Irish Sausage and Potato Stew (Dublin Coddle) | Food Wishes 

As an Irish woman from Dublin and who makes Coddle regularly, the white coddle is the more popular one. Loads of potatoes that melt to make a tasty soup, loads of sausages, bacon, Spanish onions (white), parsley, thyme, salt, pepper, stock cube (vegetable) . Leave to simmer on the stove for a couple of hours. If you make a big pot of coddle, it even tastes better the second day and can also be frozen. Hops you don't mind me telling you about the traditional one. Coddle was know as a poor man's stew. Anyway, I love your vlogs, they are funny and very informative. XX's from 🇮🇪 🇮🇪 Ireland.

You're the Guinness bottle of your Dublin coddle, Chef John.

This is one of those dishes that tastes even better when you warm it up the next day. Had it for breakfast with a couple eggs and a piece of toast. Delicious!

I made this for a couple St. Patrick’s Day get-togethers, and people still talk about it. It really is a delicious stew.

I hear sausage, potatoes, and stew, and I'm *there*, baybee! It's cold and miserable where I am right now, with winter see-sawing between its nastiest variables every day, so this is absolutely going on the menu next week. Looks like the perfect comfort food.

I made a version of this but turned some of the bacon fat into a rue which helped it get really thick. I also added cabbage and carrots which really helped.

Coddle normally looks horrendous (particularly if you don't brown the sausages first, which I don't do), but it's extremely delicious. There are countless variations too, so lots of people will get high and mighty about it and insist their recipe is the "real" or "authentic" one (plenty of examples under this post), but really they're all valid. This one looks great!

My mother, born in Ireland, called them scallions! I'm going to try this. thanks

Made MY mouth water. and the Irish half of my genetics experienced a strong whiff of homesickness and nostalgia for evenings at the pub that I've never had in this lifetime. Must be a past life memory you stirred up for me. Thanks. 😃

That Irish pride of seeing us mentioned on Chef John

Everyone does corned beef and cabbage for Paddy's day, Irishman here, lump of back bacon, chopped green cabbage, black pepper, boil, cook potatoes, YR sauce and done. Happy St Patrick's day!

How could this _not_ be the world’s greatest food … sausages, potatoes, bacon, onions, & garlic, served with bread!

Just made this and was absolutely struck speechless by how rich and delicious it was. Incredible stew.

"which I transferred into a bowl, so it looks homemade..." haha! Chef John, you sir are a gentleman and a scholar! 🤣

This was delicious. I woke up this morning wanting to try this recipe. The hubby and I ran to the grocery store and picked up everything needed to make this. They only had Guinness Extra Stout, so that is what I had to use. And because we both love cabbage, I added a roughly chopped small head of cabbage the last hour. Everything else was as written. We are definitely looking forward to the leftovers.

Just finished eating this, no changes made to the recipe either! It was excellent! Thank you Chef John.

You're right about the fat. My grannie would be in a state of shock if she saw me discarding the fat of, say, a chicken. She came from a tiny village in Poland where the fat was a delicacy and to be stored well during the cold winter months.

I’ve made this so many times! It was the first thing I used my camping Dutch oven for. It’s become my go to for large groups when the weather calls for something warm

Made this last night and it was amazing!! Even though we love, corned beef and cabbage, my husband said he would rather have THIS for St. Patrick’s Day💚

I genuinely laughed out loud at "I couldn't fit them (the sausages) in there the way I wanted... So I did what any great chef would do, and I gave up". 👌🏻😂

I made this per the instructions and it was a big hit. Really savory broth and the potatoes were truly something special. Thanks Chef John.

I traditionally host a small dinner party on St. Patrick's Day and have ALWAYS served corned beef and cabbage w/Soda Bread, but last year I changed things up a bit and made the Cheddar w/Spring Onions Biscuits instead. This year, I found this recipe and decided to serve it instead, despite not having time to try it out ahead of time and thereby doing the biggest dinner host no-no of using guests as lab rats for a new recipe. I had a bit of anxiety about the stew, but I followed the recipe and it turned out AMAZING!! The broth, especially, is just incredible. My original plan was to serve the stew with the biscuits, but I found Chef John's recipe for Irish Beer Cheddar Puffs and decided, what the heck, in for a dime in for a dollar and tried that recipe too, along with the delicious spread for the puffs. We were only a party of 3, but we ate 10 of the 14 Puffs and found that the Puffs are excellent for dipping into the stew broth or even submerging a puff into the stew and eating it as a dumpling. Every one went back for a second serving, so despite taking a risk, dinner was a success!

Hahaha... the spouse and the pub, and the guzzler enjoying the meal later... is a fairytale John

The cayenne addition reminded me of my fave Irish food joke. 'How do you describe Irish food? It's a lot like English food, but less spicy' :)

Who on earth is not a fan of the world's most amazing combination of sausage and potatoes...? Thank you, Chef John, for bringing to bear your most experienced Dutch Oven, and for not keeping with tradition as the thought of the original Coddle of a slowly simmered boiled stew sounds less appetizing than a stew should...

