Anytime we have mentioned Dublin coddle on our social media we have been told it isn’t the “right” way to make it, but that is the beauty of coddle! There is no exact or “right” way to make it. It varies all over the city!
The way your Granny used to make it in Fairview is different to the way your mate’s Da used to make it in Inchicore, which is different to the way your neighbour makes it today in Ballinteer!
What varies? The vegetables included. The type of stock used. How the sausages are prepped. Etc. This recipe is a guideline of the things that, for the most part, should be included.
We love hearing the individual tips and tricks that make your coddle the best in Dublin. Never change!
You Will Need:
Dublin Coddle Recipe
- 500g of Granby sausages
- 500g of potatoes, peeled and roughly chopped
- 500g of rashers, cut into strips
- 400g of carrots, peeled and roughly chopped
- 4 celery stalks, washed and roughly chopped
- 2 onions, peeled and roughly chopped
- 1 litre of chicken stock
- 4 tablespoons of chopped fresh parsley
- Butter for frying
- Salt and pepper
How To Cook:
- Add some butter to a large pot over a low heat. Add your carrots, celery, onions and parsley. Cook for 5 minutes, stirring frequently.
- Add your sausages, rashers and chicken stock. Bring to the boil.
- Reduce to a simmer. Cover and cook for 1 hour, stirring and removing the top layer of fat intermittently.
- Add your potatoes and cook for another 30 to 40 minutes.
- Bring to the boil and remove any excess fat over a couple of minutes.
- Season with the salt and pepper.
- Serve it up in a bowl with a side of bread. Our favourite – a couple of slices of brown bread.
- Enjoy! Best served piping hot on a cold winter’s day to warm the bones!