Why Youโll Love This Recipe
Traditional Dublin Coddle is a comforting Irish dish that brings together simple ingredients to create rich, hearty flavors. This one-pot wonder is perfect for cold evenings, family gatherings, or St. Patrick’s Day celebrations. Its rustic charm, ease of preparation, and satisfying taste make it a beloved staple in Irish households.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pork sausages
- Thick-cut bacon
- Potatoes
- Onions
- Carrots (optional)
- Garlic
- Fresh parsley
- Chicken or beef broth
- Salt and black pepper
Directions
- Preheat your oven to 300ยฐF (150ยฐC).
- In a large skillet, brown the sausages until they develop a golden crust, then set aside.
- In the same pan, cook the bacon until slightly crispy. Remove and set aside.
- Layer the sliced potatoes, onions, and carrots (if using) in a large ovenproof pot or Dutch oven.
- Add the sausages and bacon on top of the vegetables.
- Sprinkle with minced garlic, chopped parsley, salt, and pepper.
- Pour the broth over the layers until it just covers the ingredients.
- Cover the pot with a lid and cook in the oven for 2.5 to 3 hours, until the vegetables are tender and the flavors have melded together.
- Serve hot with crusty bread to soak up the delicious broth.
Servings and Timing
This Traditional Dublin Coddle recipe serves 4 to 6 people. Preparation time is approximately 20 minutes, and the cooking time is about 2.5 to 3 hours.
Variations
- Meat Alternatives:ย Substitute pork sausages with chicken or turkey sausages for a lighter version.
- Vegetarian Version:ย Use plant-based sausages and vegetable broth.
- Spicy Kick:ย Add a pinch of red pepper flakes for some heat.
- Herb Infusion:ย Include thyme or bay leaves for added depth of flavor.
Storage/Reheating
Store leftover Dublin Coddle in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until heated through. Add a splash of broth or water if needed to maintain moisture.
FAQs
What is Dublin Coddle?
Dublin Coddle is a traditional Irish stew made with sausages, bacon, potatoes, and onions, slow-cooked to create a hearty and flavorful dish.
Can I make Dublin Coddle ahead of time?
Yes, Dublin Coddle can be made a day in advance. The flavors often improve after resting overnight.
Do I need to brown the sausages first?
Browning the sausages adds extra flavor, but you can skip this step if you’re short on time.
What type of sausage is best for Dublin Coddle?
Traditional Irish pork sausages are ideal, but any good-quality pork sausage will work.
Can I freeze Dublin Coddle?
Yes, you can freeze Dublin Coddle for up to 2 months. Thaw in the refrigerator overnight before reheating.
What can I serve with Dublin Coddle?
Serve Dublin Coddle with crusty bread or Irish soda bread to soak up the savory broth.
Can I cook Dublin Coddle on the stovetop?
Yes, you can simmer it gently on the stovetop instead of baking it in the oven. Keep the pot covered to retain moisture.
Is Dublin Coddle gluten-free?
It can be gluten-free if you use gluten-free sausages and broth.
How do I prevent the coddle from becoming too dry?
Ensure there is enough broth to cover the ingredients and keep the pot covered while cooking.
Can I add beer to Dublin Coddle?
Yes, adding a bit of Irish stout like Guinness can enhance the flavor of the broth.
Conclusion
Traditional Dublin Coddle is a simple yet flavorful dish that showcases the hearty, comforting essence of Irish cuisine. Whether you’re preparing it for a festive occasion or a cozy family dinner, its rich taste and easy preparation make it a recipe worth savoring.
Print
Traditional Dublin Coddle
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: Serves 4โ6 1x
- Category: Main Course
- Method: Slow-cooked/Braised
- Cuisine: Irish
- Diet: Gluten Free
Description
Dublin Coddle is a classic Irish comfort food, traditionally made with layers of hearty ingredients like sausages, bacon, potatoes, and onions, all slowly simmered in a savory broth. This dish has deep roots in Dublinโs history, often enjoyed as a warming meal after a long day, especially during cold seasons. Itโs simple, rustic, and packed with rich, meaty flavors.
Ingredients
- 1 lb (450 g) pork sausages (preferably Irish bangers)
- 8 oz (225 g) thick-cut bacon, chopped
- 4 large potatoes, peeled and thickly sliced
- 2 large onions, peeled and sliced
- 2 cloves garlic, minced (optional)
- 2 cups (480 ml) chicken or beef broth
- 1 cup (240 ml) water
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt and freshly ground black pepper, to taste
- Butter or oil (for browning)
Instructions
- Brown the Meat:
In a large skillet, heat a little butter or oil over medium heat. Brown the sausages until golden on all sides but not fully cooked through. Remove and set aside. In the same pan, cook the chopped bacon until crispy. Remove and drain on paper towels. - Prepare the Layers:
In a large Dutch oven or oven-safe pot, layer half of the sliced potatoes on the bottom. Add a layer of onions, some garlic (if using), half of the bacon, and sausages. Season with salt, pepper, parsley, and thyme. Repeat the layers with the remaining ingredients. - Add the Liquid:
Pour the broth and water over the layers, ensuring the liquid comes up about halfway. Cover the pot with a tight-fitting lid. - Cook:
Preheat your oven to 300ยฐF (150ยฐC). Place the pot in the oven and cook for 2โ3 hours, checking occasionally to ensure the liquid hasnโt fully evaporated. Add more water or broth if needed. - Serve:
Garnish with fresh parsley and serve hot with crusty bread to soak up the flavorful broth.
Notes
- Traditional Dublin Coddle is very flexibleโfeel free to adjust the ingredients based on what you have on hand.
- Some versions include carrots, though itโs not traditional.
- For an extra rich flavor, you can add a splash of Guinness to the broth.
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