Summary of "DUBLIN Coddle TRADITIONAL IRISH dish is a hearty and warming stew"

Presenter / Channel

Rick (Backyard Chef) makes Dublin Coddle, an Irish stew traditionally simmered slowly (“coddle” = slow simmer).

Ingredients (with quantities/substitutions as mentioned)

Meat

Pork sausage (cut into pieces; some sausage meat rolled into small balls after removing casings)
Processed ham (leftover from Christmas; chunk(s))
Bacon lons / homemade bacon (used to fry and render fat)

Vegetables

Potatoes (size affects simmer time—small can get mushy)
Carrots
Onions
Parsley (chopped; stirred in or sprinkled on top)

Liquid / Seasoning

Chicken stock (main cooking liquid; “chuck a lot of chicken stock in… with some water”)
Water (added so the liquid comes to nearly the level of the potatoes)
Black pepper
Dry thyme (optional; “completely optional… you don’t have to”)
No salt added by the presenter
- “not salting this because the bacon… was salted; the sausages have salt; and the chicken stock”

Equipment (implied)

Large pan/pot with lid
Ladle/spoon for serving
Fork (to test potato softness)
Optional: slow cooker/crock pot for long cook

Preparation & Method (step-by-step)

Fry bacon to render fat + color (optional)
- Turn heat on and fry bacon lons until you get a little browning/crisp.
- Goal: “send out” fat juice for body.
- Browning is optional—families/regions differ.
Add sausage pieces and lightly brown (optional)
- Add pork sausage pieces; brown for color (presenter’s preference).
- Alternative: add sausage straight without browning—it cooks fine, just paler (“more white”).
Add ham and cook briefly for color
- Add processed ham chunks.
- Cook only enough for a little brown color—not fully cooked at this stage.
Prep sausage meat “meatballs”
- Take some sausage meat (remove skin first).
- Roll into small balls (“like eating meatballs”).
- Drop a few into the stew as it cooks.
Build the stew base in a big pan
- Keep everything in the large pot including bacon fat.
- Add chicken stock, then enough water so liquid comes to nearly the level of the potatoes.
- Add potatoes, carrots, and onions.
- Toss/shuffle briefly.
Season (without adding salt)
- Add black pepper.
- Add dry thyme only if desired (optional).
- Do not salt (bacon/ham, sausages, and chicken stock are already salty).
Bring to a boil, then simmer “low and slow”
- Bring to a boil.
- Lower heat, cover with the lid.
- Simmer 1½ to 2 hours, checking potatoes are soft with a fork.
Slow-cooker / crock pot variation (timing)
- Cook for ~5 to 6 hours (results after about 6 hours), depending on how large the potato pieces are.
Froth note (optional)
- If desired, scoop off froth during/at boil.
- Presenter says it’s pointless because it cooks back in.
Finish with parsley and serve
- Stir chopped parsley into the pot or top bowls with parsley.
- Serve with soda bread (baked earlier by the presenter) and butter.

Tips / Common “tradition” cues

Browning meat is optional, but adds deeper color and uses rendered fat for extra body.
Salt is intentionally avoided because bacon/ham, sausages, and stock are already salty.
Potato cut size matters
- Smaller cuts may mush if simmered too long.
- Use fork softness as your doneness cue.