traditional dublin coddle
This super-economical dish has been a popular staple in Irish cuisine, not only in Dublin but all over the rest of Ireland as well. 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.
Blue Ribbon Recipe
A Dublin Coddle has layers of sausage, onions, and potatoes. Back in the day, it was made with leftovers and a way to feed a large family when food was scarce. This version is a traditional take and is delicious. It's a touch smoky from the bacon. Sausage, leeks, and onions simmer in chicken stock. This isn't a stew because it has much less liquid, but it has similarities in texture to stew. It's hearty comfort food that will be fantastic for St. Patrick's Day.
Ingredients For traditional dublin coddle
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1 lbbacon
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8good quality pork sausages (you may substitute turkey or chicken sausage for a healthier alternative)
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4onions, sliced
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black pepper
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1-2leeks, some green tops included, sliced
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2bay leaves
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2sprigs of fresh thyme
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1/4 cchopped fresh parsley
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2garlic cloves, roughly chopped
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6potatoes, such as russets, peeled and cut into 2 or 3 large chunks
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3 cham or chicken stock
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1 Tbspbutter
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soda bread, to serve (optional)
How To Make traditional dublin coddle
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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.
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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.
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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 a layer of potatoes. Season with a little more black pepper, then pour in your stock.
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5Cover Dutch oven tightly and bring to a boil on the stovetop. Transfer to the preheated oven and cook for 1 1/2 to 2 hours or until potatoes are tender.
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6Serve with chunks of soda bread to mop up the juices.
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