You're the Guinness bottle of your Dublin coddle, Chef John.

@Fiona Jordan As I wrote, this is a very posh version of coddle. Coddle is usually a cheap and basic stew with fatty bacon and chopped sausages. I do like Chef John, but I'd hate to give people the impression that this is what they're going to get if they order coddle in Temple Bar.

Oo that’s a good one

Guiness, like revenge for past Rugby defeats, is best taken cold - not in coddle.

I'm from Dublin, and I can say that this is BY FAR the best coddle I've ever seen. It's usually a boiled mess. I'm sure some better cooks than my own family made a good version, but I just find it hard to believe growing up in Dublin in the 80s. I might have to make it just to see 😆

No spoilers please

I made a version of this but turned some of the bacon fat into a rue which helped it get really thick. I also added cabbage and carrots which really helped.

@asdfasdf1331 Given there's no sweetness other than the onions and garlic, not sure if bok choy might not be too much bitterness for a stew like this. Guess you could always add something sweet that fits the flavour you're hoping for. A slightly strange idea might be to ditch the Irishness, use some kind of Asian sausage and add a little hoy sin or something. Best of luck whatever you chose.

That sounds like a great addition, it needs veggies. Gonna try out your version tomorrow.

@M S Who cares as long as it tastes good.

@M S I had an Aunt that used to make cakes. "It's a date and walnut cake but I didn't have any dates so I used raisins and I didn't have any walnuts so I used some peanuts."

This is one of those dishes that tastes even better when you warm it up the next day. Had it for breakfast with a couple eggs and a piece of toast. Delicious!

Couldn't agree more. I thought it was very good the night I made it, but warming up some of the leftovers the next day? OMG. The flavors had married so well, I couldn't believe the depth of flavor in that broth. I have to confess, I made one substitution... instead of all pork sausages (I normally don't eat a LOT of pork) I used about 1.5 pounds of pork sausage and a pound of hot turkey sausages (Jenny-O brand). I did use all of the bacon (about 12 oz. total) and stuck to the recipe in every other respect. This was so good, I may have to make it again. But I may add something to create a thicker sauce. Maybe make a roux with the cooked bacon & onions before adding the Guinness, etc. Many thanks to Chef John for this delicious dish.

I genuinely laughed out loud at "I couldn't fit them (the sausages) in there the way I wanted... So I did what and great chef would do, and I gave up". 👌🏻😂

You have to pick your battles sometimes... 😊

I made this for a couple St. Patrick’s Day get-togethers, and people still talk about it. It really is a delicious stew.

Wow cool, too bad it isn’t actually coddle and it’s nothing like what people actually make. It’s an entirely different dish, as if you put ketchup and cheese on bread and said it’s pizza because it has similar ingredients

​@Cathal Ó Diubháin Chef John did no such thing.

Everyone was Irish!

Yum. I’m making this tonight with a cold Guinness. Update: I found fresh Irish pork sausage at Trader Joe’s today.

My Trader Joe’s also has Murphys, my preferred stout

Thanks for the update!!!!

Room temp Guinness would work as well :)

I love Traders!

Thanks, I would’ve never thought of Trader Joe’s. I actually appreciate your update. 🤷‍♀️

Coddle normally looks horrendous (particularly if you don't brown the sausages first, which I don't do), but it's extremely delicious. There are countless variations too, so lots of people will get high and mighty about it and insist their recipe is the "real" or "authentic" one (plenty of examples under this post), but really they're all valid. This one looks great!

@Rhyso what ever you say yank

I was just about to say coddle is not supposed to look that appetizing! But agreed, I like this take on it.

@Rhysothe entire concept of coddle (and reason why people usually dislike it) is that everything is boiled. This is nothing like the coddle you can get in dublin

@Tony Byrne All of that is in there Tony. Are you the official authority on coddle in Ireland?

Nope coddel is specifically potatoes, onion, bacon, and sausages. No variations

You're right about the fat. My grannie would be in a state of shock if she saw me discarding the fat of, say, a chicken. She came from a tiny village in Poland where the fat was a delicacy and to be stored well during the cold winter months.

“Less hitty though”😆

My grandad was the youngest of 14 kids in a working class family who was born right in the middle of ww2 (not great) and he has given me a fair few wacks around the head for throwing perfectly good food away like fats and juices etc. I do the same now with my own kids (less hitty though) which I hope will make them see sense.

