Dublin Coddle Recipe

Dublin Coddle Recipe & History

炉灶烤箱Slow CookerInstant Pot Pressure CookerInstructions

Dublin Coddle

对于圣帕特里克节的庆祝活动或任何寒冷的冬季夜晚,享受美味的爱尔兰砂锅被称为都柏林宠儿。一个乡村一锅饭,很容易扔在一起,是最简单的。

shamrock The key ingredients for a Dublin coddle include pork sausages, leaner cut bacon, potatoes and onions that simmer in a stock for several hours producing the ultimate comfort meal loved dearly by Dublin city folk. Many Dublin families will have their own flavor variations to use in the stock such as chicken, beef or ham with a splash of Guinness stout added at the very end of cooking. While others may just use water or milk for the liquid. I have also seen many discuss using hard apple cider. There really is no right or wrong way to prepare a coddle. After combing over several recipes to find the most authentic cooking method, I found that some Dubliners will throw all the ingredients in the pot with stock and just boil away. While others prefer to brown the bacon and sausage first, then saute the onions in the remaining bacon grease before simmering everything together. I opted for browning the meats and sauteing the onions first. I personally feel it takes the dish up a notch and it more aesthetically pleasing to the eye. In this recipe I used both chicken stock and hard cider. The cider really added a wonderful hint of apple flavor with the pork meats. Bacon and hard apple cider meld together with all the ingredients resulting in a lovely and comforting meal.

都柏林溺爱的成分

Instructions are provided to cook on the stove top, oven, slow cooker or Instant Pot pressure cooker. I’ll have to say out of the 4 cooking options, simmering low and slow on the stovetop or baking in the oven produced the best melded flavors from all the ingredients. I could really taste more of an apple flavor in the carrots and potatoes that the cider imparted.

更多美味的爱尔兰食谱,看看吧Guinness Beef Stew,咸牛肉白菜,爱尔兰Lam Stew,咸牛肉泡泡吱吱作响,和爱尔兰Soda Bread.

都柏林溺爱史

Outside the city of Dublin, don’t expect many Irishmen to be familiar with a bowl of Dublin Coddle as it’s considered city food for the working class. In most Dublin households, a steaming hot bowl of Dublin Coddle tastes like home and is considered “the lifeblood of the common man”. Dubliners will tell you coddle is best enjoyed with a pint of Guinness and plenty of soda bread to sop of the juices. A hearty coddle typically consists of the staple ingredients of thick cut potatoes, sliced onions, bacon rashers and pork sausages, known as bangers, that slowly simmer on the stove for hours during the winter months. A traditional coddle did not use carrots but more households began to add carrots in the 20th century to add more nutritional value. The word “Coddle” derives from the French term “Caudle” which means to boil gently, parboil or stew.

Dublin Coddle is the quintessential slow cooked meal dating back to the first famine times in the late 1700’s where “anything to hand, save your nearest and dearest, got thrown into the pot.” A few different theories float around on how Dublin Coddles became popular in Ireland. In one popular notion, it was because devoted Irish wives could start the meal cooking in a pot and go to bed. The coddle could then simmer for hours so a dear husband had a hearty meal waiting for him when he finally arrived home from a long night at the pub. Coddle also became a traditional Thursday night meal for the Catholic faith. Since meat is forbidden for devout Catholics on Fridays. Cooking up a coddle on a Thursday was a convenient way to use up the remaining bangers and rashers of bacon in the household. Leftover coddle was then saved and reheated on Saturday night after a late night of fun. Before Take Away Fish and Chip shops were available in the cities for late evening snacks, It was typical Dublin tradition to cook up a pot of Dublin Coddle early in the day and let it cool down. Then the coddle could be reheated later for supper after a night out at the pictures or pub. Dublin Coddle still remains popular to cook to this day since the dish can be started in the morning and slow cook all day to be ready to eat after a day of work.

