Irish Sausage and Potato Stew (Dublin Coddle) | Food Wishes
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- čas přidán 2. 03. 2023
- I’ve enjoyed a lot of Irish stews in my day, but this might be my all-time favorite. If you’re a fan of sausage and potatoes, you will love this slow-cooked, comfort food classic. Enjoy!
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As an Irish woman from Dublin and who makes Coddle regularly, the white coddle is the more popular one. Loads of potatoes that melt to make a tasty soup, loads of sausages, bacon, Spanish onions (white), parsley, thyme, salt, pepper, stock cube (vegetable) . Leave to simmer on the stove for a couple of hours. If you make a big pot of coddle, it even tastes better the second day and can also be frozen. Hops you don't mind me telling you about the traditional one. Coddle was know as a poor man's stew. Anyway, I love your vlogs, they are funny and very informative. XX's from 🇮🇪 🇮🇪 Ireland.
Yes yes indeed Mrs thank you, not listening to this American eejit
As an Irish man and not from Dublin, I agree with how coddle is presented in de capitol. Even if it tasted ok, the very sight of a pale sausage put me off. Browned cooked sausage was always good for me 🇮🇪 from the real capitol 😊
@@gaelicd8328pale sausage 😅😅😅
this is how its meant to be done
I've never seen anyone brown the sausages in a coddle
You're the Guinness bottle of your Dublin coddle, Chef John.
Dining on at this food offering in the wee hours, more like the Guinness "boddle of his Dublin coddle".
🤣.. Good one!
Weak
🤮
the stout in the stew makes Murphy sad :-(
This is one of those dishes that tastes even better when you warm it up the next day. Had it for breakfast with a couple eggs and a piece of toast. Delicious!
Couldn't agree more. I thought it was very good the night I made it, but warming up some of the leftovers the next day? OMG. The flavors had married so well, I couldn't believe the depth of flavor in that broth. I have to confess, I made one substitution... instead of all pork sausages (I normally don't eat a LOT of pork) I used about 1.5 pounds of pork sausage and a pound of hot turkey sausages (Jenny-O brand). I did use all of the bacon (about 12 oz. total) and stuck to the recipe in every other respect. This was so good, I may have to make it again. But I may add something to create a thicker sauce. Maybe make a roux with the cooked bacon & onions before adding the Guinness, etc. Many thanks to Chef John for this delicious dish.
I'm from Dublin, born and bred, and have done similar many times, our version is different to this but that's OK, would often get some toast with real butter with a dollop of coddle on top. To be honest I never even thought of adding in an egg but thanks to your comment it's now on my list of things to do hehehe. Honestly, thanks for the tip, very much appreciated.
Yes!! Just like a good old beef or lamb stew with suet dumplings🤤🤤
I've been smoking a lot of things for the last 3 or so years and I've found out almost everything taste better a day or 2 after you smoke it. If I'm making something for guests I'll always do it a day early
I love coddle but with eggs ? no way bro saying that Il give everything a try hopefully I remember next time I’m having coddle and I’ll get back to you 😂
I made this for a couple St. Patrick’s Day get-togethers, and people still talk about it. It really is a delicious stew.
Everyone was Irish!
@@cathalodiubhain5739 Chef John did no such thing.
Wow cool, too bad it isn’t actually coddle and it’s nothing like what people actually make. It’s an entirely different dish, as if you put ketchup and cheese on bread and said it’s pizza because it has similar ingredients
@@cornflake6877 chef John said he sacrificed authenticity for it to be actually good. How do you make coddle?
@@scotty2tone yes I completely agree - it’s much better than coddle because coddle is gross. But don’t call it coddle if it’s not lol
Coddle normally looks horrendous (particularly if you don't brown the sausages first, which I don't do), but it's extremely delicious. There are countless variations too, so lots of people will get high and mighty about it and insist their recipe is the "real" or "authentic" one (plenty of examples under this post), but really they're all valid. This one looks great!
@rhyso Right about that. I was shocked that there was no cider or anything apple in the broth.
if ya cant distinguish the bog from the coddle its not authentic
@@jamescanjuggle One too many negatives in there bud.
Everyone thinks their coddle is the best. Had many a pub debate on the issue. There is always carrots in our family's recipe but some people don't put them in.
They aren't all valid anyone that puts oxtail soup in theirs are just wrong, same with stout. It's just stock, or maybe as a chest a pack of potato soup.
I made a version of this but turned some of the bacon fat into a rue which helped it get really thick. I also added cabbage and carrots which really helped.
