Dublin Coddle Recipe | Kitchen Fun With My 3 Sons (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).

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.

The word “Coddle” derives from the French term caudle which means to boil gently, parboil or stew.

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.

Next come the sausages, cooked until golden and mouth-watering, followed by beans, black and white puddings, tomatoes, mushrooms and chilled potatoes. Finally, the whole mess gets topped with a fried egg and some Dubliner cheese. A side of hearty Irish soda bread soaks up all the greasy goodness.

Representative dishes include Irish stew, bacon and cabbage, boxty, brown bread (as it is referred to in the South) or soda bread (predominantly used in Ulster), coddle, and colcannon.

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.

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.

In cooking, to coddle food is to heat it in water kept just below the boiling point. In the past, recipes called for coddling fruit, but in recent times the term is usually only applied to coddled eggs.

, cod·dled, cod·dling. to treat tenderly; nurse or tend indulgently; pamper: to coddle children when they're sick. Synonyms: spoil, humor, baby, indulge.

What does it mean to coddle a man? ›

To coddle someone means to treat them too kindly or protect them too much. [disapproval]

Coddling has a more negative connotation. It is synonymous with overprotective parenting. Parents must find a balance between providing the right amount of supervision and letting their child have enough esteem to make his own decisions.”

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.

(In Ulster in Northern Ireland the breakfast is also known as an "Ulster fry.") 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.

Irish bacon, also known as back bacon or rashers, is a popular type of bacon commonly enjoyed in Ireland. Unlike the traditional American bacon, which is typically made from pork belly, Irish bacon is made from pork loin. This results in a leaner and less fatty cut of meat that is often considered healthier.

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.

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.