Traditional Dublin Coddle
My dad would make this for us growing up when times were rough financially and would serve it with his infamous Irish soda bread.
If the dish has been cooked, or "coddled" properly, it should be thick.
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- 1 lb
- good quality pork sausages (you may substitute turkey or chicken sausage for a healthier alternative)
- onions, sliced
- black pepper
- leeks, some green tops included, sliced
- bay leaves
- sprigs of fresh thyme
- 1/4 c
- chopped fresh parsley
- garlic cloves, roughly chopped
- potatoes, such as russets, peeled and cut into 2 or 3 large chunks
- 3 c
- ham or chicken stock
- 1 Tbsp
- soda bread, to serve (optional)
1Preheat oven to 275 F.
Cook your bacon until it just starts to crisp. Drain on paper towels. Slice in half widthwise and set aside. Reserve fat.
2Heat a flameproof dutch oven over medium heat. Add in butter and sausages. Cook, about 15 minutes, until evenly browned all over. Remove sausages, slice widthwise into chunks. Set aside.
3Using the same dutch oven, add your onions and cook, gently, for about 7 minutes until soft but not colored. If necessary, add a touch of reserved bacon fat.
4Layer onions, sausage and bacon in the bottom of the dish, seasoning each layer well with plenty of black pepper. Add leeks, herbs and garlic and finish with layer of potatoes. Season with a little more black pepper, then pour in your stock.
5Cover dutch oven tightly and bring to a boil on the stovetop. Transfer to preheated oven and cook for 1 1/2 to 2 hours, or until potatoes are tender.
6Serve with chunks of soda bread to mop up the juices.