Coddle Recipe

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the beer revolu wrote: »

Seems people are very expert on coddle but don't really know what a stew is, by definition.

More like people dont care what a stew is, when we're talking about coddle.

aligator_am

Ah, now I'm going to have to make a pot of coddle for the weekend

Not sure if anyone here has used them but there's packs of bacon cuts you can get in Lidl... I ruined a grand pot of coddle a couple of years ago when I used them.

Really salty and a weird metallic taste off them, it's a shame though as most of the stuff from Lidl is very good quality so it was a surprise.

Has anyone here tried making coddle in the slow cooker / crock pot? I bought one a while back but not tested coddle in it yet.

the beer revolu

What are people's thoughts on smoked or unsmoked bacon?

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aligator_am wrote: »

Has anyone here tried making coddle in the slow cooker / crock pot? I bought one a while back but not tested coddle in it yet.

Must try that myself.

Heres the recipe I used at the weekend (and it was yummy):

1lb sausage
1lb ham chunks and some streaky rashers
1 large onion - chopped
3 large maris piper spuds - cubed
3 large carrots - chopped
a couple of handfuls of "soup mix" - its mix of pearl barley, lentils etc..
Fresh parsley - chopped
Fresh Thyme - leaves only
A shake of "mixed herbs"
A generous few shakes of white pepper.

Method:
Cover the meat with water, bring to boil, simmer low for 1 hour.
Allow to cool - skim the fat

Add everything else
Bring to boil, simmer low for 1 hour.

In retrospect I could have done with a bit more spud and a bit less water.

We used to have parsnip in ours as kids I think - might add that next time.

gerrybbadd

Superquinn sausages are wildly over rated.

Better by far are the Tesco own brand sausages - thick, juicy sausages, 6 per pack. You'll often get them 2 pks for 4 Euro. Also, Denny Gold Medal are the gold standard in sausage.

My coddle would have

Pk of thick juicy sausages from Tesco.
spuds - i prefer waxy ones, that don't break up too much, cut into quarters.
Left over bacon from a previous dinner, cubed, with fat trimmed back to a minimum. Rashers don't have enough bite.
Onion, diced
Carrot, diced
fry these in butter.

Add in stock when the frying is done, with Pearl Barley. A ton of freshly cracked black pepper. No need for salt.

Dizzyblonde

^^ Nice recipes there, but you both forgot the tomatoes :pac::pac::pac:

The Hill Billy

Dizzyblonde wrote: »

^^ Nice recipes there, but you both forgot the tomatoes :pac::pac::pac:

Banned.

tHB

kellyshell

Dizzyblonde wrote: »

^^ Nice recipes there, but you both forgot the tomatoes :pac::pac::pac:

Finally someone who agrees!!!!

The Hill Billy

The recipe in Day Lewin's link is very similar to the one i was given by my Nan.

Large onion halved & thinly sliced & layered in the bottom of the pot.
Large potato thinly sliced (to disintegrate & thicken the liquid) & layered on top of the onion.
Whole sausages & quartered back rashers (chunks of leftover boiled ham ok too) on top with a couple of sprigs of parsley & thyme.
More potatoes thickly sliced then layered on top.
Add water or veg stock almost to same level as potatoes & put on a medium high heat. As it is about to boil reduce heat & simmer for a couple of hours.
Don't stir.
Don't add tomatoes.
Don't add brown sauce.

Seve OB

magentis wrote: »

All sounds fairly vile to be honest.And I'm from Cork.Grew up on tripe and drisheen,crubeens,skirts and kidneys.Coddle just sounds awful.

Amy time I've had it................. One spoon was more than enough. Rotten stuff.

Seve OB

Of course it's a stew

s3rtvdbwfj81ch

This is the quintessential Coddle post on this forum

CiaranC wrote: »

Coddle, none of your fancy ****e:

Heres whats not in it:

Herbs - No garnis or bouquets of 6 different types of herbs which only became available in Dublin in 1983.
Dried Herbs - no chance. Jesus garnish with some chopped parsley at the end if you absolutely insist on being a fancy dan.
Fancy 99% pork sausages. Use real Dublin sausages - Kearns or Olhausen with a decent fat content.
Garlic - Its not a Paris coddle ffs
Tomatoes! - wtf
Curry Power - LOL!
Cheese - me bollix
Corn flour - It doesnt need fake thickening agents if cooked correctly

It doesnt matter if your great granny from Prussia Street added any of this ****e or if she boiled her knickers in it for extra flavour tbh, just stop arguing and leave it out.

Whats actually in a coddle:

Sausages - 1 pound
5 or 6 Thick-sliced rashers diced into big hunks. Bacon pieces and the like might do also, but make sure its nice and fatty, none of this lean cuisine bollix.
Chicken or beef stock, or just water if youve sold all your oxo cubes to kids as fake hash - about 1/2 or 3/4 of a pint
Potatoes - 2 pounds
Onions - 2

There is an argument for including barley in there. IMO, this is for yuppies from the liberties to lord it over the rest of us and is to be discouraged.

Take a large thick based saucepan and lightly fry a pound of proper dublin sausages and a wodge of diced thick cut rashers in a bit of butter until the juices run free from the bacon and the texture firms ever so slightly in the sausages. Do not colour the sausages or bacon, you only need to heat them through and release that lovely juice.

Crumble a part of a stock cube into two cups of hot water in a container, mix, and add to the saucepan. Bring to the boil and simmer for about 10 mins on a low heat. Remove the meat and reserve the broth. Try not to drink the broth. If you do, start again.

Take two pounds of peeled potatoes, not fancy smancy new potatoes - this is a winter dish - and chop into inch thick rounds. The potatoes should NOT completely dissolve in the dish, thats a potato soup, not a coddle. They should soften and absorb the flavours and dissolve a bit round the edges and starchify and thicken the dish by the time we are done, but you will still know you are eating a spud when you put your fork into them.

Chop 2 large onions into thin slices.

Add a layer of potatoes to the bottom of the pan, then a layer of onions. Season with salt (a little) and pepper (go for your life). Chop the sausages into 3 pieces, add a layer, then a layer of bacon pieces. Add another layer of spuds, onions, seasoning, meat and finally a last layer of spuds, again seasoned with a little salt and pepper. Pour over the broth, it should not quite come up to the top of your top layer of spuds.

Cook on a low heat for about an hour or an hour and a half. Go down your local and start an argument about the economy while you are waiting, coddle tastes perfect when youve about four pints of stout in you and are hanging for something salty. Bring yourself home another can or two if you still have a job, might as well. Can be reheated just as easy the next day - to do this turn on the heat under the pot, or if you are lazy, get your mot to do it, you cooked the bleedin dinner yesterday anyways.

Dizzyblonde

The Hill Billy wrote: »

The recipe in Day Lewin's link is very similar to the one i was given by my Nan.

Large onion halved & thinly sliced & layered in the bottom of the pot.
Large potato thinly sliced (to disintegrate & thicken the liquid) & layered on top of the onion.
Whole sausages & quartered back rashers (chunks of leftover boiled ham ok too) on top with a couple of sprigs of parsley & thyme.
More potatoes thickly sliced then layered on top.
Add water or veg stock almost to same level as potatoes & put on a medium high heat. As it is about to boil reduce heat & simmer for a couple of hours.
Don't stir.
Don't add tomatoes.
Don't add brown sauce.

That looks really good, more like a posh coddle with so little liquid. My memories are of a huge pot of liquid with everything floating in it. I must try it - though I'd have to add a few tomatoes...