I'm Dublin born and bred and this recipe and others like it is way better than how traditional Irish people would have coddle. My mother would just throw everything into the pot at once and walk away for a couple of hours. Most of the vegetables would be boiled to nothing but it was still a nice dinner. It's only now that I'm grown up and have a place of my own that I have the freedom of cooking for myself and improving the meals I grew up with.

@calebkent4756

2 ай бұрын

When I was younger I used to wonder why my parents would make such poor versions of potentially delicious food and ultimately it took growing up to realize...damn, cooking takes a LOT of energy. It's hard to fault my parents too much when just keeping a family fed every single day takes a lot out of you unless cooking is your passion.

@fionamb83

2 ай бұрын

My dad was from Dublin and he always called it Mickey stew, so that's probably why I never made it lol. I do like recipes that use up leftovers, so I might try this. My aunt just doesn't have to know I'm browning the sausages 😂

@aminorityofone

Ай бұрын

@@calebkent4756 father of 3, never would i describe cooking taking lots of energy.. more of i didnt know what i was doing. My cooking got better as the kids aged.

@draculinalilith396

Ай бұрын

@@aminorityofone keep up the good stuff. My parents always did precooked oven meals from the store. Nothing good ever. I was so unhealthy. They stopped cooking for me at 15 or 16.

@castcrus

Ай бұрын

Same, my mother don't really know how to cook, maybe that's why I'm now super interested in cooking. I'm Chinese btw.

When you put those onions and leaks in, you should put in an equal amount of cabbage. It'd add so much flavor. Onions and cabbage are best friends, especially in irish dishes.

@MrLBPug

Ай бұрын

Onions and cabbage are also best friends in causing flatulence 😇

@sanguine7924

Ай бұрын

Lethal farts

@pauljordan4452

Ай бұрын

@@MrLBPug Who cares? Fart and laugh at the world's first source of humour.

@largemarge1603

Ай бұрын

​@@pauljordan4452 Fortunately, my gas is odorless...

@colonelfustercluck486

25 күн бұрын

@@largemarge1603 .. mine smell like roses !

I'm from Amsterdam and try to visit Dublin once a year. Gravediggers in Glasnevin is a mandatory stop for me. The coddle there is like Bourdain said 'a little peace of heaven' . Just thinking about the coddle there makes my mouth water. And it's such a simple dish. This one is more complex, and a good way to get inspired. But Cavanaugh's can't be topped.

Been pretty much making this for years without ever hearing this recipe. The only difference is after the vegetables are ready I remove them add butter and flour and make a rue. This of course changes the end dish(thick gravy) been calling mine sausage stew for my kids for more then a decade and they love it ! We have used brussel sprouts many times other then cabbage too

@Amieto759

2 ай бұрын

Just to correct something… It is a roux. Not a rue. From the French for ginger/red. Un roux, une rousse for red haired man or woman. Here, it is butter. It s the color that gave the name. Like beurre blanc, beurre noir, and beurre roux. But butter is obvious, isn it ?

@peterhoulihan9766

2 ай бұрын

I've seen coddle recipes with a rue like you describe. It's not a very well defined recipe.

one thing I like Chef Billy's content is how he also shows how he cleans the ingredients.

@peterhoulihan9766

2 ай бұрын

It's funny, there's actually a bit of a class divide over that here. In protestant households they tend to do it, but in catholic households (where coddle is made) they don't bother. I wasn't aware of it until I read a listicle of "irish protestant stuff."

@catinthehat906

4 күн бұрын

If you split a leek down the middle you can wash it under a tap without using a colander. I personally think all the flavour of leeks is in the green leaves, the white stalk is nearly tasteless. I've never heard of them being described as 'bitter'.

Bangers is generally a British term rather than Irish, comes from the war days when food was short and the filling was really poor with lots of water, so they used to split and “bang” when cooking.

@ChefBillyParisi

2 ай бұрын

Correct. I explain that in my video, as well as on my written post.

@brusselssprouts560

2 ай бұрын

I agree, and my Mum who came from NE England (Co. Durham) often cooked lamb or beef cobbler, or, as she termed them, hotpots. Good old USA changing history again.

@aidanoconnor7299

2 ай бұрын

I'm Irish and have only ever lived in Ireland and we call them bangers too. To be fair it's less used than 'sausages' but each to their own.