Chef John probably didn't discard it either, just skimmed it.

Sounds like your Grandma is a smart lady! Chef Michael Ruhlman penned a whole treatise about it called _The Book of Schmaltz_ and it was very interesting.

And it still is in my house...

That Irish pride of seeing us mentioned on Chef John

🇮🇪❤️🇮🇪

aye

I'd have to take credit for that. I caught him at a quiet moment on Twitter and we had a little chat about it. I dared him but I secretly knew he couldn't make the original where the sossies aren't fried 🤣

The cayenne addition reminded me of my fave Irish food joke. 'How do you describe Irish food? It's a lot like English food, but less spicy' :)

@2learn4ever isn't it great in those new age of PC cancel culture and bending over backwards to save even one person from being offended paddy bashing is still alive and well and seemingly acceptable? BTW, beans on toast doesn't constitute a meal nor is is anything other than bland. All the English seem to know about Irish food is Irish stew and soda bread. Amazes me

I'm 100% Irish, and I never heard that before. Must be one of those new made up old jokes! 😀

Yeah, sounds about right. At least their beers are tasty :)

Never heard that before. Excellent. And I'm half Irish.

"which I transferred into a bowl, so it looks homemade..." haha! Chef John, you sir are a gentleman and a scholar! 🤣

That's not coddle, that actually looks appetizing.

Y’all didn’t hear him in the beginning about the changes lol

Laughing.

@dylan 😂😂😂😂

@quack437 It got a reply. It warranted a padded room.

My mother, born in Ireland, called them scallions! I'm going to try this. thanks

Yes in Ireland they're scallions. I didn't know that scallions and spring onions were the same thing until I was embarrassingly old.

in Jamaica we also call green onions scallions

I made this tonight and cut back on the potatoes so I could add carrots. This is amazing. The brats were juicy, veggies tender and the broth was very flavorful. I will definitely make this again.

Who on earth is not a fan of the world's most amazing combination of sausage and potatoes...? Thank you, Chef John, for bringing to bear your most experienced Dutch Oven, and for not keeping with tradition as the thought of the original Coddle of a slowly simmered boiled stew sounds less appetizing than a stew should...

Calm down

Im irish chef johns dish looks delicious but the original coodle looks and tastes disgusting

@chang thao I’m also Asian. There’s flavor in the sausage and bacon. To me, this is comfort food.

Crazy people, that's who.

I’ve made this so many times! It was the first thing I used my camping Dutch oven for. It’s become my go to for large groups when the weather calls for something warm

My mouth is already watering. I have a great local source for Irish bangers and always have some of that “unnamed “ stout on hand so am definitely making this for St Paddy’s Day. Thanks for the recipe and as always, very enjoyable demo!

Just made this and was absolutely struck speechless by how rich and delicious it was. Incredible stew.

I made this for the first time last night - in an instant pot, because my Dutch oven was otherwise occupied. I was a bit worried about the results initially because I didn't have fresh thyme, so had to use dried. and not baking for the final hour meant that it did not gain color or reduce in the same manner. I adjusted with a bit of cornstartch slurry, and the result was phenomenal. My girlfriend was absolutely floored by how flavorful and complex the stew was. I'll be making this again for St. Patrick's day - perhaps with some cabbage added, and this time using the dutch oven!

Thank you Chef! We just finished our St. Patrick's Day dinner using this recipe... it was Devine! You are a gift!

I made this per the instructions and it was a big hit. Really savory broth and the potatoes were truly something special. Thanks Chef John.

Tonight was my first attempt to do this recipe. It's St. Paddy's Day, so why not! This recipe exceeded my expectations. So, so very tender sausages and potatoes. But not mushy! Cooking low and slow was the key to this. My two "revisions" - I didn't have fresh thyme, but I had fresh rosemary. So, a tablespoon of fresh minced rosemary into the mix! Second revision - after adding the 1 cup of Guinness into the mix, I had leftover Guinness (it was a 16 oz.can!). Am I going to swill it or use it? After cooking for 2 1/2 hours, instructions say to remove lid and cook another hour. I added the leftover Guinness at that time. My bad for not following the recipe, but my Dublin Coddle was so flavourable. Highly recommend this as a very hearty, comforting meal. Erin Go Bragh Wurst!