I'm glad you said that this isn't traditional Dublin coddle because my mother is from Dublin and coddle was one of our main staples when we were kids and it never looked like this.

Hi Chef John, As a Dublin man I’m delighted to see you browning the bacon and sausages. We used to hate eating coddle because of the colour. Your version is way better. I’m going to make your recipe from now on. Happy Saint Patrick’s Day from Ireland.☘️

I`m Irish and always stirred away from Traditional Coddle. The version looks completely delicious

Was looking for something this St. Patrick's day, perfect timing!

“I did what any great chef would do - I gave up”. Hilarious!

Love your comment about skimming fat from a century or more ago. Like your comment, they probably never tossed anything out. Great recipe. We have Irish around here and can find Irish bangers. And your story about the husband (usually) coming home late from the pub is a good one.

I made this tonight and cut back on the potatoes so I could add carrots. This is amazing. The brats were juicy, veggies tender and the broth was very flavorful. I will definitely make this again.

Yum. I’m making this tonight with a cold Guinness. Update: I found fresh Irish pork sausage at Trader Joe’s today.

We Irish call them "scallions" not "spring onions". My mother always made this version , but used "back bacon" which doesn't seem to be available in the USA for some reason. it was traditional "Monday" meal, made up of what wasn't used for cooked Saturday Breakfast/Sunday Lunch.

My mouth is already watering. I have a great local source for Irish bangers and always have some of that “unnamed “ stout on hand so am definitely making this for St Paddy’s Day. Thanks for the recipe and as always, very enjoyable demo!

I made this for the first time last night - in an instant pot, because my Dutch oven was otherwise occupied. I was a bit worried about the results initially because I didn't have fresh thyme, so had to use dried. and not baking for the final hour meant that it did not gain color or reduce in the same manner. I adjusted with a bit of cornstartch slurry, and the result was phenomenal. My girlfriend was absolutely floored by how flavorful and complex the stew was. I'll be making this again for St. Patrick's day - perhaps with some cabbage added, and this time using the dutch oven!

Anything with 'Guinness' is gonna be great. It's my absolute favorite beer/stout🥴

May have to make this today, so that I can make it again for St. Patrick’s Day. It looks sssoooooo good. Totally agree about the cayenne.

I made this last year for the first time. We loved it, and I was dreaming of it recently. Can't wait to make it again!

Aye, now that's what's for dinner!

My butcher makes corned beef bratwurst for St Paddy's. I'm going to try them with this recipe.

That look so delicious, Chef John! Great for St Patrick Day while sippin some Guinness and listening to The Chieftains!! Great video

My local pub in Dublin used to serve free coddle to the patrons on a Friday during winter. Was fantastic.

I'm a simple man, when I see Chef John cook, I find myself salivating.

I'm neither a pork nor a potato eater, but I enjoyed the chef's wit, charm, and accent. I'm sure it tastes good too. Happy St. Patrick's Day ☘ to all!

To me, this is one of your best most flavourable recipes yet!..thanks so much.

Dublin Coddle was introduced to Dublin by the troops of King William 3rd or commonly known as King Billy. It is still popular in Scotland called Stovies. In the Flemish area of Belgium and Holland, and South Africa it is called Stoofvlees.

"So I did what any great chef would do, I gave up." Slayed me. I was a chef for 13 years, only sometimes miss it lol.

I made this last night with a few substitutions. I used a bag of those small gold potatoes about the size of golf balls; no pealing or cutting so that was nice and they held up well. I used mild Italian sausages which worked great. I only drink Guinness on tap so I used a bottle of Heineken beer. Not perfect but it tasted very good. So I suppose I made an Italian/Dutch coddle. Anyhow, I liked it a lot and my wife absolutely loved it. Thanks for the inspiration. By the way, I didn't skim any fat and my heart is still beating.

On behalf of Ireland, thank you for trying to make it seem like we have a cuisine year after year lol. Here's a challenge - for next paddys day please make a "Spice Bag". That's an authentic irish food innovation. You could do an amazing version.

I watch a fair deal of recipe shows, on & off between my main interests, & most of them I think "that looks good" & forget. But I WILL NOT forget this one! I've got a special occasion in mind for it already!

I love every single thing that goes into this dish.

I love the way you say freSHHHHHHly!!!!

Chef John, greetings from Ireland. I've tried many of your recipes. Have to try that Dublin coddle now.

You never fail to make me smile. And I love your recipes. Thanks for a new twist on St. Patrick’s day.

This Recipe is ABSOLUTELY AMAZING!!! I've made it twice this week. I tweeked the Recipe a bit. (I'm a Sous Chef...) I added Sage & Rosemary. Also a splash of Worcestershire & Soy Sauce. I know the Soy isnt Irish, but it works.

