Dublin Coddle Recipe

I followed the recipe exactly but also included carrots along with the potatoes. My only feedback is that it doesn't actually serve 4 people as stated. With 2.5 lbs of sausage and 3 lbs of potatoes, my 2.4 lbs of Irish garlic sausage (picked up at the market for St. Patrick's Day) amounted to 10 links, similar in size to those Chef John used in the video. The dish turned out delicious, and I'm looking forward to enjoying the leftovers later on.

Chef John is my go-to for foolproof recipes. His coddle recipe turned out perfectly when I followed it to a tee. One important tip I have is to refrain from adding salt initially. Taste first, and adjust with salt later if necessary, as the bacon and type of sausage you use already bring enough saltiness to the dish. The sausage and potatoes were incredibly flavorful, with a melt-in-your-mouth texture and a subtle malty bitterness that elevated the dish. I opted for 10 brats instead of the recommended 5, and I'm glad I did as it resulted in a wonderfully tender and delicious coddle that leaves you craving more. Overall, an excellent dish that exceeded my expectations.

I absolutely adored this recipe! I couldn't locate Irish sausage, so I used regular bratwurst instead and enhanced it with corned beef spices, coriander, black pepper, and dried thyme. The result was simply amazing!

I am at a loss for words to express how amazing this recipe is. If I could, I would give it 10 stars. So, it's the day before St. Patrick's Day and I went to the local butcher for a pork sausage recommendation, and he suggested a Polish sausage! I wasn't sure if that was what Chef John had in mind, but it turned out to be perfect! I cut the sausages in half before adding them to the pot. I followed the recipe exactly, just cooked it entirely on my stove - simmering on the lowest setting for 2.5 hours covered, then uncovered for 35 minutes. Most of the potatoes were almost dissolved, and the texture was similar to split pea soup, but it was incredibly delicious and spicy! We literally cleaned our bowls. I usually love corned beef for St. Patrick's Day, but this might just surpass it! I will definitely make this recipe again, although it does require some time management - it's totally worth it! Thank you, Chef John!

I cooked up this dish for St. Patrick's Day, and it was a hit with my family! I went with Guinness Extra Stout and the flavor was absolutely fantastic. I also sliced the sausages diagonally so each bite of the stew was just the right size - no need for knives! We paired it with some crusty bread to soak up all that delicious liquid. The stew has a nice, hearty consistency. My family has already asked me to make it again, not just for St. Patrick's Day. Thanks for such a wonderful recipe!

Absolutely loved this dish! I woke up craving it this morning and immediately set out to make it. My husband and I rushed to the store to gather all the ingredients, opting for Guinness Extra Stout since that was the only option available. We also decided to throw in a small head of cabbage during the last hour of cooking, as we are big fans of cabbage. Following the rest of the recipe as instructed, we can't wait to enjoy the leftovers.

Chef John knocked it out of the park with this recipe. I followed every step to a tee except for the sausages. I could only get my hands on pre-cooked Irish Bangers, so I waited and added them in for the last hour of cooking to warm them up. The result was amazing! Thank you, Chef!

Absolutely loved this dish! I didn't have fresh garlic or stout on hand, so I substituted with garlic powder and a porter. Surprisingly, it still turned out amazing. My husband now insists on having this in our meal rotation regularly. This recipe is like a classic "set it and forget it" - so simple and easy to make!

This recipe is absolutely amazing! Thanks to the review suggesting to add cabbage during the last hour, I decided to also throw in some mushrooms. The end result is truly irresistible!

Wonderful dish! Chef John makes the process seem so effortless, and it truly is - as long as you have all your ingredients prepped and ready to go, just like he does. Preparation is key here, as it not only sets you up for success but also allows you to double-check that you have everything you need. Once that's done, it's smooth sailing ahead. I decided to add a bit more cayenne than Chef John suggested, simply because I like a bit of extra kick. I also threw in some shallots to the onion mix for added flavor. One thing to be cautious of is the salt content, as both bacon and chicken broth are already salty, as well as the butter. This dish is absolutely perfect for a cozy day indoors during a storm.

Great experience! Even though I accidentally skipped step 1 by browning the bacon and then removing it to a paper towel without pouring off the drippings first, the end result was still fantastic. The onions were sautéed in the retained drippings, which added a lovely flavor to the coddle dish. However, the excess fat and salt content might not be suitable for individuals sensitive to grease or sodium.

I prepared this dish for our church's St. Patrick's Day potluck, and it was a hit with everyone, especially my family! It was a bit challenging to find Irish sausages, so I ended up making my own, but the end result was fantastic!

It literally melts in your mouth!

I decided to give this recipe a try, which is unlike my usual practice. For years, I had been making corned beef and cabbage to celebrate St. Patrick's Day, only to later learn that it's not truly an Irish dish. So, I searched online for a recipe that authentically hailed from Ireland and would be a hit with everyone. This recipe fit the bill perfectly! It has now become my go-to dish for St. Patrick's Day, paired with Guinness beer bread. Making this meal feels like honoring my Irish heritage by simmering some delicious sausages in a fantastic stew.

I have been using this recipe as my go-to choice for a meal other than Irish Stew ever since I found it last year. The entire family adores it, and it never lasts long in our house. The preparation is simple, with the bacon cooking first and then the reduction of the bacon/onion/stout mixture. It's a breeze to double the recipe for larger gatherings. Perfect comfort food for chilly, rainy days.

Delicious! My friend who loves potatoes, sausages, and bacon really enjoyed it. He's quite a picky eater, so that says a lot!

I first tried making this dish on St. Patrick's Day 2023, and it was a huge success with me and my friends. I decided to make it again a few months later, and somehow it turned out even better - not sure why! This year, I prepared it right before St. Patrick's Day and once again everyone loved it. The flavors were absolutely amazing. Thank you!

I prepared this dish today for St. Patrick's Day. Usually, we would have corned beef with cabbage, but we decided to switch things up. I must say, this recipe was absolutely fantastic. It has now become our new St. Paddy's Day tradition. Chef John has yet again knocked it out of the park with this recipe!

This dish was absolutely delightful. After trying it, I decided to ditch my usual St. Patrick's Day menu - this is definitely a winner!