@IrishMist640

2 ай бұрын

@@brusselssprouts560 Oh, you English are *so* superior, aren't you? Well, would you like to know what you'd be without us, the good ol' U.S. of A. to protect you? I'll tell you. The smallest f'ing province in the Russian Empire, that's what! So don't call me stupid. Just thank me. 😂😂😂 A Fish Called Wanda

@whoknowsthebowler

2 ай бұрын

Bangers is English .We Scots call them Links.

I have to make a coddle at least once a week for my daughter and grand daughter it's their favourite dinner 🇮🇪

@brusselssprouts560

2 ай бұрын

Nicer with stottie bread.....

@theeddorian

2 ай бұрын

@@brusselssprouts560 Comes from the wrong island. Soda bread is lighter. Stottie's nice though.

@xtianityisalie

2 ай бұрын

🇮🇪 🇮🇪 🇮🇪 🇮🇪

@curiositycloset2359

Ай бұрын

Couldn't leave a person's house without soda bread being shoved down your throat

I'm so happy the internet exists. I never would have known what this was had it not been posted. The recipes on here are truly priceless!

My Nan used to make a version of this - absolutely no garlic, but her addition - half a bottle of Guinness! Good vid 👏

@ChefBillyParisi

2 ай бұрын

Nice!

@noisepuppet

2 ай бұрын

My aunt Fiona's secret ingredient was a pint of Bushmill's, poured directly into herself. Kept her on an even keel, so it did.

@markarmstrong5848

2 ай бұрын

@@noisepuppet That is pure brilliant , god bless your aunt and the oldest licensed distillery in the world.

@Shane-un8pe

2 ай бұрын

A bottle of Guinness is an incredible addition to most stews. I'm from Louisiana and a bottle of Guinness always goes into my gumbo.

@karancoyne7719

2 ай бұрын

no garlic

I am a self-taught cook. The greatest thing I learned was exactly what you are talking about; the procedures, the small things. Thats what can actually make a meal and make you a good cook. I like your preparation. I'm subscribing.

BOOOYAH! On putting the vegetable peels, ends, etc into a bag in the freezer. We have a 1-gallon ziplock bag in the freezer that we just call “the stock bag” all the time. In addition to the vegetable trimmings, it gets all of the bones and fat that are left on the dinner plates from roast chickens, bone-in steaks or chops, the dry hard rind from the Parmesan cheese wedge, etc. When the bag gets full, it is time to make stock. From September to May, we have homemade soup for lunch every day. My mom used to make soup stock with whole carrots, onions, and celery ribs, and then discard the overcooked vegetables. Instead we use the trimmings from all of those vegetables, and save the whole vegetables for the finished soups.

@TheBlaert

2 ай бұрын

That's exactly what I do too. Not much goes to waste. I have a small herb garden too and any excess is put into ice cube trays. Some filled with oil and some with water.

@nikiTricoteuse

2 ай бұрын

I also have a small "cheese container" in the freezer. Any bits of cheese that are getting a bit past it, go in there and when l have a collection l make a quiche or a risotto or an omelette or some such. 😊

@LeonardSmith-qv8do

2 ай бұрын

"off the Dinner plates " No thanks

@monicatry1583

2 ай бұрын

Few years ago UK advised peeling carrots as skins had absorbed something harmful. I would not save them.

@sylverscale

2 ай бұрын

​@@LeonardSmith-qv8doIt's for your family and it gets cooked through. I wouldn't want a restaurant to do it but at home? No issue with that.

This isn’t a Dublin coddle. That is a more gourmet recipe. It is simpler than what you have. You just take potatoes, carrots, rashers, and small breakfast sausages in with water. That is it, mate. Nothing else. Your recipe is very gourmet and looks tasty. A coddle you’d have after a heavy night of drinking or just as a dinner meal. Remember, this was a poor man’s meal. I am Dub. I have made coddle before.

@hablin1

2 ай бұрын

Exactly ❤

@llC4ll

2 ай бұрын

Dude, don’t be a dick. Billy is showing us meals that we would actually want to make.

@Marcel_Audubon

2 ай бұрын

how much does it cost per year to feed that high horse you rode in on??

@cioran1754

2 ай бұрын

​​​@llC4ll then call it a gourmet sausage gratin, aint a coddle 😂

@cioran1754

2 ай бұрын

Like to see what he'd do with an Irish stew ! , fairness it does look lush 😋

I use hard apple cider - I actually use a little in the beginning to deglaze. Then I pour the rest of the cider and top it off with water. It's quite lovely. I'll admit, I skip the salt because between the sausage and bacon I think it has enough. But taste is subjective.

as an Irish person who has never had coddle as it never looked great this one does look very good

Delicious! I really enjoy your channel and it is helping me cope with my wife’s stage four cancer - the cooking is a distraction and having good meals really helps when she is able to eat. Thank you.