All my fav ingredients! I probably can't find Irish sausage in south Texas but I can find all kinds of good sausage! 🎉

We call them scallions actually

I added cabbage, carrots, 1/2 cub of apple cider vinaigrette and some brown sugar and this whole thing is the best stew I have ever had and maybe top 10 dishes period

Made this a couple nights ago - FANTASTIC! and the leftovers are great too. Will make it again for friends on the big holiday

You actually managed to make coddle look appetising, good job.

If I could have one wish, It would be for Chef John to make a dish, Better if it was Irish, And of course it'd be delish.

We made this.....simmered for 4 hours.....amazing!! Thanks Chef John!!

I love Chef John. He's done more for me to get more involved with cooking than most of the, so called, RU-vid chefs. Well... maybe one or two, but Chef John is at the top.

This looks delicious. Must try it.

You had me laughing out loud today! Thank you Chef John!!! ❤️

Looks amazingly delicious! So simple. Love these type of recipes.

Very tempted to try this in my crockpot.

I gave my sausage a quick sear before I put them in and it really brings out the he flavor of the meat more and adds a nice color. Also I always add carrots and cabbage as well.

Made it - so delightful - added cabbage, carrots and red bell pepper - used cilantro instead of parsley - also added meatballs to the sausages - served with olive bread - worth the 4 hour wait! Chef John - I am in awe of how you motivate me with the simplicity of your dishes - no Martha Stewart need to grow my herbs and wait a year before cooking!

One of my favorite channels. Love your clear instruction and dry sense of humor !

I see stew with sausages and I want you to make a video about german kale stew. Kale in a hearty broth with lots of smoked and salty meats. But it would be more fitting for the end of the year as it is traditionally eaten after the first frost.

Chef John goes with the ol' palm tree formation for the snags. Nice touch! This looks great, but I'm still crazy about colcannon.

My wife made this last night. As with every Chef John recipe we have tried over the years, it was delicious and will be made again!

Looks delicious for this cold weather.

This would be wicked in a pellet grill. The first 2 hours would be just like the oven, but the last hour uncovered would give a very nice smoke flavor.

I had coddle at kells in seattle and it was so good! I'll have to try making this one at home

Made this today. Absolutely amazing.

Brooooo the braise to the bake is geniusssssssss

That's not coddle, that actually looks appetizing.

Looks yummy!!! When I have a cheat day from keto I’m making this!!

That looks SO GOOD right now, this is Sundays dinner this week, 100% guaranteed or your money back. Thank you for sharing Chef!!!

Simply awesome! Thx!

Total Chef John move to use scissors to cut sausage in the pot lol

A pot like that will be on my table the 17th of this month, Chef. Beautiful! Thank you. Mac

This is way better than I expected. Flawless example of the sum being greater than its parts.

Letttsssss sausage!

Bacon and sausage and onions, plus potatoes and Guinness! Oh, my! Erin go Braugh! 🍀🇮🇪

Thanks 🙏

I made this for myself this weekend and it's unbelievably good and fairly easy to do. Thank you for the video.

I live in Virginia and found Johnsonville makes an O’Garlic Irish Sausage and I have the Coddle in the oven right now with 1.5 hours to go there and the hour in the range. I am so anxious to try it!! It smells so good!! Thanks for always insuring me Chef John!!

3 ❤

Made this yesterday, it was wonderful!! Thanks Chef John!!

This looks and sounds amazing! Thank you for sharing

Yeah, skim the fat w a piece of bread. Mmm

I strongly recommend people try the original Dublin Coddle recipe: it's a 'white' stew - as mentioned in the voice-over - which means onions, bacon rashers (unsmoked), sausages, potatoes, garlic, white pepper, chopped parsley/spring onions, slow simmered in water. Surprisingly, tasty. This is sometimes enhanced by addition of other port offal - especially "crubeens" (pigs' feet for the gelatine, and flavour. In pubs, sold along side white or brown buttered soda bread. This is not to take away from the recipe offered above. But for Paddy's Day this year I'll be doing a coddle - to be ladled out to family and friends gathered around the telly to watch the 6 Nations' Rugby final match: Ireland v England - for which current World Rugby No 1 team Ireland are the favourites.

Looks spectacular! Coming home to a bowl of this on a cold rainy day would perk me right up. I think I will try making this with some garlic sausages and see how it goes.

This is delicious and easy to adapt based on what needs using up in the fridge. I used leeks rather than onions and also chucked in some carrots. Thanks for sharing. Love your videos

Green onions are pronounced scallions. This looks good if not traditional but I think I would prefer this. I make mine with cream of chicken soup and I brown the meat first then i thicken it with a rue . I think your is probably closer to the original but mine is quick and tasty. If you can get them kerrins sausages are superior to all other sausages.

It probably makes me a bad person hearing chef john complain he can't get something or that it's hard to import and feeling smug I live in the EU where everywhere sells french cheese, italian tomatoes and German beer. Especially the fact that I'm in Ireland for those sausages...