*roux*
The cabbage addition is an excellent idea and certainly Irish-izes the stew more.
@@o.e.lawrence4198 Lmao um for me reading comment's is thought provoking and the NYT does come up with the good stuff at times hey
@@o.e.lawrence4198 See, I don't mind if you added one or two things to suit your taste, but when you write a comment changing at least half of the recipe, you should just go write your own. I always see these recipes with "it was too sweet, so I reduced the sugar down 75%, switched the spices for these other spices, didn't add butter or nuts, and doubled the eggs," and it's just like, why even comment? I can understand that lady's frustration, because I, too just want to know if the recipe is any good on it's own.
@M S my favorite is when they talk about all the substitutions and changes they made then claim the recipe isn't any good and no one should try it.
My mother, born in Ireland, called them scallions! I'm going to try this. thanks
in Jamaica we also call green onions scallions
Yes in Ireland they're scallions. I didn't know that scallions and spring onions were the same thing until I was embarrassingly old.
Jamaica and Ireland have a long history, 25 percent of people in Jamaica have Irish heritage.
They are generally known in the US as scallions but we sometimes just say green onions
I think the English are about the only ones who call them spring onions
In Scotland we call them sybies
I genuinely laughed out loud at
"I couldn't fit them (the sausages) in there the way I wanted... So I did what any great chef would do, and I gave up".
👌🏻😂
You have to pick your battles sometimes... 😊
I have a friend whose favourite chef is a very obviously gay man, & let me tell you: that man would NOT give up getting the sausages in there the way he wanted!
My Mum used to cut them in big chunks it works.
I despise his cloying false intonation
That Irish pride of seeing us mentioned on Chef John
I'd have to take credit for that. I caught him at a quiet moment on Twitter and we had a little chat about it. I dared him but I secretly knew he couldn't make the original where the sossies aren't fried 🤣
aye
🇮🇪❤️🇮🇪
Erin go Bragh
What exactly???
You're right about the fat. My grannie would be in a state of shock if she saw me discarding the fat of, say, a chicken. She came from a tiny village in Poland where the fat was a delicacy and to be stored well during the cold winter months.
And it still is in my house...
Sounds like your Grandma is a smart lady! Chef Michael Ruhlman penned a whole treatise about it called _The Book of Schmaltz_ and it was very interesting.
Chef John probably didn't discard it either, just skimmed it.
My grandad was the youngest of 14 kids in a working class family who was born right in the middle of ww2 (not great) and he has given me a fair few wacks around the head for throwing perfectly good food away like fats and juices etc. I do the same now with my own kids (less hitty though) which I hope will make them see sense.
“Less hitty though”😆
The cayenne addition reminded me of my fave Irish food joke. 'How do you describe Irish food? It's a lot like English food, but less spicy' :)
🤣🤣🤣
Never heard that before. Excellent. And I'm half Irish.
Yeah, sounds about right. At least their beers are tasty :)
I'm 100% Irish, and I never heard that before. Must be one of those new made up old jokes! 😀
@@2learn4ever isn't it great in those new age of PC cancel culture and bending over backwards to save even one person from being offended paddy bashing is still alive and well and seemingly acceptable?
BTW, beans on toast doesn't constitute a meal nor is is anything other than bland.
All the English seem to know about Irish food is Irish stew and soda bread. Amazes me
How could this _not_ be the world’s greatest food … sausages, potatoes, bacon, onions, & garlic, served with bread!
I hear sausage, potatoes, and stew, and I'm *there*, baybee! It's cold and miserable where I am right now, with winter see-sawing between its nastiest variables every day, so this is absolutely going on the menu next week. Looks like the perfect comfort food.
If you like this you’ll love Alsatian Choucroute Garnie…
This was delicious. I woke up this morning wanting to try this recipe. The hubby and I ran to the grocery store and picked up everything needed to make this. They only had Guinness Extra Stout, so that is what I had to use. And because we both love cabbage, I added a roughly chopped small head of cabbage the last hour. Everything else was as written. We are definitely looking forward to the leftovers.
Made MY mouth water. and the Irish half of my genetics experienced a strong whiff of homesickness and nostalgia for evenings at the pub that I've never had in this lifetime. Must be a past life memory you stirred up for me. Thanks. 😃
"which I transferred into a bowl, so it looks homemade..." haha! Chef John, you sir are a gentleman and a scholar! 🤣
I’ve made this so many times! It was the first thing I used my camping Dutch oven for. It’s become my go to for large groups when the weather calls for something warm
Everyone does corned beef and cabbage for Paddy's day, Irishman here, lump of back bacon, chopped green cabbage, black pepper, boil, cook potatoes, YR sauce and done. Happy St Patrick's day!
