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