Dublin Coddle Recipe (Irish Sausage and Potato Stew) - Olivia's Cuisine (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.

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.

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.

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.

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.

The origins of Irish stew are somewhat shrouded in mystery, but it's believed to have originated in the 17th or 18th century. At that time, the dish was often made by shepherds and rural farmers who had access to only a few ingredients but needed a nourishing meal to sustain them through long days of work.

The main difference between an Irish stew and classic beef stew comes down to the protein. Traditional Irish stew is usually made with lamb, while beef stew is always made with beef. Our version includes beef chuck, which is less traditional, but easy to make and equally delicious.

'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.

What is potato Irish? ›

práta » Potato. áirí » Ground manured in previous year; ground from which potatoes have been cropped. anlann » Kitchen, tasty food (e.g. butter, meat, fish) taken with bread or potatoes. athphrátaí » Land in which potatoes were grown in preceding year. athúll » Potato apple.

Boxty is different from other potato pancakes or latkes, and you'll see that once you bite into one and notice the crispy hash brown-like outside and soft, dough-like inside.

Irish Stew is a thick, hearty dish of mutton, potatoes, and onions and undisputedly the national dish of Ireland. Within the dish are many of the ingredients synonymous with the island, potatoes being one of the most recognized.

Until the arrival of the potato in the 16th century, grains such as oats, wheat and barley, cooked either as porridge or bread, formed the staple of the Irish diet.

Corned beef sourced from cattle reared in Ireland and Scotland was used extensively for civilian and military consumption throughout the British Empire beginning from the 17th century onwards due to its non-perishable nature.

It may also be called back bacon or rashers. The term rashers may also be used as in “rashers of bacon,” meaning individual slices. Traditionally Irish bacon is made from the back meat of the pig, as opposed to the pork belly used in American bacon.

Black pudding is also called a blood pudding or blood sausage, and in Ireland is known as drisheen.

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.

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.

Where did Dublin coddle originate? ›

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.

The candies have a coconut cream inside (generally made from some blend of coconut, confectioner's sugar, vanilla, and cream or cream cheese) and are rolled in cinnamon on the outside, resulting in an appearance reminiscent of small potatoes.