Just made this and was absolutely struck speechless by how rich and delicious it was. Incredible stew.
Just finished eating this, no changes made to the recipe either! It was excellent! Thank you Chef John.
Who on earth is not a fan of the world's most amazing combination of sausage and potatoes...? Thank you, Chef John, for bringing to bear your most experienced Dutch Oven, and for not keeping with tradition as the thought of the original Coddle of a slowly simmered boiled stew sounds less appetizing than a stew should...
And bacon!!
Crazy people, that's who.
@@changthao4875 I’m also Asian. There’s flavor in the sausage and bacon. To me, this is comfort food.
Im irish chef johns dish looks delicious but the original coodle looks and tastes disgusting
Calm down
Hi Chef John,
As a Dublin man I’m delighted to see you browning the bacon and sausages.
We used to hate eating coddle because of the colour.
Your version is way better. I’m going to make your recipe from now on.
Happy Saint Patrick’s Day from Ireland.☘️
Sad that you’re absolutely going up this chef’s hole for making an entirely inauthentic recipe
@@cornflake6877 That is what is good about recipes, you can alter them to make them more suitable for yourself, if he likes it with browning the sausages first what is wrong with that?
As a Dubliner ☘️ myself, we had coddle quite frequently, but due to the paleness of the sausages and the bacon, I could only ever eat it heavily dosed with brown sauce.
@@tomobrien5795 Goodall's Worcestershire Sauce for me but yeah, nothing wrong with trying a new take on something, this looks damn tasty - from another Dub!
@@cornflake6877 Would it make you happier if the OP simply did not refer to it as "Dublin Coddle"? Perhaps it could be called "Sausage and Potato Stew".
Made this last night and it was amazing!! Even though we love, corned beef and cabbage, my husband said he would rather have THIS for St. Patrick’s Day💚
I made this per the instructions and it was a big hit. Really savory broth and the potatoes were truly something special. Thanks Chef John.
Yum. I’m making this tonight with a cold Guinness. Update: I found fresh Irish pork sausage at Trader Joe’s today.
Trader Joe's where??
thanks for the update, we were all losing sleep over it
Thanks, I would’ve never thought of Trader Joe’s. I actually appreciate your update. 🤷♀️
I love Traders!
Room temp Guinness would work as well :)
To me, this is one of your best most flavourable recipes yet!..thanks so much.
I made this last year for the first time. We loved it, and I was dreaming of it recently. Can't wait to make it again!
My mouth is already watering. I have a great local source for Irish bangers and always have some of that “unnamed “ stout on hand so am definitely making this for St Paddy’s Day. Thanks for the recipe and as always, very enjoyable demo!
Was looking for something this St. Patrick's day, perfect timing!
He had me at the Guiness!
You know the idea that Corned Beef and Cabbage is tradional on St.Patricks in Ireland isn't true. An Irish-American thing. Some may do that but the real tradition is Irish Lamb Stew. Chef John has a killer video on that. Lamb is kind of hard to come by in the US so when they have boneless legs on sale I schmooze the butcher into cubing it for me. Use what I need and freeze the rest.
We Irish call them "scallions" not "spring onions". My mother always made this version , but used "back bacon" which doesn't seem to be available in the USA for some reason. it was traditional "Monday" meal, made up of what wasn't used for cooked Saturday Breakfast/Sunday Lunch.
Yes my mum always said scallions back in the day.
theyre called spring/green onions in some parts of ireland, and back bacon is available in the usa
Back bacon is sold as Canadian Bacon in the US.
I always heard them and referred to them as scallions as well. I hear green onions more often these days.
Scallions were im from aswell
You never fail to make me smile. And I love your recipes. Thanks for a new twist on St. Patrick’s day.
Made it - so delightful - added cabbage, carrots and red bell pepper - used cilantro instead of parsley - also added meatballs to the sausages - served with olive bread - worth the 4 hour wait! Chef John - I am in awe of how you motivate me with the simplicity of your dishes - no Martha Stewart need to grow my herbs and wait a year before cooking!
