How to Make a Traditional Irish Coddle Recipe
Irish Dublin Coddle
I show you how I make my Dublin coddle recipe. I have also included a video of my 84 year old mother as she prepares and cooks it.
The ingredients include pork sausages, rashers, and vegetables. These days, the Dublin coddle recipe is quite varied. Some people also add different vegetables or barley.
My Dublin Coddle Recipe
It is nice served with a few slices of soda bread and butter. The dish is often cooked beforehand, and then reheated and eaten later at a party or after a night out.
- Preparation time: 15 mins
- Cooking time: 45 mins
- Serves: 2 to 3 portions
- 8 Pork sausages
- 12 Streaky bacon rashers
- 3 Medium size potatoes
- 2 Medium carrots
- 2 Medium onions
- Add the sausages to the pot.
- Cut up the bacon rashers into cubes. Add to the pot.
- Peal the carrots and chop into small pieces. Add to the pot.
- Peal the potatoes and chop into cubes. Add to the pot.
- Peal the onions and slice into small pieces. Add to the pot.
- Add water to the pot, just enough to cover the ingredients.
- Put on the cooker until it boils.
- Once it has come to a boil, simmer for 45 mins.
- The Irish coddle is now ready to be dished up.
- It is just as nice if left to go cold and reheated later, as is the Irish tradition.
This You Tube video below is of my now 84-year-old mother making the coddle.
Making an Irish Coddle
History and Tradition of the Irish Coddle Recipe
In the late 1700’s there was a large migration of Irish people from the country to the cities. This was due to a famine which encouraged the people to go to the cities like Dublin in search of work.
They brought with them into the city the tradition of raising small animals such as hens and pigs. What was left of the pig once it was slaughtered and sold was turned into sausages. This along with the rashers of streaky bacon was boiled with vegetables for a warm and nourishing meal.
24th December 1951
Irish Coddle Recipe
I hope you enjoyed this recipe for my mother's coddle. As you have seen by this article it is quick, easy, and cheap. My grandmother Louise would cook her Irish coddle without carrots, which is the traditional way to make this dish.
My mother, Christina, also cooked it this way until we were born. She added the carrots for the nutritional value and the colour so we would get the benefit. My mother is now a great grandmother and still cooks this dish for herself and my father.
When I was taking the photos for this recipe, my father asked what I was doing. When I explained about the article, he was bemused because he said, "Sure everyone knows how to make a coddle." We all follow my mother's recipe for the coddle as it was passed down to us.
My mother was 16 when she met my father. She worked with my father’s mother at a restaurant and had been invited to the house for a party. This is where she first met my father. There was a keg of beer there and a Dublin Coddle on the stove.
This was the norm in Dublin in those days before the Take Away Chip shops were common. The coddle would be cooked earlier and after a night out at the pictures or the pub it would be re heated and eaten by Dubliners all over the city.