The Irish Meal I Can't Stop Eating

This tasty Dublin Coddle Recipe is loaded with caramelized onions, sausage, carrots, and potatoes cooked in a rich, seasoned broth for the perfect comfort meal. Once you try it, you will love how simple and delicious it is to prepare.

MY EQUIPMENT:
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→ Ingredients
• 12 ounces thick-cut bacon, cut into 1” pieces
• 8 Irish Banger Sausages, or bratwurst
• 2 peeled thickly sliced yellow onions
• 2 rinsed thickly sliced leeks, green parts removed
• 4 finely minced garlic cloves
• 2 cups peeled carrots cut into ¼ moons
• 8 cups chicken stock
• 3 pounds peeled Yukon gold potatoes, sliced ¼” thick
• 2 tablespoons melted unsalted butter
• coarse salt and fresh cracked pepper tot taste
• chopped fresh Italian flat-leaf parsley for garnish

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

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Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.

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[ZenaidaRoxas-ykpp]

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.

[chrishope]

As a non-cook, your explanation made this look easy and was the best and most comprehensive I’ve watched. I don’t care if it’s totally genuine but it looks great. Cheers!

[nivthefox]

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.

[FarmWife]

Making this for the second time today, exactly as shown. SO good and yes the house smells AMAZING!!!

[wdebruin]

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.

[chriscoughlan]

my scottish mum used to make coddle when we were kids in 70s, and it was incredible, ive tried a few times to make it similar to how she made it, but it was never the same!!!

[randytessman]

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 <3

[marshalleriksen]

I just made this today for St Patrick’s Day and this is a solid 10/10 meal! I did it exactly the way you did in the video and holy smokes I’m not sure I’ve ever had a broth that good. This one is going into my rotation immediately.

[ianbegley]

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.

[philnolan]

Great video thanks, looks delicious
As another commenter has stated, in Dublin 80s/90s nothing was browned/caramelized/sauteed. Everything boiled all at once for couple hrs. Best eaten a day or two old

[thequietman]

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

[vikingbushcraft]

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

[XiangYu]

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

[alunjprice]

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.

[batmanmax]

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

[charlesward]

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.

[dgmclar]

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 🙌🏻

[Skaldewolf]

One word: Parsnips.

These are ridiculous flavourful and can turn a boring stew into something incredible.

[SEKreiver]

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

[JohnKreutzer-un]

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.