18世纪末:
在爱尔兰1765-1767年的第一次大饥荒中,大批移民离开爱尔兰农村,进入都柏林大城市,寻找更好的工作机会。这些新来的城市居民带着诸如母鸡和猪之类的小动物来养活,因为他们买不起羔羊。一头猪被屠宰后卖掉,剩下的遗体被变成香肠。这些香肠和五花八门的培根被煮成根类蔬菜,作为一顿廉价而营养丰富的家庭大餐。

乔纳森·斯威夫特是《格列佛游记》的作者,也是都柏林基督教堂的院长,他认为都柏林的溺爱是他最喜欢的一顿饭,并以在他的文学作品中提及溺爱而闻名。

20世纪:
爱尔兰作家詹姆斯·乔伊斯以伟大的文学作品《尤利西斯》而闻名,他在出版的短篇小说《都柏林人》中提到了溺爱之道,这部短篇小说记录了在都柏林挣扎求生的工人和家庭的日常生活。

Resources:
IrishCentral,一个传统的爱尔兰寒冷天气处理都柏林溺爱食谱,由霍利托马斯2017年4月24日,https://www.irishcentral.com/roots/genealogy/a-traditional-irish-solution-to-post-pub-hunger-dublin-coddle
Delishably, The Best Irish Coddle Recipe by L M Reid in 2011, https://delishably.com/meat-dishes/How-to-make-Irish-Coddle-My-mothers-recipe-with-photos
《星期日美食》,只有爱尔兰人吃的食物(显然),德里克·奥康纳于2008年9月21日出版,https://web.archive.org/web/20090421080838/http://www.tribune.ie/article/2008/sep/21/food-that-only-the-irish-eat-see/
Ifood.tv公司,溺爱,https://ifood.tv/european/coddle/about

Dublin Coddle Recipe:

Dublin Coddle
Prep Time
15 mins
Cook Time
2 高分辨率分光计
Total Time
2 高分辨率分光计 15 mins
炉灶烹饪时间:1 1/2小时|烤箱烹饪时间:3小时|慢锅烹饪时间:高火4小时,低火8小时|快锅压力锅时间:40分钟
成分
  • 1英镑baconcut into 1 inch chunks*
  • 2英镑spork sausage linkscut into 2-3 inch chunks**
  • 2large洋葱sliced 1/2 inch thick
  • 2-3丁香大蒜去皮切碎
  • 3英镑s土豆(5个大土豆或9个中等大小的红色/新土豆)剥皮并厚切1/2英寸
  • 2-3carrotssliced 1/2 inch thick
  • 1/4cup新鲜欧芹
  • 1/4cup新鲜百里香
  • 黑胡椒粉
  • 2杯子chicken stock
  • 16ounces硬苹果酒(或普通苹果酒)
  • *在爱尔兰,培根被称为“拉舍尔”,它更类似于加拿大培根,脂肪较少。加拿大培根可以代替美国培根。如果你能在杂货店找到欧式培根就更好了。
  • **在英国,猪肉香肠被称为“香肠”。如果你在美国找不到香肠,香肠可以作为替代品,鸡肉香肠也可以。
Instructions
  1. 炉灶Method:

  2. 在6夸脱的荷兰烤箱中,用中高火将培根块煮至酥脆。取出培根,放在铺有纸巾的盘子里沥干。扔掉锅里多余的培根油脂,留下足够的油脂覆盖锅底。把香肠放进锅里,每面烤2-3分钟。取出香肠,放在盘子里。


  3. Note: Potatoes and carrots keep their shape better during cooking if they are thickly sliced by at least ½” thickness. Any thinner, then you run the risk of the vegetables mushing up.
    Add the onion slices and carrot chunks and sauté in the bacon and sausage grease until softened, add in the garlic and sauté for about 30 seconds or until fragrant. Pour in 1 cup of hard apple cider and let the onion mixture come to a boil. Scrape up any bits stuck to the bottom of the pot to deglaze. Remove the onion mixture and set aside on a plate. Remove the Dutch oven from the heat.

  4. Add a layer of sliced potatoes to the bottom of the pot and sprinkle with some black pepper, parsley and thyme.

  5. Next add a layer of the onion mixture, then sprinkle a layer of cooked bacon pieces. Repeat with another layer of sliced potatoes, seasonings, onion mixture and bacon. Place the sausage on the very top.

  6. 倒入鸡汤和苹果汁(enough until the vegetables are covered with liquid). Let the liquid come to a boil and cover with a lid, then turn the heat down to medium low. Let simmer on the stove for 1 ½ hours.

