and about 5% are actual coddles...I think its just respect to the culture and tradition to actually show the original recipe before show the alternative...its only snowflakes that can't handle the pale cooked sausage look in a true coddle 😂 but tastes so good plus whole rashers...all simmered from raw to cooked ya KNOW coddling it lol not this rapid fry nonsense 🤔
@@TheIrishChef I'm happy with its Turnout, was Great... I'll be going to the USA to visit some friends there in Summer, I'm Gonna Cook this for them 😋🥰💚☘️
Awesome base recipe. There are as many variations as there are arses in Dublin. We quarter our potatoes and ad garlic to keep the cold out better haha. I came looking for a recipe because I couldn't remember exactly how Da used to make it. I used your recipe and method with our variations and it tasted exactly the same as Da's. Thank you.
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.
@HdHd-hp6qz In old school coddle they would never ever brownthem off but I sealed them . Also thats how a coddle looks , it's a no frills dish . A sausage doesent have to be brown to be cooked . It simply has to reach temperature.
This is very close to a Dublin coddle but there is a lot of different variations of it the original I have come to know from eating my nanny's one every Sunday was a lot of these ingredients but it was country vegetable stock and also I bit of brown sauce to give it flavour also the potatoes were quartered not sliced also she would use a bit of mince not a lot but a bit just for the flavour but I have to say the most important part was the brown sauce because without that it will never truly taste like a Dublin coddle
Again ... if you went next door they would do it different . Everybody believes that their mother or grandmother made it the proper way and thats the beauty of the dish. I have literally tasted 8 different versions and made over half a dozen from different families recipes . I would say this also is that the origins of the recipe outdates brown sauce so you can how people have adapted their own flavours to suit their larder and their families tastes .
This is what I am saying there is a lot of various types but out of all the people I have know to make it all use the brown sauce there is no wrong or right way to make it just an oberservation really but I must say your coddle looks amazing goes perfect with crusty white bread and butter :)
@@TheIrishChefI just made a batch of Irish brown bread (complete with Odlum Coarse Whole meal flour and treacle!). I’ll be dipping that into the coddle tomorrow!
@@TheIrishChef my wife and I were just in Ireland in April and had coddle at the Gravediggers Pub next to Glasnevin cemetery. It was fabulous! Hoping to get close to that!
@@barryshannahan5988 if you don't get it right the first time , try again , tweek it , try again , tweek it try again ...... you'll get there ... never ever settle .. Good enough is not good enough . Tweek it try again ...
I live in Southern California. What are rashers? Is it the same as bacon? Also, what kind of sausage could I use if I don't have access to those types of sausages?
Look for a shop that does irish imported goods . If not British imports will do . Yes its bacon but perhaps use lean bacon not American as its quite fatty . . You could do a French Canadian version using Canadian bacon and toulouse sausage.
I´m raging that i didnt pay attention to my mum when she cooked this years ago. Shes passed away now. I dont think she done much in the way of fancy veg prep. or any type of prepping. But it always turned out really tasty!!
My Da used to make it almost exactly like this. Recipe and method. He's also passed away and we couldn't remember exactly how he would make it. When I found this our memory was jolted and it tasted exactly the same, we made it for dinner tonight. Although he quartered the potatoes, also added garlic to keep the cold away so we put garlic in ours too hahaha
@@cl-optix my mum was a glaswegian, but my dad was Irish. I vaguely remember my mum using sausages, ham, cabbage( I think ) spuds, onion. She never used garlic
@@chriscoughlan5221 I don't think garlic is something that is often added, I think it was something he put in because he thought it would keep us from getting sick in the cold. Meanwhile growing up in Australia cold was about 15 degrees c. Boiled cabbage was usually served on the side with soda bread.