Just made this, hands down my favourite stew ever. It's so dam tasty, not to mention filling. Simple meal but its so hearty.

We Irish call them "scallions" not "spring onions". My mother always made this version , but used "back bacon" which doesn't seem to be available in the USA for some reason. it was traditional "Monday" meal, made up of what wasn't used for cooked Saturday Breakfast/Sunday Lunch.

Sallions in North East England also

@possumguts Yes by those that would identify as British...

Why the difference in names, I wonder?

Scallions were im from aswell

I always heard them and referred to them as scallions as well. I hear green onions more often these days.

I`m Irish and always stirred away from Traditional Coddle. The version looks completely delicious

I made this last weekend, and it was absolutely delicious. Will definitely be making it again!

Made this last night and it was amazing!! Even though we love, corned beef and cabbage, my husband said he would rather have THIS for St. Patrick’s Day💚

I hear sausage, potatoes, and stew, and I'm *there*, baybee! It's cold and miserable where I am right now, with winter see-sawing between its nastiest variables every day, so this is absolutely going on the menu next week. Looks like the perfect comfort food.

If you like this you’ll love Alsatian Choucroute Garnie…

Right…prefect for cold night!

I made this for dinner tonight, and it was absolutely delicious! I followed the recipe and didn't subtract anything or add any extra ingredients.

You actually managed to make coddle look appetising, good job.

Made MY mouth water. and the Irish half of my genetics experienced a strong whiff of homesickness and nostalgia for evenings at the pub that I've never had in this lifetime. Must be a past life memory you stirred up for me. Thanks. 😃

I made this for myself this weekend and it's unbelievably good and fairly easy to do. Thank you for the video.

My wife made this last night. As with every Chef John recipe we have tried over the years, it was delicious and will be made again!

Love your comment about skimming fat from a century or more ago. Like your comment, they probably never tossed anything out. Great recipe. We have Irish around here and can find Irish bangers. And your story about the husband (usually) coming home late from the pub is a good one.

We made this.....simmered for 4 hours.....amazing!! Thanks Chef John!!

That look so delicious, Chef John! Great for St Patrick Day while sippin some Guinness and listening to The Chieftains!! Great video

May have to make this today, so that I can make it again for St. Patrick’s Day. It looks sssoooooo good. Totally agree about the cayenne.

Ohhhh man...cant wait to make this. I've already eaten but it made my mouth water again !!! Yummy 🤤

Wow, this was amazing. I used a slow cooker (8 hours) instead of oven came out great.

Just made this for an Irish cook off and it was a hit. Many thanks!

I just made this recipe tonight, and it was easy and delicious. Thanks so much!

I made this last night, it was very good, but feel it was a tid on the flat side. After about 1/2 a bowl, I added a splash of white wine vinegar and it was then amazing.

I gave my sausage a quick sear before I put them in and it really brings out the he flavor of the meat more and adds a nice color. Also I always add carrots and cabbage as well.

​@logansquare2212 just use regular carrots and chop them up. The baby carrots always tasted weird to me, they probably have a presentative on them to keep them fresh with no skin.

Do you use baby carrots?

For myself coming from Buxton, this is excellent, I just add different sausage or chillies for the warming heat ,gorgeous dish and I really appreciate it thank you 😊

Dublin Coddle was introduced to Dublin by the troops of King William 3rd or commonly known as King Billy. It is still popular in Scotland called Stovies. In the Flemish area of Belgium and Holland, and South Africa it is called Stoofvlees.

Just made it for St. Patty's Day and this was insanely delicious. Three different places to find sausage and still wound up with brats - but after tasting the results, that's how I'm doing it going forward. Slainte

Well, this has is my second favorite recipe that I’ve made from food wishes! My favorite is the BBQ baked beans! Both are not low calorie of plant based, but mighty tasty!!

That looks SO GOOD right now, this is Sundays dinner this week, 100% guaranteed or your money back. Thank you for sharing Chef!!!

Was looking for something this St. Patrick's day, perfect timing!

@itsjohndell : I'm planning on using my lamb stew meat for Shepherd's Pie. Yum!

