Dublin coddle is a thrifty, comforting Irish stew built from sausages, bacon, onions, and potatoes.
The ingredients are lightly browned, layered in a covered pot, and slowly baked in a clear savory broth.
Keep the simmer gentle so the potatoes stay intact and the broth remains light.
Serving Suggestions
Serve in deep bowls with brown soda bread for soaking up the broth.
Recipe Notes
Coddle improves after a night in the refrigerator and keeps for three days.
Irish Dublin Coddle
A humble Dublin stew of pork sausages, bacon, potatoes, and onion in light broth.
Equipment
- Large Dutch oven
- Large skillet
- Slotted spoon
- Chef’s knife
- Ladle
Ingredients
Coddle
- 1 1/2 lb pork sausages
- 8 oz thick-cut bacon cut into 1-inch pieces
- 2 lb waxy potatoes peeled and cut into large chunks
- 2 large yellow onions thickly sliced
- 3 cups low-sodium chicken stock
- 1 cup water
- 2 tbsp chopped fresh parsley plus more to serve
- 1 tsp ground black pepper
- 1/2 tsp fine salt or to taste
Serve
- 6 slices brown soda bread
Instructions
Brown:
- Heat the oven to 325 F (165 C). Brown the sausages lightly in a skillet for 6 minutes, then cut each into two or three pieces.
- Cook the bacon in the same skillet for 4 minutes until some fat renders; do not crisp it fully.
Layer and Cook:
- Layer half the onion and potatoes in a Dutch oven. Add the sausage and bacon, then the remaining onion and potatoes.
- Pour in the stock and water. Add parsley, pepper, and salt. Bring just to a simmer, cover, and bake for 75 to 90 minutes until the potatoes are tender.
Serve:
- Taste the broth and adjust salt and pepper. Rest covered for 10 minutes.
- Ladle into deep bowls and serve with brown soda bread.
Notes
- Traditional coddle is pale rather than deeply browned; color the sausages only lightly.
- Use waxy potatoes so the chunks remain intact in the broth.
Nutrition
Calories: 610kcalCarbohydrates: 49gProtein: 27gFat: 34gSaturated Fat: 12gCholesterol: 85mgSodium: 1190mgFiber: 6gSugar: 5g