@seycas118

2 ай бұрын

Prayers for your wife 🙏🏼❤️🇨🇦

@jdstalenne9707

2 ай бұрын

God bless your wife. Prayers to you all.

@aonewatchman

2 ай бұрын

Dear User ... Please, both of you go to Bible!

@nikiTricoteuse

2 ай бұрын

I'm sorry to hear about your wife. I'm glad she's got you though, you sound like a good person.

@misst1586

2 ай бұрын

Bless you ❤

As a poor chinese student, i cook this coddle dish a lot and boil it until the veggies become mush - I then eat it all as a stew with sushi rice, it's been very helpful for my bulking / weightlifting

Kansas boy of Irish extraction here. I've been making this for 25yrs and everybody ALWAYS loves it.

Great video, as someone from dublin its good. Worth noting banger is what English people would call sausage, nobody in Ireland would call a sausage a banger. Otherise 10/10 🙌🏻

Living in France, will cook it for them, they love these traditional dishes!!

Cooked this up this evening right as the first chill of autumn started to hit home, it's perfect comfort food and well worth the effort, and I learned a few things along the way. Great video!

I’d never heard of this before this morning, and I saw the Chef John version while having my coffee. Decided to make it, it’s literally braising in the oven right now. Come back to YT while I’m waiting, and you’ve just released your version, spooky. I’ll have to try yours, I’ve made a bunch of your recipes and they always deliver the goods.

@ChefBillyParisi

2 ай бұрын

They’re listening 😂😂

@angellover02171

2 ай бұрын

St. Paddy's day is tomorrow

@debbiezullo7056

2 ай бұрын

Looks delicious. I be making it. Thanks for sharing this dish. Happy St Patrick’s Day🍀♥️

That is some soul-satisfying food right there. The Irish are great farmers, and the simplicity of ingredients is perfect to showcase the quality of the food. I may try this one!

I'm Irish and I'm a Jackeen (Dublin) and this looks delicious.

Garlic has to be a modern addition, This will be more than tasty without! Love this recipe! A dish fit for a true King!

Fabulous indeed!!

When we were little it was a Dublin Cuddle! Comfort food extraordinaire 🍀🍀🍀🍀🍀🍀

@pauljordan4452

Ай бұрын

A food cuddle, eh Laura?

I really appreciate you explaining substitutes that are easier to find for most people, makes it easier and versatile!

Thanks for sharing, am going to make this next week for my Aussie partner. He's of English- Irish descent so am sure this will be surely appreciated by him.

Thank you for this recipe!

Love your style of cooking❤

This looks like a definite keeper here

I’d suggest for the final braising 30mins, lid on, in the oven followed by 30mins lid off to reduce the cooking liqueur and brown the potatoes. This also stops the bottom layer from catching and burning as it can do on the hob.

@colmmurphy1009

2 ай бұрын

I'd suggest if you were going to make coddle you don't follow this recipe at all. You put bacon, sausages, onion and potatoes into a pot, cover with water and simmer it for a couple of hours. No browning, caramelising, nothing. Otherwise it ain't coddle.

@jassonsw

2 ай бұрын

@@colmmurphy1009 Sure that's the bare bones way, but anything can be improved with a bit of technique. Recipes evolve and there's no one recipe for coddle just as there's no one recipe for Irish stew or coq au vin. Different households all have their own versions of these things.

@colmmurphy1009

2 ай бұрын

@jassonsw no, that's just the way you make coddle. The bare bones method is the essense of what makes it coddle in the first place. When you add a load of other ingredients and cooking techniques it becomes a different dish. I understand your point however if you put this in front of anyone from Dublin they would tell you it ain't coddle.

@jassonsw

2 ай бұрын

@@colmmurphy1009 I'm from Dublin!

@ja1889

2 ай бұрын

It's not that this recipe isn't delicious, it's that if people are looking to make traditional Dublin Coddle, this isn't it. So, it skews the accuracy and history of the dish. Either way though, it's delicious.@@jassonsw

This looks awesome! Going to try making it tomorrow!

@jonasowens27

2 ай бұрын

yeh yeh yeh yeh .........................................................................................................................................................................................................................................................................................yeh...................