You know the idea that Corned Beef and Cabbage is tradional on St.Patricks in Ireland isn't true. An Irish-American thing. Some may do that but the real tradition is Irish Lamb Stew. Chef John has a killer video on that. Lamb is kind of hard to come by in the US so when they have boneless legs on sale I schmooze the butcher into cubing it for me. Use what I need and freeze the rest.

He had me at the Guiness!

I added cabbage, carrots, 1/2 cub of apple cider vinaigrette and some brown sugar and this whole thing is the best stew I have ever had and maybe top 10 dishes period

Made this yesterday, it was wonderful!! Thanks Chef John!!

Thank you for this recipe! I tried it and it turned out so yummy!

I make my grandmother’s recipe for this every year, stovetop. Thanks for covering it, even though she’d say you were doing it wrong (don’t worry, she said it to everyone on everything cooking-related).

I made this last night with a few substitutions. I used a bag of those small gold potatoes about the size of golf balls; no pealing or cutting so that was nice and they held up well. I used mild Italian sausages which worked great. I only drink Guinness on tap so I used a bottle of Heineken beer. Not perfect but it tasted very good. So I suppose I made an Italian/Dutch coddle. Anyhow, I liked it a lot and my wife absolutely loved it. Thanks for the inspiration. By the way, I didn't skim any fat and my heart is still beating.

Everyone does corned beef and cabbage for Paddy's day, Irishman here, lump of back bacon, chopped green cabbage, black pepper, boil, cook potatoes, YR sauce and done. Happy St Patrick's day!

I made this last year for the first time. We loved it, and I was dreaming of it recently. Can't wait to make it again!

You had me laughing out loud today! Thank you Chef John!!! ❤️

Made this a couple nights ago - FANTASTIC! and the leftovers are great too. Will make it again for friends on the big holiday

If I could have one wish, It would be for Chef John to make a dish, Better if it was Irish, And of course it'd be delish.

I read this in Ray J's voice

Anything with 'Guinness' is gonna be great. It's my absolute favorite beer/stout🥴

My butcher makes corned beef bratwurst for St Paddy's. I'm going to try them with this recipe.

That sounds wicked good!

I traditionally host a small dinner party on St. Patrick's Day and have ALWAYS served corned beef and cabbage w/Soda Bread, but last year I changed things up a bit and made the Cheddar w/Spring Onions Biscuits instead. This year, I found this recipe and decided to serve it instead, despite not having time to try it out ahead of time and thereby doing the biggest dinner host no-no of using guests as lab rats for a new recipe. I had a bit of anxiety about the stew, but I followed the recipe and it turned out AMAZING!! The broth, especially, is just incredible. My original plan was to serve the stew with the biscuits, but I found Chef John's recipe for Irish Beer Cheddar Puffs and decided, what the heck, in for a dime in for a dollar and tried that recipe too, along with the delicious spread for the puffs. We were only a party of 3, but we ate 10 of the 14 Puffs and found that the Puffs are excellent for dipping into the stew broth or even submerging a puff into the stew and eating it as a dumpling. Every one went back for a second serving, so despite taking a risk, dinner was a success!

To me, this is one of your best most flavourable recipes yet!..thanks so much.

How could this _not_ be the world’s greatest food … sausages, potatoes, bacon, onions, & garlic, served with bread!

I made this today and it was very good. My only issue is that I needed to add alot more stock as it mostly all evaporated. Probably used too big of a pot. Very flavorful though. Thanks for another great recipe.

Made this dish today and it’s amazingly delicious. I used Tommy Moloney traditional banger links for this dish (you can order directly from them). My teenage kiddos loved this and that’s saying something.

“I did what any great chef would do - I gave up”. Hilarious!

You never fail to make me smile. And I love your recipes. Thanks for a new twist on St. Patrick’s day.

Can’t wait to try this way! I usually make a Guinness roux and I also like to add carrots. The spring onions addition sounds perfect!

*Appreciate your feedback let's talk ☝️*..

I just made this and it is insanely good!

Just made this after seeing it this morning. What a hit.

I love how you just ate out of the dutch oven when it was ready. LOL! That's how you know it's good because you can't wait long enough to dish it up!

I'm neither a pork nor a potato eater, but I enjoyed the chef's wit, charm, and accent. I'm sure it tastes good too. Happy St. Patrick's Day ☘ to all!

Neither of the two food groups? What's left to eat?!?!😄

Made this today. Absolutely amazing.

