My Irish mum made Stovie all the time in the 1950s. We were poor and sometimes cold but pots of food always available. Stovie for us was layers of potatoes onions n corned beef with rich gravy served with slice after slice of bread n butter. We rarely went to bed hungry!!
Not unlike my own coddle. From Ireland, Dublin. So we would just use a normal pot with cold water brought to the boil as the meat goes in. Throw in 8 large or 16 small sausages. Usually I put in rashers ( about 10 & cut the fat off rather than bacon chunks. ) 1 large onion chopped, 2 carrotts ( or any left over veg ), fresh parsley and lots of fresh thyme. Leave the whole lot simmering on the boil while you prepare potatoes. Pop potatoes in once coddle has simmered for at least 40 mins. When potatoes are done about 30 mins later, hey presto! Yum. Oxo only really adds colour rather than taste and is optional. Thyme is important for me and adds to the scent ,& comfort factor. My kids love it...👍
Certainly! Here’s a basic recipe for Dublin Coddle: Ingredients: • 8 Irish pork sausages • 8 slices of bacon, cut into pieces • 2 large onions, thinly sliced • 4-6 potatoes, peeled and thickly sliced • 2-3 cups of chicken or vegetable broth • Salt and pepper to taste • Fresh parsley for garnish (optional) Instructions: 1. Preheat your oven to 350°F (175°C). 2. In a large skillet or frying pan, cook the bacon until it becomes crispy. Remove the bacon and set it aside. 3. In the same skillet, brown the sausages on all sides until they develop a nice color. Remove the sausages and set them aside as well. 4. Layer half of the onions at the bottom of a large oven-safe pot or casserole dish. Follow with a layer of half the potatoes, half the bacon, and half the sausages. Repeat the layers with the remaining onions, potatoes, bacon, and sausages. 5. Pour the broth over the layers, ensuring that the ingredients are mostly covered. Add salt and pepper to taste. 6. Place the pot or casserole dish in the preheated oven and bake for about 1.5 to 2 hours, or until the potatoes are tender and the flavors have melded together. 7. Once cooked, remove from the oven and garnish with fresh parsley if desired. Serve hot with crusty bread on the side. Enjoy your delicious Dublin Coddle! Note: This recipe is a basic version of Dublin Coddle, but feel free to add other ingredients like carrots, thyme, or garlic for additional flavor variations.
When Kerry first showed us the ingredients , I’m like omg this is my mams recipe for panak , she’s a geordie from jarrow , and this is staple food from north east , and we put it in oven with sliced tatties , like a Lancashire hotpot , so I’m dying to try it this way , we put it 8n oven to crisp up the potatoes
I still make this for the family when they come round. It's one of their favourites. Your spot on with your recipe and method.. You just have to brown your rasher, onions and sausages first. Ive never known anyone here use beef stock, it's either chicken or vegetable.
stovie recipes vary in different regions in scotland .my mum and granny used floury potatoes, onion, and mince and again with the oxos, we loved it. the potatoes thickened it. this would be great on a winters day lovely
I was born in Dublin in the 50's, and I still live here. My mother never cooked coddle for us, preferring Irish stew for a main meal. She explained coddle to me as a hot tasty, greasy meal, for the old fellas who would fall home from the pub on a Saturday night, starving hungry, and this would have been bubbling during the evening waiting for his return, the house would smell of this awful, but tasty dish, and the husbands would wolf it down and then fall into bed into a deep Guinness and coddle fuelled sleep. I still have never tasted coddle, and I never will. Irish stew is still my favourite. 10 marks for effort!
I read that it was cooked often specifically for the late inebriated fella of the family. Guess Al's Nan, mum and Aunt loved it enough to cook it regularly as he was growing up (in London) prob reminiscent cooking after leaving dublin in the 50s
My mil cooked stovies for us once and i loved it. I made it many, many times. Cheap, tasty, filling and uncomplicated. Coddle looks like stovies to me. I used to add carrots and sometimes pearl barley when we didn't have enough sausages. Served with fresh bakery bread and butter. Yum yum yummy. Thank you for uploading
my grandparents use to make dumplings to go in there at the end 15 minutes b4 servings,, this oever, would thicken the broth n cutting up carrotts n onions n saug b4 starting so everything would cook at the same time,, roughly abot 45 miutes to an hr,, start to finish,, or simmering ,, n the dumplings would give everyone a more fuller meal,, oh the old cooking was always the best,,
Hope Al enjoyed his coddle it did look good. Never heard of it but certainly tempted to try it. Love you do things that are a bit more unusual. I'm with you a nice big wedge of crusty bread to go with it.
In America, we used ham, not bacon. The broth in this video looks like what we had, and we also used whole links. We made big pots because it was always better the next day. We would dunk sourdough bread with butter into the broth. No exo.