Hahaha... the spouse and the pub, and the guzzler enjoying the meal later... is a fairytale John
I traditionally host a small dinner party on St. Patrick's Day and have ALWAYS served corned beef and cabbage w/Soda Bread, but last year I changed things up a bit and made the Cheddar w/Spring Onions Biscuits instead. This year, I found this recipe and decided to serve it instead, despite not having time to try it out ahead of time and thereby doing the biggest dinner host no-no of using guests as lab rats for a new recipe. I had a bit of anxiety about the stew, but I followed the recipe and it turned out AMAZING!! The broth, especially, is just incredible. My original plan was to serve the stew with the biscuits, but I found Chef John's recipe for Irish Beer Cheddar Puffs and decided, what the heck, in for a dime in for a dollar and tried that recipe too, along with the delicious spread for the puffs. We were only a party of 3, but we ate 10 of the 14 Puffs and found that the Puffs are excellent for dipping into the stew broth or even submerging a puff into the stew and eating it as a dumpling. Every one went back for a second serving, so despite taking a risk, dinner was a success!
One of my favorite channels. Love your clear instruction and dry sense of humor !
I love every single thing that goes into this dish.
Love your comment about skimming fat from a century or more ago. Like your comment, they probably never tossed anything out. Great recipe.
We have Irish around here and can find Irish bangers. And your story about the husband (usually) coming home late from the pub is a good one.
That look so delicious, Chef John! Great for St Patrick Day while sippin some Guinness and listening to The Chieftains!! Great video
My wife made this last night. As with every Chef John recipe we have tried over the years, it was delicious and will be made again!
I love Chef John. He's done more for me to get more involved with cooking than most of the, so called, CZcams chefs.
Well... maybe one or two, but Chef John is at the top.
Than you haven't watched Jean-Pierre, way better chef no comparison
I made this tonight and cut back on the potatoes so I could add carrots. This is amazing. The brats were juicy, veggies tender and the broth was very flavorful. I will definitely make this again.
May have to make this today, so that I can make it again for St. Patrick’s Day. It looks sssoooooo good. Totally agree about the cayenne.
Looks amazingly delicious! So simple. Love these type of recipes.
Made this a couple nights ago - FANTASTIC! and the leftovers are great too. Will make it again for friends on the big holiday
I'm glad you said that this isn't traditional Dublin coddle because my mother is from Dublin and coddle was one of our main staples when we were kids and it never looked like this.
I made this for the first time last night - in an instant pot, because my Dutch oven was otherwise occupied. I was a bit worried about the results initially because I didn't have fresh thyme, so had to use dried. and not baking for the final hour meant that it did not gain color or reduce in the same manner. I adjusted with a bit of cornstartch slurry, and the result was phenomenal. My girlfriend was absolutely floored by how flavorful and complex the stew was. I'll be making this again for St. Patrick's day - perhaps with some cabbage added, and this time using the dutch oven!
We made this.....simmered for 4 hours.....amazing!! Thanks Chef John!!
My local pub in Dublin used to serve free coddle to the patrons on a Friday during winter. Was fantastic.
“I did what any great chef would do - I gave up”. Hilarious!
Chef John, greetings from Ireland. I've tried many of your recipes. Have to try that Dublin coddle now.
Thank you Chef! We just finished our St. Patrick's Day dinner using this recipe... it was Devine! You are a gift!
I made this for dinner tonight, and it was absolutely delicious! I followed the recipe and didn't subtract anything or add any extra ingredients.
My butcher makes corned beef bratwurst for St Paddy's. I'm going to try them with this recipe.
That sounds wicked good!
I`m Irish and always stirred away from Traditional Coddle. The version looks completely delicious
This is delicious and easy to adapt based on what needs using up in the fridge. I used leeks rather than onions and also chucked in some carrots. Thanks for sharing. Love your videos
That looks SO GOOD right now, this is Sundays dinner this week, 100% guaranteed or your money back. Thank you for sharing Chef!!!
You had me laughing out loud today! Thank you Chef John!!! ❤️
I'm neither a pork nor a potato eater, but I enjoyed the chef's wit, charm, and accent. I'm sure it tastes good too. Happy St. Patrick's Day ☘ to all!
Neither of the two food groups? What's left to eat?!?!😄
I made this for myself this weekend and it's unbelievably good and fairly easy to do. Thank you for the video.
I'm a simple man, when I see Chef John cook, I find myself salivating.
On behalf of Ireland, thank you for trying to make it seem like we have a cuisine year after year lol. Here's a challenge - for next paddys day please make a "Spice Bag". That's an authentic irish food innovation. You could do an amazing version.
He really could ❤
This looks delicious. Must try it.
A pot like that will be on my table the 17th of this month, Chef. Beautiful! Thank you.
Mac
This looks and sounds amazing! Thank you for sharing
You actually managed to make coddle look appetising, good job.
