WOW! It was sooo good that I ate 2 bowls when it was done cooking. I used 1/2 hot pork and 1/2 regular but the cider really balanced out the hot pork nicely. I'm now trying to figure out ways to slim it down before I'm the size of Dublin.
I thought I'd better get my review in for this. It's become a staple around our house. Wonderful for breakfast, lunch or dinner. Sometimes we vary it by melting some cheese over the top.
Honestly, I was very skeptical on cooking the whole thing in hard cider. However, it turned out fantastic! I used Woodchuck Hard Cider for this recipe. After an hour of simmering, the ingredients absorbed the sweetness from the cider, leaving a wonderful alcohol aroma in the soup. My DH loved it! Thanks for the recipe!
I have this very same recipe. Thanks for posting it.
This was a wonderful tummy warmer. We took some liberties with the recipe and used chicken sausages. I also added in Yukon Gold potatoes that were scrubbed and sliced, but not peeled. There was no cider (hard or not) to be found, so I substituted with half apple juice and half chicken stock. The result was delicious! Thank you Miller, you are remembered fondly and missed greatly.
This recipe was wonderful - a great balance of flavors. My only caution is that I wasn't clear from the recipe about what to do with the pork and bacon before covering it with the sausage (cook or not). So I looked at another website (http://www.irelandnow.com/dublincoddle.html)and found a suggestion to cook them ahead of time. Also, I wasn't sure what kind of sausage to use - links, ground, patties - so I did the ground kind. Finally, I was very unclear about the herbs so just used a bunch of seasonings I thought would work - and they did. My guests raved about this and my family has asked for more!
I'm from Dublin this is definitely not the original recipe but is sounds interesting and I'm dying to try it out. The original recipe use stock or vegitable soup as the base. If you do use the soup remember to cook the ingredients in water before adding the soup base.
I am Irish, living in Wexford. i have to say that this recipe sounds wonderful but is not authentic. Sausages, bacon, carrots, onions, beef stock cube are the only ingredients in a true Dublin coddle. occasionally the vegetables will be substituted with whatever is to hand, but generally the list i have given is the original. maggie