My dads from glasgow and he always made stovies with sausages, talking 70s/80s, this is an interesting read, it mentions sausage stovies👍 scottishscran.com/how-to-make-stovies-recipe/
@@budgetcookinguk aye I think parts of Scotland must make them different, Aberdeenshire is onions, beef ,tatties and gravy and it’s thick. It’s eaten with beetroot and oatcakes 😁
@@scotsquine7870 love the regional variations, a favourite treat when I was young was a proper scotch pie with beans, always think of still game pub the clansman now😂
My mum was born and brought up in Edinburgh and after getting married lived just outside of Edinburgh in a place called Broxburn. This is exactly what my mum cooked for us, as we were all growing up. She called them stovies. We all loved them. My sister-in-laws all learned to cooked them for my brothers and the girls all cook them for their husbands and families.
20 mins in the pressure cooker Kerry. Same result. Never made this dish before but do often make stovies in the winter months. Another great vlog ty. x
Mmmm, I love stovies too. I hadn't come across Dublin Coddle before but will definitely be giving it a go, it looked delicious. I make a nice sauce with cooking bacon, it is tasty, dead easy and freezes well. Gently fry a chopped onion with cooking bacon. When the onion has softened add a good sploosh of tomato puree, loads of garlic (or to your taste!), a good sprinkle of Italian seasoning and black pepper. Give it a good stir to mix it all up and simmer until the sauce has reduced and thickened. It is great with pasta and jacket spuds. I like mine sprinkled with cheese too. I usually fill the Ninja and freeze it in meal size portions. Sorry no exact quantities, the first time I made it was one of those days when I made a meal out of whatever was in the kitchen, it turned out nice so I've made it regularly for years now. It can spit a bit when the Ninja is full, I use one of those spatter guards to stop it going into the Ninja nooks and crannies or all over the worktop and wall.
You took me back 50 years with this recipe. I remember my Dublin born and bred dad cooking Coddle and showing me how it was done. The smell and taste was wonderful and i dont make it often enough. Thanks for doing Coddle! Xxx
hi im scots and love stovies and have irish relatives and love a good coddle as well as a good pan of scouse and theres lots of ways to make all of them every family does it different we also love beef olives another scottish meal
My gran used to make the best mince n tatties (with brown sauce on the side) 😋😋 my dad was the stovies man, always with sausages lol. Al's mums coddle recipe comes from his nan, likely it came from her mum poss a recipe in the family going back to the 1800s! His nan was born v late 1890s. Coddle (I've read) is thought to originate in 1700s, easy to feed family and still some left over later for fella coming back from the pub!
I can still remember the delicious aroma from the coddle cooking. We had it every Saturday night. All us kids used to beg for a dip with a piece of bread.
Wow, have never heard of this, had to look it up. Dad came from Cavan, Mum is from Donegal not something they ever made. Hubby is from Kilkenny/Waterford not something he has made and he was a chef.
Oh wow Kerry, you have just brought back memories from 57yrs ago. My mum was Irish, she came from Bangor, Co. Down. We used to go over every year for holidays staying on her friends farm in Newtownards. I never knew what it was called(young then) but when you were taste testing it brought it all back. I was thinking we had it with freshly baked bread that the farmers wife had made, and what do you pick up but some lovely crusty bread. A good cheap whole hearty meal. Thanks Al for trusting our wonderful Kerry with your mum's recipe, I reckon she done you proud 👋💖💖 Jen xx
Hi lovely lady xx I absolutely love your channel and the concept of good food made inexpensively. For me, I'd prefer the recipe offered there by another subscriber as the pale sausages, the whole onion, and especially the floating sausage skins would not be appetizing to me, precooking the meat and chopping the onions would be my choice, but thats the beauty of regional cooking, each has it's styles and tastes. Lots of love to you and yours.....and wishing you new subscribers by the hundred xxxx
@@budgetcookinguk you said every family has there own way of making it . I am def going to try yours Just for me because hubby would not eat sausages . Which I love haha xx
Thank you for this! Its very similar to one Mum used to make, I have no ide what its called?.... Par boiled cubed potatoes, fried chopped bacon, browned sausages, then cut into quarters, chopped onions fried till just golden brown. Mix it all up in an oven baking tray, add a shake of salt to taste (bacon will be salty) some ground black pepper then sprinkle grated cheese over. Bit of a time consumer to make but once done it it will keep warm covered in tin foil in a low oven for a while till you are ready. Take the foil off & turn the oven up for a few minutes before serving so the cheese will brown.
