Dublin Coddle Recipe (Irish Sausage and Potato Stew) | Wholefully (2024)

FAQs

What is the difference between a coddle and a stew? ›

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.

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.

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 is considered a national dish of Ireland. Irish stew is a celebrated Irish dish, yet its composition is a matter of dispute. Purists maintain that the only acceptable and traditional ingredients are neck mutton chops or kid, potatoes, onions, and water.

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.

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. The most common form of bread consisted of flatbread made from ground oats.

The Irish Potato Famine, also known as the Great Hunger, began in 1845 when a mold known as Phytophthora infestans (or P. infestans) caused a destructive plant disease that spread rapidly throughout Ireland.

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.

Buttered toast, and jam or marmalade, are often served at the end of the meal, although toast is generally available throughout the meal. As nearly everything is fried in this meal, it is commonly known as a "fry-up". In the UK it is sometimes referred to as a "Full Monty".

What did the Irish call potatoes? ›

The main Irish word for potato is “práta” (prawh-tah) and it's this word that is used most of the time. There are loads of other options, however, if you wish to be more precise.

'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.

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.

Irish stew is made of lamb, potatoes and carrots and is very simply flavored with perhaps parsley or thyme and salt and pepper. In contrast, Hungarian goulash is made of beef and flavored very strongly with paprika.

Stouts, like Guinness, are known for their bitterness. If the stew is cooked too quickly or if it doesn't include ingredients to balance the bitterness, this flavor can be very pronounced.

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.

: to cook (something, such as eggs) in liquid slowly and gently just below the boiling point. coddled the eggs for the Caesar salad.

A stew is a combination of larger-cut ingredients like vegetables, meat, or fish that are just barely covered with cooking liquid, and simmered over low heat for a lengthier period of time. While a stew cooks, the liquid reduces significantly, making it much thicker than your average soup.

Braising involves cooking large pieces of meat or chicken partially covered in liquid, while stewing uses smaller pieces of meat totally immersed in liquid. The liquid will usually be a combination of stock and water.