  7. Serve in bowls and enjoy with some bread to sop up the delicious juices.

  8. 烘箱法:

  9. Preheat the oven to 300 degrees F.

  10. 在6夸脱的荷兰烤箱中,用中高火将培根块煮至酥脆。取出培根,放在铺有纸巾的盘子里沥干。扔掉锅里多余的培根油脂,留下足够的油脂覆盖锅底。把香肠放进锅里,每面烤2-3分钟。取出香肠,放在盘子里。

  11. Note: Potatoes and carrots keep their shape better during cooking if they are thickly sliced by at least ½” thickness. Any thinner, then you run the risk of the vegetables mushing up.Add the onion slices and carrot chunks and sauté in the bacon and sausage grease until softened, add in the garlic and sauté for about 30 seconds or until fragrant. Pour in 1 cup of hard apple cider and let the onion mixture come to a boil. Scrape up any bits stuck to the bottom of the pot to deglaze. Remove the onion mixture and set aside on a plate. Remove the Dutch oven from the heat.

  12. Add a layer of sliced potatoes to the bottom of the pot and sprinkle with some black pepper, parsley and thyme. Next add a layer of the onion mixture, then sprinkle a layer of cooked bacon pieces. Repeat with another layer of sliced potatoes, seasonings, onion mixture and bacon. Place the sausage on the very top. Pour in the chicken stock and apple cider (just enough until the vegetables are covered with liquid). Starting on the stovetop, let the liquid come to a boil and cover with a lid. Place the covered pot in the oven and let bake/cook in the oven for 3 hours.Check the pot after a couple hours to see if more liquid needs to be added. Make sure at least one inch of liquid remains in the pot at all times.

  13. Slow Cooker 慢炖法:

  14. 在高温设定下预热慢炖锅。

  15. 在大平底锅中用中高火将培根片煮至酥脆。取出培根,放在铺有纸巾的盘子里沥干。扔掉锅里多余的培根油脂,留下足够的油脂覆盖锅底。把香肠放进锅里,每面烤2-3分钟。取出香肠,放在盘子里。

  16. Note: Potatoes and carrots keep their shape better during cooking if they are thickly sliced by at least ½” thickness. Any thinner, then you run the risk of the vegetables mushing up.加入洋葱片和胡萝卜块,放入培根和香肠油中炒至软,加入蒜末,炒约30秒或至香。倒入1杯苹果汁,让洋葱混合物沸腾。把粘在平底锅底部的碎屑刮掉去釉。去掉洋葱的混合物和滴落物,放在碗里备用。

  17. 在慢炖锅里,在底部加一层土豆片,撒上一些黑胡椒、欧芹和百里香。下一步加入一层洋葱混合物和滴水,然后撒上一层煮熟的培根片。用另一层土豆片、调味料、洋葱混合物和培根重复上述步骤。倒入鸡汤和苹果酒(刚好足够,直到蔬菜被液体覆盖)。盖上盖子。高火煮4小时或低火煮8-10小时。在烹饪的最后一个小时里,取下盖子,把香肠放在最上面。

  18. Serve in bowls and enjoy with some bread to sop up the delicious juices.

  19. Instant Pot Pressure Cooker Method:

  20. Dublin Coddle cooked in Instant Pot button and adjust to高温设置。将培根片放入内锅中煮至酥脆。取出培根,放在铺有纸巾的盘子里沥干。扔掉锅里多余的培根油脂,留下足够的油脂覆盖锅底。下一步,把香肠放进内锅里,每面烤2-3分钟。取出香肠,放在盘子里。

  21. Note: Potatoes and carrots keep their shape better during cooking if they are thickly sliced by at least ½” thickness. Any thinner, then you run the risk of the vegetables mushing up.放入内锅,加入洋葱片和胡萝卜块,在培根和香肠油脂中炒至软化,加入大蒜,炒约30秒或至香味。倒入1杯苹果汁,让洋葱混合物沸腾。一定要把粘在锅底的碎屑刮掉去釉。取出洋葱混合物,放在盘子里。按Keep Warm/Cancelbutton.