Hi there...just spotted the Dublin Coddle on another channel made by an Irish lady ( brought up in Dublin now living in Canada) she browned off the sausages and bacon ...not the onion.... made the whole in a slow cooker... BUT she did confirm in her youth in Dublin...traditionally, all ingredients were cooked from raw....no pre cooking ...just as yours is xxx great channel xx
Aww , is Al reviewing this lol . I’m commenting as you’re showing us the ingredients , so I’m like aww hope he likes it , it will bring lovely memories back for him
It did esp because his nan made it too, really it was her recipe, she lived with her daughter and grandson for the last 20 years of her life, can you imagine - one little boy and 2/3 dublin women (his aunt was identical twins with his mum and lived with them all for a while). He's a top fella, they did well by him 🥰
@@budgetcookinguk awwww proper irish family , my hubby identical twin , only way you can tell the diff is , he’s brother has one of those purple stains on the side of hes face , it’s not as dark now the stain as there getting older , but it was when young , it’s bad enough two men , poor Al two women twins and Irish , eeee Kerry I’m imagining him in a house with 2 mrs browns and a whinnie lol . None of my kids have had twins , thank god lol , couldn’t be coping with two like hubby , lol
I'm from Dublin and my mom and nan always made it white and lots of fresh curly parsley. They didn't add oxo but you're right every family has their own recipe 👍
Absolutely love stovies I make them regularly in my instant pot up here in Ayr but you have to use lorne sausage (square slice) or there just not the same
Hi Kerry, I've never heard of this dish before, it looked a good filling meal. You should have left your potatoes in cold water till you needed them then they wouldn't have gone brown. When I got married to my first husband fifty years ago, my mother in law used to make a meal from stewing steak, macoroni and tinned tomatoes, no idea what it was called she was supposed to have got the recipe from an Italian friend. I used to do it in the pressure cooker.
Al was happy but the boys very dubious esp Jimmy lol. Every family had their own take, so I prob will get a lot of "you did that wrong" but it wouldn't be Al's mums coddle if I did it any other way😄
It’s raining cats and dogs here this morning and freezing , could do with a bowl of that today , we have a similar thing called Panack, it’s sliced tatties layered on bottom then browned sausages , bacon pieces and liver , onions , carrots , tatties again , layer meat and veg then topped with tatties , and banged in oven on low for hours , we’d fight with stotties , huge bread buns or baps to everyone with butted , dipping it in the liver gravy , ohhh this looked lush
Is that the same as panackelty Mo? Oh my god it sounds delish, I need to make that in the 11n1, would you do it in the slow cooker or does it have to be the oven?
@@budgetcookinguk yeah , ohhh it’s lush , my hubby loves it , but since air fryers we don’t use our oven either , I got an induction hob , to cover a few things we need to do , but I said to hubby if do it in my 15 in 1 , stick air fry on at end , did Al like it Kerry
The variation is that the bacon and sauces should be browned first. Whole lot cooked in the oven where the potatoes are crispy. Good stock instead of oxo.
Was following Al's mums version to the letter, her mum Als Nan prob used beef stock before oxo cubes were invented but used oxo cubes too as she would cook it exact same way - she lived in the family home til she passed so Al grew up with his dublin nan, mum and auntie under one roof. It's their family recipe
there are 2 types, clear and brown, I was following 2 maybe 3 generations of Dublin womens recipe to the letter (for them) Al's Nan his mum, his aunt and very likely his nans mum too, she must have learnt it from her mum. Coddle originates from 1700s so must go way back in each family, each with their own variation www.dublinlive.ie/whats-on/food-drink-news/coddle-vs-stew-whats-difference-24438800
Try adding the vine from a pack of tomatoes, or a couple of pieces of vine if you're buying loose ones. It gives a lovely background tomato flavour, doesn't break up in the cooking so it's easy to fish out, (just shrivels into green string) and you still have that nice clear broth.
I've never tasted Dublin coddle but I imagine it would taste and present better if the bacon and sausages were browned before entering the stew pot.... the onions would most likely have been chopped and possibly semi fried so that everyone got some.
I think people do this in their version, mine was following Al's mum, aunt and to be fair his Nan who taught her daughters the same recipe & likely her mum before her. Each family would have a slight variation of coddle, but never browned off traditionally, that might be a more recent development
I am not sure if I like it looking so pale. Guess just what your used to isn’t it. I am sure it will be very nice. Like with you I would have had it browner and thicker myself. But different people like different dishes.
Hi Kerry - sorry to ask this query on this vid but have you ever cooked beetroot in your 11 in 1 on pressure cooking - wondering - 20 mins cooking time according to booklet - just love beetroot - was watching your plot 25 +1 last night ❤
Were your sausages raw when you put them in? Are they garlicky? Trying to figure out what to use for them here in the US, to replicate this. It looks great for a chilly fall evening.
Did it Jen, ooo wonder what thats like?! Each family had it's own version or variation, really interesting I think - history of food esp for the working classes, survival and all that