@@TheIrishChef ok its just that my nanny uses carrots whole onions kearns sausages thick back rashers the key to the taste red lentils and knorr thick country and veg soup alongside potato soup that's it oh wait the potatoes medium cut in half and she would let that simmer for at least an hour and a half its just amazing you should try it with these ingredients it would make a good vid lol
@@jellokorns9739 haha fair enough , I bet if you ask aroundcyouvwill struggle to find anyone who used the same ingredients , the coddle was a recipe that originated from using whatever you had available in your gaff and that's why there is not one exact way . I think you would have struggled in the tenements to get your hands on red lentils )
@@TheIrishChef I guess your right but i will always think my nanny's coddle it so traditional because it the best coddle I ever had and as for the tenements they were sad time from what iv heard i never said your coddle was not nice I'm sure its the best coddle you tasted keep cooking i will watch i love food lol
@@jellokorns9739 your nanny’s version sounds like the most bizarre coddle to me 😆 think it’s important to remember that everyone makes this dish different because a coddle was traditionally something you made to use up whatever you had for cheap
I'm Canadian. When I first came to England to be with my Irish husband, he made coddle for me and I was absolutely disgusted. Hot ham water! But now, 12 years later, I love it. He brows the sausages and rashers for me though, because I don't like pale meat - and our 4 year old LOVES it!
Maybe he can’t cook
We're Americans in Alaska right now, just threw the lid on, wish me luck!
I have no doubt it will be great !!
I don’t like the way the potatoes were sliced maybe would be nicer if they were bit bigger
My Mam and Dad are from The Liberties and Kilmainham respectively and I grew up in the 80s/90s in Tallaght eating coddle every Saturday. All of my friend's families have slightly different recipes and this is a bit different to my family's own (we don't brown the meat or add carrots and we chop the onions fine and add white pepper and salt) but it's definitely a traditional recipe. There's families that do brown and also add a carrot. There's families that don't. I've even seen boiled ribs and bacon offcuts being used instead of rashers and sausages.
This is a fine looking coddle and I'll be giving it go next time I make one. My one addition to the conversation is to try slices of baguette instead of sliced pan for your bread if you're a big fain of dipping bread in the coddle.
I lived in Rialto behind James's Hospital. Now in Australia.
My dad was from Crumlin and he used to call it mickey stew, so I think it's stuck with me. I brown the sausages (I just wouldn't serve it to a Dub 😂)
Noooooooo frying sausages and bacon....noooooooò
Looks nice but not a traditional coddle you dont put carrots and definitely dont brown the meat. Looks nice though and just a different version
Coddle recipes are like arsesl in Dublin ... everyone has one
You should not say on the post traditional coddle because it is not Dubliners never use chicken stock or fry the ingredients
Have a read through all the comments .... times are a changing but yeah probably not traditional in its original sense of the word
More coddle nonsense , pork sausages streaky bacon onions carrots red lentils , no flower no parsley and no bullshit😊
Thanks for the recipe pal. Added leeks in mine. Probs the best coddle I've made in a long time!
Good man , glad you enjoyed it 👍
No white puddin??
My mam ALWAYS put it in, it broke down and went through the soup, giving a slightly spicy flavour...
And celery... yer gonna need celery, man....
And onions, did I see onions... I can't remember.. 🤔
Maybe yers is the poorer Northsiders version... us Southsiders ate like kings .... 🙄😂
😎👍☘️🍺
Its a divisive one Peter , dozens of variations )
We are doing a cook a traditional meal from your family night in a few weeks. There will be Italians, Thai, Danes, Aussies, all cooking elaborate dishes from their home land and then there will be me with my Nana’s coddle 5 simple ingredients full of flavour and a winning dish 😋 (I’ll also do a Soda bread otherwise my Nan and Mammy would come back to haunt me 😂)
Sounds excellent! If you need any tips , I'm happy to help )
Don't brown the meat, this is not coddle
Ah relax will ya
@@TheIrishChef 🤣🤣🤣get up the yard😉
On these cold cold cold Canada days a coddle always warms the bones.
Nearly as good as a cuddle, ya think?