  22. 在内锅里,在锅底加一层土豆片,撒上一些黑胡椒、欧芹和百里香。接下来加入一层洋葱混合物,然后撒上一层熟培根片。用另一层土豆片、调味料、洋葱混合物和培根重复上述步骤。把香肠放在最上面。倒入鸡汤和苹果酒(刚好足够,直到蔬菜被液体覆盖)。盖上盖子并关闭盖子进行密封,然后确保压力阀关闭到密封位置。按Manual/Pressure Cookbutton and adjust to压力设置。把烹饪时间设为15分钟。一旦烹饪时间结束,quick release the pressure valveuntil the pressure pin has dropped. Open the lid.

  23. Serve in bowls and enjoy with some bread to sop up the delicious juices.

Additional St. Patrick’s Day Recipes:

shamrock 爱尔兰Colcannon Potatoes – Mashed Potato with Kale and Bacon
Colcannon is true Irish soul food. The dish consists of mashing together buttery mashed potatoes with cooked kale or cabbage and leeks for flavoring.


咸牛肉泡泡吱吱作响
泡泡和吱吱声是英国传统的周一午餐,把周日晚餐剩下的土豆和蔬菜炒起来,第二天就可以享用午餐了。据说这个奇怪的名字来自烹饪时发出的噪音。

吉尼斯炖牛肉-爱尔兰炖牛肉
在爱尔兰,几乎每家酒吧的菜单上都会有牛肉和吉尼斯炖肉。在吉尼斯烈性啤酒中炖牛肉会使牛肉变嫩,并为炖肉增加一种浓郁的麦芽味。

爱尔兰Lamb Stew
传统的爱尔兰炖羊肉是用羊肉(颈骨或小腿)和根类蔬菜(如土豆和洋葱)加水烹调的。炖肉用小火煮,直到肉变软。

爱尔兰Soda Bread
这里有一个奇妙的传统爱尔兰苏打面包食谱,可以在全爱尔兰的家庭和市场找到。在美国,庆祝圣帕特里克节时,爱尔兰苏打面包很受欢迎,与咸牛肉和卷心菜一起食用。

咸牛肉白菜
My family and I look forward to enjoying corned beef and cabbage dinner as part of celebrating Saint Patrick’s Day every year. This is a great no-fuss meal to serve on Saint Patrick’s Day or any day that you desire.

爱尔兰Sausage Rolls
在爱尔兰,香肠肉卷s are very popular. You can find them served at pubs, at home parties, and can even be purchased ready made at bakeries.

吉尼斯巧克力蛋糕
一个潮湿丰富的巧克力蛋糕与美妙的麦芽味加上吉尼斯啤酒。

Guinness Black Bottomed Cupcakes
使用吉尼斯巧克力蛋糕和爱尔兰奶油芝士馅料,在传统的黑底纸杯蛋糕上享受这一转变

Dublin Coddle

评论and Reviews

对“都柏林溺爱食谱”的3个回应

  1. James

    Made the Dublin Coddle today, followed directions to almost a tee. Made a few modifications for simplicity and palate (thick cut pepper bacon, some cayenne pepper and some cumin) and had fantastic results! Super easy and almost goof proof! I do have a VERY low simmer setting on my stove which I think is crucial to these type meals. Flavor, ease, and complete satiation make this a recipe I’ll be adding to my staple list! Bravo!

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  2. 苏珊

    The other day I was grocery shopping, looking in the case with Italian sausages, and I happened to see a new item, Irish Sausages! I bought one package to try them. Fortunately, I ran across this recipe today!
    我手头上唯一没有的就是你说的培根。然而,我的冰箱里有大约3/4块熏肉。你觉得我可以用这个吗?如果不是的话,我就吃我当天刚买的普通培根,也许还有一些剩下的火腿埋在冰箱里。
    I have a couple of bottles of Guinness stout leftover from St. Patrick’s Day, as well as some sparkling hard cider (Angry Orchard), apple juice, applesauce, and spiced apple cider vinegar, so I might do a mixture.
    I love my Instant Pot. It has a slow cooker function, so I might experiment with it, or, I could use a dutch oven, either on the stove or in the oven.
    I recently got back into bread baking and have some real Irish course ground whole wheat flour and a new jar of baking soda I had planned to use on St. Patty’s, so I guess I will finally make that soda bread!
    I’ll figure it out. Seems like this will be a delicious meal for the weekend!
    谢谢!

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