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.
8good quality pork sausages (you may substitute turkey or chicken sausage for a healthier alternative)
1-2leeks, some green tops included, sliced
2sprigs of fresh thyme
1/4 cchopped fresh parsley
2garlic cloves, roughly chopped
6potatoes, such as russets, peeled and cut into 2 or 3 large chunks
3 cham or chicken stock
·soda bread, to serve (optional)
How to Make Traditional Dublin Coddle
- Preheat 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.
- Heat 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.
- Using 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.
- Layer 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.
- Cover 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.
- Serve with chunks of soda bread to mop up the juices.