Looks fantastic, cannot wait to try 😀

Looks delicious! Coddle is very divisive in Ireland, it's mostly only eaten in Dublin. As you said from the description from Dublin City council the traditional method was to just put everything in a pot and boil it. Some Dublin purists say that only the fully boiled OG version is true coddle 😅

Love it!

This sounds so delicious!❤ it’s on my to do list for sure!❤

Very good. Period!

That looks fantastic ❤

I like it!!, I really like your knife skills and the content of the video. Chef, keep up the great cooking

I could eat that right now. Yum❤

@jonasowens27

2 ай бұрын

i now know.

@katenorris-ww5sq

2 ай бұрын

​@@jonasowens270:21

Thanks for the enhancement! Good job, Chef 😊

I'm from Dublin, that's not coddle but looks tasty.

A stew with potatoes and sausages? Sounds like something that makes my German heart very happy! Thanks a lot for this recipe!

I had no idea what a dublin coddle was before this but I love stews going to give this a try.

Seems like a delicious recipe. When I have time to spare I might try to make it.

Wow, this look so delicious and healthy

Looks delicious.

I absolutely cook with one hand on my hip.. :)

That's what cooking is about, taking simple inexpensive ingredients and use techniques and patience.

Leek greens are absolutely NOT bitter. That's just one of those weird chef-myths which spreads because people don't stop to think about the things they're saying. But you already know that, because you suggest using them for stock :P

Looks lovely, now off to the shop to buy the ingredients! Also, subbed!

Looks delish!!!!!❤❤❤

looks awesome

looks good. will cook this tonight.

Im going to save this one for the fall season! and have a thick stout beer with it!

the irish coddle i grew up on was made with skinless sausages and the broth was green!!

Thanks for pointing out the reflex stirring action....

Looks awsome. The long stewing time with fat bacon and sausages reminds me of how we make cale in germany.

Plutôt rustique, mais cela semble appétissant. Je note que vous utilisez une cocotte française, Le Creuset. Excellent !

LOL I loved how you said that I'm probably not going to make my own Irish bangers and that Bratwurst is an excellent substitute right after I thought "Yeah, right, I'm not going to make my own sausages, I'll just use Bratwurst instead" 😂I love your energy and your passion in this video so I subbed!

looks really good cooking

Now that look good

fantastic

We had a chef that would make us coddle ,loved it was so yummy 👍🤗nelson nz

😮😊looks great😊

Going to try it❤

Gonna need to try this

Thanks for sharing, shared.

Dear Chef Parisi, I was told they were called bangers is during W.W.2when food was rationed sausage makers used cheap substitutes to make sausage & when they were cooked they would pop with a loud bang hench the name

Finding uncooked sausages is a challenge here, but I figure this would work well with a rich, premade sausage sliced or diced up as well in a pinch. Definitely gonna try this when the cold weather comes back :)

I will try this... but I think that a bottle of a nice porter in the braise might be just about right.

i love yeh

My mother & her mother used make this - two things - water, not stock, never garlic (you wouldn't find this in 60/70's Dublin) & absolutely no unsalted butter- in a Dublin supermarket, most butter is salted - ( unsalted is reserved for baking) - & nerve, ever brown the sausages! Z browning the top is an excellent idea, but that's a Lancashire Hotpot thing. Lastly, my other side GGM during WWI & the civil war, would use oysters in the base - I've never tried that one!

have you ever tried lancashire hotpot? smilar to coddle but made with neck end of lamb and oven cooked - it's fabulous

You sir have a new subscriber. I adore your no nonsense style of explaining how to do each step without being over the top. I would say your style is simple but given the results of your food it is far from so I am not positive how to label it without coming off as some keyboard warrior of the internet. I will say this, you sir, teach in a simplistic way that even someone as dull as myself can understand, the final product is far from simple but a combination of immaculate flavors that even I can't believe I managed to do. So thank you chef and I look forward to binge watching everything I missed.

Ahh sure feck it all in and hope for the best ☘️🇨🇮😉 Ill be giving this "version" a go soon 😀

yummy!!!

'i'm irish and i make sure i tell everyone i'm irish even though i've never even been there'

@veterankamikaze3591

2 күн бұрын

Born of Irish parents then you are Irish. Doesn't matter where you are 'from'.

Merci

Regularly had a version of this growing up, almost identical in every aspect except my father used lamb's liver alongside the sausages.

A "Brotwurst" bread sausage? Sounds interesting. Nice recipe, good technique, shall give it a shot. Thanks.

