The Irish Meal I Can't Stop Eating

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.

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.

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

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.

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

The similarity between Irish and Polish cuisine never stops amazing me

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 <3

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!

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.

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.

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 🙌🏻

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

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

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.

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.

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

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

It makes me feel like Grandma's with me.Thank you so much.Because I love her.And miss her so much. And she loved her boy's dinner too

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