Dublin Coddle Recipe (Irish Sausage and Potato Stew) | Wholefully (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 (parsley or chives).

Coddle is considered a 'city man's stew' and is thought to have originated in Ringsend. Irish stew, on the other hand, is a bit chunkier, made with stewing beef or lamb, vegetables such as carrots, parsnips and onions, potatoes, and beef or lamb stock. Some add Guinness to the stock for extra flavour.

Bangers is a centuries-old traditional British and Irish recipe. They consist of lean and fat pork that is ground up tossed with spices and herbs that is then encased in hog casing to make sausage. There are many variations of Bangers when it comes to the ingredients depending on who makes them.

Irish stew (Irish: Stobhach Gaelach) or Stobhach is a stew native to 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.

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.

Great Famine, famine that occurred in Ireland in 1845–49 when the potato crop failed in successive years. The crop failures were caused by late blight, a disease that destroys both the leaves and the edible roots, or tubers, of the potato plant.

Whatever its origins, Irish stew has become an iconic dish in Irish cuisine, beloved for its simplicity and heartiness. It's the kind of dish that warms the soul and brings people together, and it's a testament to the resilience and resourcefulness of the Irish people.

Though the Romans had long outgrown it by then, stewing came to prominence in Ireland during the early 19th century, during a period of economic turmoil that led to mass poverty. With only a hanging pot, an open fire and a few fairly easily attainable ingredients, even poor families were able to survive on Irish stew.

IMPORTANT WORD YOU SHOULD LEARN: Rashers. That's Irish slang for bacon. You'll find back (wide) or streaky (narrow) rashers in an Irish breakfast; both types may look and taste different to what you might expect. Irish bacon is chunkier than American bacon, with a little more meat.

What is the most eaten meat in Ireland? ›

Human Consumption of Meat

In 2021, 42% of the Total Meat eaten by Irish consumers was Poultry Meat, followed by Pig Meat at 34% and Beef & Veal at 21%. The remaining 3% was Sheep Meat.

Poultry Meat accounted for 45% of Ireland's meat consumption, followed by Pig Meat at 32%, Beef & Veal at 20%, and Sheep Meat at just 3%. The supply of Total Meat rose by 57,000 tonnes (+4%) to 1.48 million tonnes in 2022.

FLOUR: I prefer my stew sauce a bit thick, not watery, so I always add flour to slightly thicken the sauce.

Grains. 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.

If the stew is cooked too quickly or if it doesn't include ingredients to balance the bitterness, this flavor can be very pronounced.

A traditional full Irish breakfast comprises bacon, sausage, eggs, potatoes, beans, soda bread or toast, tomatoes, mushrooms, and white or black pudding. For those wondering, black pudding coagulates the pig's blood into a sausage form. The white pudding is simply a pork sausage, usually flat.

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.

White pudding is broadly similar to black pudding, but does not include blood. Modern recipes consist of suet or fat, oatmeal or barley, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing.

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.