I added carrots. Other than that I Followed to the letter. My whole family feel in love with the broth and what can be said about the flavor those potatoes take on. This is now my favorite stew.

*Appreciate your feedback let's talk ☝️*.

Aloha Chef John, I made this recipe for dinner last night and it was incredible... Thank you for sharing!!!

I’ve made the original version before and it tasted pretty good but this actually sounds better. And yes, I’ll be using spring onions from my garden!

Let's talk 🎁🎁🎁..............

I see stew with sausages and I want you to make a video about german kale stew. Kale in a hearty broth with lots of smoked and salty meats. But it would be more fitting for the end of the year as it is traditionally eaten after the first frost.

I second this request!

This would be wicked in a pellet grill. The first 2 hours would be just like the oven, but the last hour uncovered would give a very nice smoke flavor.

I've put on 10 lbs just watching your vid. My mouth is drooling 😋🤤. I did find a recipe for Irish bangers and it has Guinness in it as well. I've been experimenting with Guinness in different recipes mostly stews or roast and I usually end up using at least one whole can and sometimes 2 instead of broth. To me it gives the dish a more robust flavor. And I've never heard of Irish sausages till today! Thanks Chez John

This looks and sounds amazing! Thank you for sharing

I’m going to try this! Looks amazing!

The long cooking time makes sense as often the stove in Irish country homes was also the source of heating, so the pot could cook for very long time.

Hi Chef John, As a Dublin man I’m delighted to see you browning the bacon and sausages. We used to hate eating coddle because of the colour. Your version is way better. I’m going to make your recipe from now on. Happy Saint Patrick’s Day from Ireland.☘️

​@Tom O’Brien Goodall's Worcestershire Sauce for me but yeah, nothing wrong with trying a new take on something, this looks damn tasty - from another Dub!

As a Dubliner ☘️ myself, we had coddle quite frequently, but due to the paleness of the sausages and the bacon, I could only ever eat it heavily dosed with brown sauce.

@Cornflake That is what is good about recipes, you can alter them to make them more suitable for yourself, if he likes it with browning the sausages first what is wrong with that?

Sad that you’re absolutely going up this chef’s hole for making an entirely inauthentic recipe

That looks like a very tasty dish , ime going to have to try it but brown the sausage a little first and thicken it a little bit with cornflour at the end . Looks amazing .

"So I did what any great chef would do, I gave up." Slayed me. I was a chef for 13 years, only sometimes miss it lol.

I was really tempted to add some of my own personal twists to this dish, but I stayed true to the recipe to see if it really was as exceptional as Chef John intimated. After 3 1/2 hours of eager anticipation and garlic aromas, I was not disappointed - this truly is a magical dish. Just be sure to keep an eye on it every so often, I found the gravy evaporated much quicker than anticipated and had to top it up twice. This might have been down to the potatoes absorbing lots of the liquid or more likely, my Dutch oven not having as tight fitting a lid as CJ's.

I did this at 325... cut an entire hour off... everything holds up to the temp just fine. I also added carrots. Thanks for a great video chef jon

That truly is a mouth watering dish.

*Appreciate your feedback let's talk ☝️*.

This looks delicious. Must try it.

Looks amazingly delicious! So simple. Love these type of recipes.

we call green onions ( Scallions ) Chef John. Your coddle looks delicious

I would substitute Cumberland Sausage for the Irish/Bratwurst as it comes in one piece not links and you could cut to suit your pan, It also cooks well in a slow cooker.

Let's talk 🎁🎁🎁..............

That looks so delicious! I doubt that adding some fresh spinach at the end would spoil the flavor of the Coddle Yet, even if it wouldn’t technically be a Coddle, it’d sure be amazing! And green!

Chef John goes with the ol' palm tree formation for the snags. Nice touch! This looks great, but I'm still crazy about colcannon.

That looks simple and really tasty! I may have to make some this weekend.

Thank you, chef! It turns out to be a very, very delicious dish!!! My family was happy, said 10 out of 10!!!

Let's talk 🎁🎁🎁..........

I could eat a pot of that right about now, looks 🔥.

*Appreciate your feedback let's talk ☝️*..

Chef John, that looks super simple! And very delicious! I can't wait for St Paddy's day. Im going to try it now!!

I have seen a recipe for this that substituted milk for the liquids which makes a different tasting but still comforting dish.