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    You are in: Home / Recipes / Dublin Coddle Recipe
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    Dublin Coddle

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on September 12, 2003

      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.

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    • on March 17, 2010

      I have this very same recipe. Thanks for posting it.

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    • on March 21, 2008

      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.

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    • on April 14, 2006

      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!

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    • on March 16, 2006

      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.

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    • on March 15, 2006

      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

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    • on September 08, 2004

      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.

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    Nutritional Facts for Dublin Coddle

    Serving Size: 1 (816 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1538.3
     
    Calories from Fat 1006
    65%
    Total Fat 111.7 g
    171%
    Saturated Fat 37.1 g
    185%
    Cholesterol 240.5 mg
    80%
    Sodium 2434.7 mg
    101%
    Total Carbohydrate 75.6 g
    25%
    Dietary Fiber 10.2 g
    41%
    Sugars 7.5 g
    30%
    Protein 56.0 g
    112%

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