A good coddle is hard to beat

For anyone in Sweden, I think that the "rashers" bacon is very close to what, in swedish, is called "stekfläsk" It worked perfectly for this recipe at least =)

@colonelfustercluck486

25 күн бұрын

in English, a 'rasher' is one SLICE, typically of bacon. That word is only used with bacon as far as I know. Rashers, is more than one slice of bacon.

Super recipe💯👏👏👏👏💯❤💯💥💯👍👍👍👍👍💯

Yeah G'day from Australia.I'm glad we found this channel as we have a Dutch Oven hardly used it but now i've got more of an idea after seeing this video thank you.I'm thinking you could cook a mini lamb roast in a D.O?to put in the oven cheers and thanks.

@theirishcailin333

2 ай бұрын

I have one, use it all the time. I roast chicken or beef in mine, turns out delicious, so moist! I also cook my pasta sauce, meatballs, stew, soup. You can also bake bread in it, I haven't done that

@Bens_Views74

2 ай бұрын

@@theirishcailin333 thanks! so just a mini oven in an oven?

@colonelfustercluck486

25 күн бұрын

@@Bens_Views74 a 'Dutch Oven' is normally a cast iron pot with a lid, like a casserole dish. You can use them over/beside hot embers to one side of a fire (outside), in an oven at home, or sometimes on top of the stove-top. So yes, you can use them as a mini-oven, inside your main oven. You can cook a chicken, a roast, a stew, bread.... actually they are quite versatile. If you do a stew with sauce and gravy, it is best to brown the meat first, then add to the pot...

Oh. Mama. That looks good.

I liked this video, but I suggest you at Dublin Council's web site for Traditional Dublin Coddle, for one thing they state there are no carrots used in a Dublin Coddle, it was traditionally a dish using leftovers and sausages with roughly cut potatoes usually eaten on a Thursday to use up leftovers as Catholics didn't eat meat on a Friday.

Yesss. I also use a bottle of Guinness with the stock too 👌

@JonDoe-ln6nl

Ай бұрын

Me too! But it’s for the chef 😝

@colonelfustercluck486

25 күн бұрын

my method is stock in the pot. Beer down the hatch. OK, ok.... a Guiness or dark beer in the pot too, along with the one for me.

It's fookin delicious 😅

@ChefBillyParisi

2 ай бұрын

😂

Now Starving Yummm

Oh gosh I want to come over for dinner. I read the comments and I feel any changes made to the original way of making this has added much more flavor due to browning the bangers and Caramelizing the onions! Great recipe thank you. Made me subscribe I like the way you teach recipes!

There's many similar versions throughout the British Isles - this is a lot like Lancashire Hotpot, but with sausages instead of mutton.

@bryanoneill2639

2 ай бұрын

not a real coddle, needs pork ribs, dont braise the sausages, cook the stock over half cut potatoes and leave on the stove for at least 3 hrs, let the carrots and leek merge. add some barley, sausages shouid be clear white,like munich style, seve in a bowl with buttered brown bread, if you are ever in Dublin, head to the Gravediggers pub.They have a decent coddle.Tastes better on day 2, it ferments,

Just what we need here in cold wet grey Pittsburgh!

As a Dubliner, I never had coddle with chicken stock? It was always with oxtail soup rather than stock. You should try it with oxtail for a comparison. Brings back childhood memories of the smell permeating the house as it cooked slowly on the stove. Nevertheless, this looks good and I may give it a go sometime. It looks delicious. Thank you for highlighting this dish. Keep up the good work.

@ChefBillyParisi

2 ай бұрын

Thanks for watching! I appreciate the support!

@taritabonita22

2 ай бұрын

Do you know how hard it is to find oxtail stock or soup this days?

@cassieoz1702

2 ай бұрын

Oxtail soup just isn't available in most of the world

@Azzury.

2 ай бұрын

@@cassieoz1702Anyone can make their own. Alternative to oxtail is beef shin.

@dvdbrkn

2 ай бұрын

@@cassieoz1702 Sadly, this is true. I know from personal experience. Now that I no longer live in the Emerald Isle I have struggled to find the oxtail soup satchets I was able to readily buy in Dublin. At least, when I lived there you could easily buy it. I may try this recipe sometime. It has been a while since I had coddle.

I'm Irish. That looks delicious.

Basicamente un chorizo a la pomarola pero con panceta y papas, en argentina se hace con salsa de tomate, muchas verduras y se sirver sobre pure.

Hey Chef, gotta ask, what is the brand of knife you use? That thing is amazingly sharp.

Nice thanks billy .fae The mental chef.😂😂👀😁👍

Delish