Irish Coddle or Dublin Coddle


Irish Coddle History in Brief

Irish Coddle is a hearty and nutritious food that probably originated as an alternative to traditional Irish stew recipes in urban areas where mutton was not as affordable or readily available compared with rural Ireland.

Preserved salted bacon would have been widely available and contributes to the signature salty flavour of Irish coddle. Coddle is predominately a Dublin dish and is sometimes referred to as Dublin Coddle. In fact, I have yet to meet a person living outside of Dublin who has heard of coddle.

Hilarious Alternative Coddle History

Check out this sort history about the origins and ‘weird use’ of the homemade Irish Coddle. Some viewers may find some scenes disturbing, but delicious…

Cooking Irish Coddle

Irish coddle ingredients include long pork sausages, bacon in chunks or as thick rasher (the fat left on), potatoes, carrots and whole onions. Peas or barley are sometimes added. Salt and a little pepper are added during cooking and the dish has a strong salty flavor. Sometimes potatoes are cooked separately as they tend to fall apart in the pot and make the soup too thick.

* Tip: Coddle is best served with crispy bread rolls smeared with thick chilled butter to dip into the soup. Delicious! 

traditional-irish-cooking-books1-2308921Coddle Recipe:

  • Potatoes
  • Pork sausages
  • Bacon chunks or rashers with the fat
  • Two medium whole onions pealed
  • Thickly chopped carrots
  • Garden peas
  • Salt (go easy, the bacon can be very salty) and a pinch of pepper
  • Mixed herbs, thyme, parsley, and garlic if you like

How To Cook Dublin Coddle:

To be honest, if you want to taste coddle, you’ll have to have a homemade Irish coddle, because you just can’t by this feast in restaurants (shocking I know!). Luckily it’s pretty easy to prepare and cook, just follow the follow simple cooking instructions and you’ll be enjoying a coddle in a couple of hours or so.

  • Add 3 /4 pints of boiling water to a lidded pot.
  • Add all the ingredients (except the peeled potatoes).
  • bring back to a rolling boil and add vegetable stock.
  • Add black pepper, thyme, mixed herbs
  • Add potatoes depending on how you like them. Soft, fluffy potatoes will ‘fall apart’ and make a thicker soup if you add them too early. You might like it like this, but my personal preference is for the potatoes break up a little to thicken the soup, but mostly hold their form.
  • Bring to the boil and allow to simmer for 1.5 to 2 hours.

* Tip: Coddle is ALWAYS best eaten the day after it is prepared.

Misconception About Coddle Recipes

The main misconception that I’ve read on a number of websites is that there is not real coddle recipe, no real method to cooking coddle. This is absolute nonsense, and it seems apparent those articles must have been written by people who never tasted a coddle, never mind cooked one, in their lives. Follow my recipe for traditional Dublin Coddle, and it’ll change your life (don’t forget the crispy bread rolls and chilled butter!) Enjoy!

See the full list of traditonal Irish Recipes