Looks like an Irish stew :) Come to think of it, what is the difference between a Coddle and Stew?
no no no no no no no..never ever brown the sausages or precook the bacon, that is not a coddle,, you loose all the flavour from the meat.
also the broth will not be absorb inside the sausages if you pre cook them..and the broth fill ed white sausages are the best part of this dish..this is NOT a coddle!
I'll quote a comment left by one of your fellow dubs on here " there are as many variations as there are arses in Dublin " 😆 .
@@TheIrishChef obviously not a dub...there is only one traditional coddle
By the way browning sausages is not precooking them, they are not cooked through , also if you think by browning them that the stock doesent get absorbed then you don't know the basic science of cooking . Just because it's not the coddle you grew up with doesent mean it's not a coddle. There are loads of variations out there. Coddle goes back as far as Joyce and swift and you believe it haven't changed since the sailors were eating it in Ringsend 350 years ago ??? Stop will ya
@@TheIrishChef browning the sausage is a north american violation of the coddle...no true Dub would ever brown the sausages...also browning then seals them....they don't taste the same or as good as plain boiled sausages...make 2 coddles one normal one abomination with browned sausages, and taste difference, the browned are inferior
Only if you try my way , ill be open minded if you will, happy Christmas to you and your family
Looked delicious! I'd definitely need a bigger bowl...lol ,great cook, thanks for sharing, just subscribed ya, looking forward to your future videos, have a great weekend, stay safe brother!👍🍻
Awfully sausages in Jackeen coddle???!!????!!??
Hello, metric please, they stopped teacher imperial measure in Irish schools in 1973. That’s almost 50 years ago!
Very true ... however there are countries outside of Ireland that still use imperial.
1lb = 454 grams )
Vegetarian coddle next please. No wafer thin ham thanks 😁
There is NO SUCH THING as vegetarian coddle, don't be insulting our culture with mad ideas like that.... 🙄😂
@@peterfitzpatrick7032 ua-cam.com/video/KPV8xYlnxjU/v-deo.html&ab_channel=bakewithsaiborg
I'm an Irish vegetarian.
I make it with meat free rashers and tofu sausages. It comes out delicious
The no Guinness version a plus.
Hi. Where can I get authentic Irish foods here in America. I would love to do this dish in my channel for my Spanish speaking followers. Thank you . Loves delicious.
There are some online stores that sell irish foods . What o
Part of the states are you in ?
Thanks for this! I watched a lot of videos..yours seemed the most NATURAL ( not gourmet-fied) I will try to stick as close as I can to your recipe ( Being In Canada) and I will adapt it from the crock pot and give you a shout out!
Thanking you , I prefer just good honest homemade cooking , I will certainly look forward to the shout out, you have quite the following , well done ! I spent some time in Canada , loved it!
My nanny is Irish and moved to America to start a new life, She died before I was born but I'm sure she's been watching over me and my sister since we've been born. I'm trying to honor her by getting more in touch with my Irish heritage, I'm making Dublin cobble tommorow as I like cooking. This video is great and extremely helpful, so I'll just say; have a bloody good day and thanks
Ah very good its nice that you are getting in touch with your roots , enjoy the coddle !
@@TheIrishChef I did it came out really well, my dad said that my nanny couldn't even make it
Cobble? Lol
@@chriscoughlan5221 its a type of stew
@@Werewolf-bt8tj is it similar to coddle?
Love coddle. We use streaky bacon as we all love that. Also we don't use stock as we cook it in the water, and that turns into a nice stock from the salty bacon and sausages. The best 👌
What happened to the Black Pudding and Donnelly's sausages. ?
That's personal preference )
Coddle for people who can't handle a real coddle.... it's an absolute disgrace Joe
Gway and don't be annoying me , all the absolute disgraceful things going on in the world , go and make yourself a bowl . It will keep your hands and your mouth busy
From wicklow and have never tasted coddle, going to try this recipe.
