Ireland | Meats | Bacon | Potatoes | Sausage | Braising

Dublin Coddle

(Irish potatoes braised with sausages & bacon)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Pork sausages 1 lb
Bacon, thick sliced chopped into cubes 1/2 lb
Stock or water 2 cups
 
Potatoes peeled, sliced in 1/2" thick rounds 2 lbs
Onions sliced thinly 2 each
Salt & pepper   to season

METHOD

Basic Steps: Simmer → Layer → Simmer
  1. Simmer the sausages and bacon in the stock or water over low flame for 5-10 minutes. Remove the meat to a bowl, reserving the broth.
  2. Spread one-third of the potatoes on the bottom of a stovetop casserole dish or a large saucepan. Add a layer of half the onions and sprinkle with a little salt and pepper. Cut the sausages in 3 or 4 pieces and spread a layer of half the sausages and bacon over the onions. Follow by another layer of potatoes, onions, sausages and bacon and finally a top layer of potatoes. Season with salt and pepper and pour over the reserved broth.
  3. Cover and simmer for about an hour. Serve with a green vegetable and a slice of soda bread to mop up the gravy.

VARIATIONS

  • Substitute chopped ham for the bacon if you like.
  • Sliced carrots can be added to this dish if you like. Sprinkle with chopped parsley for a little extra color.
  • Ham stock works particularly well for this dish.
  • Dublin coddle can also be baked, covered, in a 350° oven. Remove the cover for the last 15-20 minutes to lightly brown the top.

NOTES

  • As its name implies, this dish is particularly popular in Dublin, where it is often served as a hearty dinner.