Gastronomixs

Remake of the Dublin coddle

This is a remake of the classic Irish dish Dublin Coddle: an oven dish made with sausage, onion, and potatoes braised in the stock in which the sausages were cooked. This classic dish can be found on Gastronomixs. But this composition offers a new suggestion for creating a modern and elegant version of this traditional Irish dish. You can also create endless variations of this recipe by experimenting with different components. Be inspired by the components chart for potato, onion, and pork belly.

Remake of the Dublin coddle

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

2

litre

classic chicken stock

2

 

onions, unpeeled

10

 

star anise

500

g

waxy potatoes

100

g

butter

6

 

bay leaves

300

ml

water

 

 

salt

 

 

pepper

1

kg

pork belly

10

g

salt

10

g

allspice

3

cloves

garlic

80

g

breadcrumbs

 

 

salted pork intestine

165

g

flat-leaf parsley

1

pinch

baking soda for blanching

40

g

reduced chicken stock

30

g

beurre noisette

 

 

salt and pepper

 

 

nutmeg

 

 

lemon juice

6

 

white onions

100

g

boiled celeriac cubes

1

tbsp

black garlic purée

 

 

olive oil

 

 

nutmeg

 

 

salt

1

 

white onion

Preparation method: chicken bouillon with caramelised onion and star anise
  • Heat the chicken stock to boiling point and add the remaining ingredients.
  • Reduce to low heat and simmer for two hours.
  • Pour the stock through a sieve lined with a damp passing cloth.
  • Allow to reduce to the desired intensity.
Preparation method: braised bay leaf potatoes
  • Cut the potatoes in slices approx. 1.5cm thick and cut them into neat circles with a cutter.
  • Braise the potatoes in the butter, water, bay leaf, and salt and pepper to taste at medium heat. The potatoes should be covered with the liquid by three-quarters.
  • Once the liquid has evaporated the potatoes will be fried on one side. Fry the potatoes until golden brown.
Preparation method: pork belly and allspice sausage
  • Weigh all the ingredients.
  • Rinse the pork intestines in cold water for at least half an hour.
  • Chop the pork belly into small pieces and clean the garlic.
  • Mix the pieces of pork belly with the allspice, salt, and garlic.
  • Mince the mixture in a mincer using the 8mm coarse plate and then mix in the bread crumbs.
  • Place the mixture in a sausage maker (sausage stuffer) and slide the pork intestine over the sausage tube.
  • Fill the intestines tightly with the mince and make sure that there are no air bubbles.
  • Tie off the sausage with string at the desired size. You can also squeeze the stuffed intestines and twist the sausage into smaller sausages.
  • Poach the sausage in salted water at 90°C for two minutes.
  • Set aside to cool and then gently fry the sausages in butter.
Preparation method: parsley purée
  • Pick the parsley leaves and rinse. Blanch the leaves briefly in boiling water with a little baking soda. Cool immediately in iced water and squeeze the liquid from the parsley.
  • Place in a thermo blender with the chicken stock and beurre noisette and blend until smooth. Season to taste with salt, pepper, nutmeg, and lemon juice.
  • Pour into Pacojet cups and freeze. Blend until a velvet-smooth consistency.
  • Heat up in a pan just before serving and season.
Preparation method: black garlic & onion purée
  • Slice the white onions into fine rings and boil in water with a little salt until just about done.
  • Strain and fry in olive oil with a small amount of freshly grated nutmeg until it browns slightly, add the celeriac and garlic at the last minute, and then finely blend.
Preparation method: sous vide onion
  • Preheat the sous vide system to exactly 73°C.
  • Pull vacuum the onion and cook for 2.5 hours.
  • Cool the onion immediately in iced water.
Finishing and presentation
  • Fry the sausages until golden brown.
  • Slice the sausages into turret shapes and arrange on the plate.
  • Slice the onion into fine ribbons and sear lightly with a kitchen blowtorch.
  • Arrange the different purées and the potatoes on the plate. Garnish as you like.
  • Pour over the bouillon at the table.

Previous page