Anything with 'Guinness' is gonna be great. It's my absolute favorite beer/stout🥴
I love your voice, your masculine substance and your persona and polite demeanor. The recipe seems heavenly. Thank you.
Made this yesterday, it was wonderful!! Thanks Chef John!!
I made this last night with a few substitutions. I used a bag of those small gold potatoes about the size of golf balls; no pealing or cutting so that was nice and they held up well. I used mild Italian sausages which worked great. I only drink Guinness on tap so I used a bottle of Heineken beer. Not perfect but it tasted very good. So I suppose I made an Italian/Dutch coddle. Anyhow, I liked it a lot and my wife absolutely loved it. Thanks for the inspiration.
By the way, I didn't skim any fat and my heart is still beating.
You're missing it boyo, Genius in a can is not quite tap but not too far away.
That's not coddle, that actually looks appetizing.
How about I coddle you right to the hospital
Coddle deez nuts
Keep that shit out of here.
Personally I love flabby, unbrowned, bland meat in my stews. The Irish know what they're doing.
@@bigfatchubbybritboy9445 Do no blame that on all Ireland. That's just the dubs,the rest of us don't like them anyway.
I made this last weekend, and it was absolutely delicious. Will definitely be making it again!
Made this today. Absolutely amazing.
All my fav ingredients! I probably can't find Irish sausage in south Texas but I can find all kinds of good sausage! 🎉
Good German sausage can be had in Texas easy easy enough. I’m heading for the bratwurst.
I wonder if you had a friendly local butcher if you could take a recipe in and they could grind and stuff a special order for you? They might require that you purchase a certain minimum amount but it may be worth your time. 😊
I had coddle at kells in seattle and it was so good! I'll have to try making this one at home
Looks delicious for this cold weather.
Looks spectacular! Coming home to a bowl of this on a cold rainy day would perk me right up. I think I will try making this with some garlic sausages and see how it goes.
If I could have one wish,
It would be for Chef John to make a dish,
Better if it was Irish,
And of course it'd be delish.
I read this in Ray J's voice
I gave my sausage a quick sear before I put them in and it really brings out the he flavor of the meat more and adds a nice color. Also I always add carrots and cabbage as well.
Do you use baby carrots?
@@logansquare2212 just use regular carrots and chop them up. The baby carrots always tasted weird to me, they probably have a presentative on them to keep them fresh with no skin.
Just made it! Frigging fantastic! Thank you
Such a happy day when I see a Chef John recipe pop up AND I have all of the ingredients at hand! That’s dinner sorted!
Chef John goes with the ol' palm tree formation for the snags. Nice touch! This looks great, but I'm still crazy about colcannon.
Looks yummy!!! When I have a cheat day from keto I’m making this!!
I'm going to use Daikon radish instead of potato to make it keto
I love to cook... and this recipe mesmerized me! Thanks Chef John!
I totally love your humor Chef John....like a fine dry wine; tasty!
We call them scallions actually
Dead on 👍
Chef John this looks so amazing WOW I can’t wait to make this
I see stew with sausages and I want you to make a video about german kale stew. Kale in a hearty broth with lots of smoked and salty meats. But it would be more fitting for the end of the year as it is traditionally eaten after the first frost.
I second this request!
I love the way you say freSHHHHHHly!!!!
I just made this recipe tonight, and it was easy and delicious. Thanks so much!
Simply awesome! Thx!
I live in Virginia and found Johnsonville makes an O’Garlic Irish Sausage and I have the Coddle in the oven right now with 1.5 hours to go there and the hour in the range. I am so anxious to try it!! It smells so good!! Thanks for always insuring me Chef John!!
This would be wicked in a pellet grill. The first 2 hours would be just like the oven, but the last hour uncovered would give a very nice smoke flavor.
Wonderful dish for the holiday ☘️, Chef John!
All your recipes rock Chef John.
Total Chef John move to use scissors to cut sausage in the pot lol
Bacon and sausage and onions, plus potatoes and Guinness! Oh, my! Erin go Braugh! 🍀🇮🇪
Aloha Chef John, I made this recipe for dinner last night and it was incredible... Thank you for sharing!!!
Thank you for this recipe! I tried it and it turned out so yummy!
Letttsssss sausage!
Chef John, I served this delicious dish tonight for my grandson’s sixteen birthday. On appetizer is was your Crab Rangoon and Sauce. A first for me. I switch crab for pollock bc of allergy. Everyone was delighted. Thanks to you ♥️