Dublin Coddle Irish Sausage & Potato Stew Recipe) - Miss in the Kitchen (2024)

FAQs

What is the difference between stew and coddle? ›

What's 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. Both are considered comfort foods and hearty one-pot meals.

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.

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.

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.

Chuck: Chuck meat is taken from the shoulder and is one of the most popular choices for stew meat due to its high toughness and medium fat content. Beef chucks are usually large cuts of meat and are only a little more expensive than a round roast.

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.

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.

If you cannot consume alcohol, substitute the Guinness with 2 cups water + 1 tbsp Worcestershire sauce + 2 beef bouillon cubes crumbled. This will make it a classic beef stew. Taste FAB, it just isn't Irish Guinness Stew!

While it may depend on who you ask and where they are from, a traditional Irish breakfast almost always includes fried eggs with a runny yolk, back bacon (known commonly in the Republic and Northern Ireland as “rashers”), pork sausage, whole or sliced button mushrooms (sautéed in the pork and bacon fat), and tomatoes ( ...

What makes an Irish breakfast? ›

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.

What are Irish Bangers you ask...they are a flavorful pork sausage made with less fat filler then the the average breakfast sausage we are accustomed to (delicious when served have with mashed potatoes and gravy)..available this week at Matthew's Market.

Coddle is considered a 'city man's stew' and is thought to have originated in Ringsend. Irish stew, on the other hand, is a bit chunkier, made with stewing beef or lamb, vegetables such as carrots, parsnips and onions, potatoes, and beef or lamb stock. Some add Guinness to the stock for extra flavour.

A bacon rasher is a thin slice of bacon, typically cut from a larger piece of cured bacon. The term “rasher” is commonly used in the UK and Ireland to refer to these slices of bacon.

1. : 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.

A chowder is typically chunky, filled with ingredients like potatoes, carrots and seafood in a thick liquid. The ingredients are often chopped into smaller pieces than you'd get with a stew. The word comes from the French word for cauldron (chaudron), which is the vessel fishermen used to cook their soup in.