This isnt a coddle its a brown stew....coddle is a white stew no frying or browning of any kind...once ingredients are chopped throw in pot cover with water bring to a simmer and coddle it on low heat akin to poaching...
@@risinggael1685 mine is better ;)
@TheIrishChef still not a coddle though 😜 I'm not saying it's bad it's something I'm gonna try at some stage...but I think cooking channels should be doing the coddle proper first and then this alternative version...coddle is a white stew...the version you showed is essentially a brown stew....
I literally went through every "coddle" youtube video I could find and and about 5% are actual coddles...I think its just respect to the culture and tradition to actually show the original recipe before show the alternative...its only snowflakes that can't handle the pale cooked sausage look in a true coddle 😂 but tastes so good plus whole rashers...all simmered from raw to cooked ya KNOW coddling it lol not this rapid fry nonsense 🤔
@@risinggael1685 ah it will always divide people. I have seen about 8 comments all telling me what the real coddle recipe was, all different recipes!
I'm in the Process of making this, using this Video as Reference, Hopefully it will Turn Out Nicely 🤞👍☘️🥳
You'll be grand
@@TheIrishChef I'm happy with its Turnout, was Great... I'll be going to the USA to visit some friends there in Summer, I'm Gonna Cook this for them 😋🥰💚☘️
@@dublin_barman1356 ah good stuff they'll enjoy it !
Awesome base recipe. There are as many variations as there are arses in Dublin. We quarter our potatoes and ad garlic to keep the cold out better haha. I came looking for a recipe because I couldn't remember exactly how Da used to make it. I used your recipe and method with our variations and it tasted exactly the same as Da's. Thank you.
Ah I'm delighted it worked out for you and you were able to replicate your Da's recipe
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.
I guess my Irish ancestors either died from malnutrition or a heart attack from high blood pressure and clogged arteries- but it looks really good.
Are you from
Dublin ?
Perfect winter comfort food…. Brings back great memories of my childhood where this fish was a weekly staple… thanks for sharing
Good vid thanks
Beautiful Dish, I've cooked Coddle going by this Recipe.... Definitely fabulous and Delicious 😋
lovley just needs pint of stout,to drink.from liverpool.
Definitely John!
Have you got a 'scouse' recipe?
Would it be better with browned off sausages ???
It's a highly contentious issue ) personal preference
The sausages look raw in this video. With colour it just looks more appetising to me and also gives more contrast.
@HdHd-hp6qz In old school coddle they would never ever brownthem off but I sealed them . Also thats how a coddle looks , it's a no frills dish . A sausage doesent have to be brown to be cooked . It simply has to reach temperature.
This is very close to a Dublin coddle but there is a lot of different variations of it the original I have come to know from eating my nanny's one every Sunday was a lot of these ingredients but it was country vegetable stock and also I bit of brown sauce to give it flavour also the potatoes were quartered not sliced also she would use a bit of mince not a lot but a bit just for the flavour but I have to say the most important part was the brown sauce because without that it will never truly taste like a Dublin coddle
Again ... if you went next door they would do it different . Everybody believes that their mother or grandmother made it the proper way and thats the beauty of the dish. I have literally tasted 8 different versions and made over half a dozen from different families recipes . I would say this also is that the origins of the recipe outdates brown sauce so you can how people have adapted their own flavours to suit their larder and their families tastes .
This is what I am saying there is a lot of various types but out of all the people I have know to make it all use the brown sauce there is no wrong or right way to make it just an oberservation really but I must say your coddle looks amazing goes perfect with crusty white bread and butter :)
@@adampowney8361 Agree 100 percent ! Crusty bread all the way 😋
@@adampowney8361 It would be so nice if you would use punctuation. It's hard to understand what you are trying to say without it. 😕
I’m making this today! ❤ 🇮🇪 🇺🇸
Looks Delish 😋
Cheers brother , much appreciated 🙏.
