Dublin coddle, as its name implies, is a warming dish particularly popular in the Irish capital city of Dublin. Often simply known as coddle, this simple and filling mix of potatoes, sausages and bacon often serves as a hearty dinner.
Dublin Coddle
Course: MeatsCuisine: Ireland4
servingsDublin coddle is a simple and filling mix of potatoes, sausages and bacon that often serves as a hearty Irish dinner.
Ingredients
Pork sausages — 1 pound
Thick-sliced bacon, chopped into cubes — 1/2 pound
Stock or water — 2 cups
Potatoes, peeled and sliced into 1/2-inch thick rounds — 2 pounds
Onions, thinly sliced — 2
Salt and pepper — to season
Chopped fresh parsley — 2 tablespoons
Directions
- Add the sausages, bacon and stock or water to a large saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 5 to 10 minutes. Remove the meat to a bowl and reserve the broth.
- 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.
- Set over low heat, cover and simmer for about an hour.
- Garnish with the chopped parsley and serve with a green vegetable, a slice of soda bread to mop up the gravy and a pint of stout.
Dublin Coddle Notes and Variations
- A little cream is sometimes added along with the broth.
- 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 and flavor.
- Dublin coddle can also be baked, covered, in a 350 degree F oven. Remove the cover for the last 15 to 20 minutes to lightly brown the top.
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