Dublin Coddle Recipe | Traditional Irish Winter Stew Recipe (2024)

FAQs

What is Dublin coddle made of? ›

Coddle (sometimes Dublin coddle; Irish: cadal) is an Irish dish which is often made to use up leftovers. It most commonly consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs.

The primary difference is that a coddle is cooked in layers of vegetables, meat, and potatoes with just a small amount of liquid. A stew is much more like a thick soup with cubed meat, veggies, or both.

It originates from the fair city of Dublin (no prizes for guessing that!). There are several tales as to the exact origin of this now iconic dish. One version goes that coddles first emerged during the famine of 1740-1741 when families would throw anything and everything in a large stew pot.

Boxty is an Irish pancake made with potatoes, both freshly grated and mashed, mixed, and fried. Coddle is made from leftovers like sausages, bacon, onions, and potatoes. They are mixed and lightly simmered in stock or broth which reheats the leftover ingredients and makes a thick soup or stew.

The word “Coddle” derives from the French term caudle which means to boil gently, parboil or stew. Apparently, coddle dates back to the first Irish famine in the late 1700s where anything to hand got thrown into the pot.

All full Irish breakfasts include some or all of the following: Bacon, sausages, baked beans, eggs, mushrooms, grilled tomatoes, and perhaps some cooked leftover potatoes made into a hash or a bubble and squeak. There will also be toast, butter, marmalade, and lots of tea to drink.

1. : to cook (something, such as eggs) in liquid slowly and gently just below the boiling point. coddled the eggs for the Caesar salad.

Honer explains that white coddle is made with water, while those making brown coddle add a packet of oxtail or vegetable soup to the mix. You add thin sausages, ham or bacon, and spuds. Some people add carrots and white pudding, to the protest of purists.

'Boxty' originates in the 1700s and may get its name from the Irish 'arán bocht tí', meaning 'poor house bread', due to its humble ingredients, making it a staple in Irish households where potatoes were relied upon to survive. It is a simple potato pancake using mashed and/or grated potatoes.

The main Irish word for potato is “práta” (prawh-tah) and it's this word that is used most of the time. There are loads of other options, however, if you wish to be more precise.

What is the name of the Irish stew? ›

Irish stew (Irish: Stobhach Gaelach) or Stobhach is a stew from Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place.

This humble pudding made from pork fat and blood and sometimes oatmeal or barley were originally made to sell at local markets, to supplement the income of the farm. It also fed the family as part of a traditional breakfast with home-produced rashers and sausages. Ireland has raised black pudding to culinary heights.

The early history of Irish Food was centered on grains, mainly oats and barley, eaten in the form of porridge. Beef, mutton, pork and shellfish were also eaten, in addition to wild fruit and nuts, especially hazelnuts. The main vegetables grown were carrots, parsnips, celery, turnips, cabbage and onions.

IRISH SAUSAGE

The traditional recipe consists of ground pork, a rusk bread filler, eggs, seasonings and a natural pork or beef casing. When properly cooked, the outside is crispy and tight while the inside is juicy, soft and very flavourful. The colour is pale pink and the outside turns a nice brown when cooked.

To many across the country, Irish stew is the national dish of Ireland. The methods and flavour of an Irish stew vary from person to person and have evolved over the years. Previously, it all depended on which ingredients were cheaper and more common at that time.