This looks amazing. Been a Chef in 🇺🇸 for about 20 years, just now getting into irish cuisine. Gonna make this for the family tonight.
Thank you , for an extra treat try and serve it with some of my soda bread on the side ! Enjoy
@@TheIrishChefI just made a batch of Irish brown bread (complete with Odlum Coarse Whole meal flour and treacle!). I’ll be dipping that into the coddle tomorrow!
@@barryshannahan5988 good man , that will be deadly !
@@TheIrishChef my wife and I were just in Ireland in April and had coddle at the Gravediggers Pub next to Glasnevin cemetery. It was fabulous! Hoping to get close to that!
@@barryshannahan5988 if you don't get it right the first time , try again , tweek it , try again , tweek it try again ...... you'll get there ... never ever settle .. Good enough is not good enough . Tweek it try again ...
Looks great, thanks for the recipe. I'm gonna try making it with a drop of cream just to be extra controversial
You crazy 🤪
I live in Southern California. What are rashers? Is it the same as bacon? Also, what kind of sausage could I use if I don't have access to those types of sausages?
Look for a shop that does irish imported goods . If not British imports will do . Yes its bacon but perhaps use lean bacon not American as its quite fatty . . You could do a French Canadian version using Canadian bacon and toulouse sausage.
@@TheIrishChef I know of some German stores near me but I've never seen Irish. I will check around though. Maybe in Los Angeles. Thanks!!
Definitely some in L.A . Google it )
The bestt, that looks so tasty
I´m raging that i didnt pay attention to my mum when she cooked this years ago. Shes passed away now. I dont think she done much in the way of fancy veg prep. or any type of prepping. But it always turned out really tasty!!
My Da used to make it almost exactly like this. Recipe and method. He's also passed away and we couldn't remember exactly how he would make it. When I found this our memory was jolted and it tasted exactly the same, we made it for dinner tonight. Although he quartered the potatoes, also added garlic to keep the cold away so we put garlic in ours too hahaha
@@cl-optix my mum was a glaswegian, but my dad was Irish.
I vaguely remember my mum using sausages, ham, cabbage( I think ) spuds, onion. She never used garlic
@@chriscoughlan5221 I don't think garlic is something that is often added, I think it was something he put in because he thought it would keep us from getting sick in the cold. Meanwhile growing up in Australia cold was about 15 degrees c. Boiled cabbage was usually served on the side with soda bread.
Traditional Dublin Coddle recipe looks tasty. Let's grow together.
Where do you get chicken stock I never see it in any shops ?
You can use a stock cube
@The Irish Chef made it today 🙌 absolutely gorgeous thanks for the reply
Chicken stock cubes are in Aldi and lidl (if you're in UK or ireland)
that is not how you cook a traditional dublin coddle lmao still looks nice tho
Chatted to half a dozen friends of mine from Dublin, they all had a different variation) nothingvset in stone on this one )
@@TheIrishChef ok its just that my nanny uses carrots whole onions kearns sausages thick back rashers the key to the taste red lentils and knorr thick country and veg soup alongside potato soup that's it oh wait the potatoes medium cut in half and she would let that simmer for at least an hour and a half its just amazing you should try it with these ingredients it would make a good vid lol
@@jellokorns9739 haha fair enough , I bet if you ask aroundcyouvwill struggle to find anyone who used the same ingredients , the coddle was a recipe that originated from using whatever you had available in your gaff and that's why there is not one exact way . I think you would have struggled in the tenements to get your hands on red lentils )
@@TheIrishChef I guess your right but i will always think my nanny's coddle it so traditional because it the best coddle I ever had and as for the tenements they were sad time from what iv heard i never said your coddle was not nice I'm sure its the best coddle you tasted keep cooking i will watch i love food lol
@@jellokorns9739 your nanny’s version sounds like the most bizarre coddle to me 😆 think it’s important to remember that everyone makes this dish different because a coddle was traditionally something you made to use up whatever you had for cheap