dublin coddle (irish sausage and potato stew)
Imagine a pot filled with layers of plump sausages, tender potatoes, savory bacon, and sweet onions, all simmered slowly in a rich, flavorful broth. That's Dublin Coddle, a traditional Irish stew that's as comforting as it is delicious. And pretty easy to make!
Category
entree
Servings
4-6
Prep Time
15-20 minutes
Cook Time
1 hour
For a little extra flavor, before layering the ingredients, brown the sausages and bacon in the pot first. This adds a depth of flavor that you won't get from simply simmering them. Remove the browned sausages and bacon and set them aside before layering the other ingredients, then add them back in as you layer.
Ingredients
- 1 lb Irish pork sausages (preferably thick and good quality)
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1 lb bacon, roughly chopped
- 2 large onions, thickly sliced
- 1 lb potatoes, peeled and thickly sliced
- 2 carrots, peeled and thickly sliced
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16 oz beef or chicken stock
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fresh parsley, chopped (for garnish)
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1 tsp salt
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½ tsp pepper
- Cooking & Prep:
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Le Creuset Enameled Cast Iron Dutch Oven Durable, even heat distribution, and beautiful design. This Dutch oven is perfect for slow-cooking the coddle.
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John Boos Block Cutting Board This high-quality, durable cutting board for prepping vegetables and bacon adds a touch of elegance to the kitchen.
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Wüsthof Classic Ikon Knife Set Precision knives for effortless chopping and slicing to enhance the cooking experience.
- Serving & Dining:
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Natural Pure Linen Tablecloth This tablecloth adds a touch of traditional Irish elegance to the dining table.
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Villeroy & Boch Classic Dinnerware Set This fine porcelain dinnerware set is perfect for serving the coddle in style.
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Stainless Steel Flatware Set Luxurious cutlery to complement the dish and dining experience.
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Irish Soda Bread Serving Basket A nice woven basket to serve some warm irish soda bread along side the coddle.
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Cast Iron Serving Dishes: Mini oval cast iron dishes to keep the coddle warm at the table.
Elevate your Dublin Coddle Experience with These Items!
Directions
Layering the Coddle: In a large, heavy-bottomed pot or Dutch oven, begin layering the ingredients. Start with a layer of onions, followed by a layer of potatoes, then a layer of sausages and bacon, and carrots. Repeat these layers until all ingredients are used, finishing with a layer of potatoes. Season each layer lightly with salt and pepper.
Add Stock: Pour the beef or chicken stock over the layered ingredients. The liquid should almost cover the top layer of potatoes.
Simmer: Bring the pot to a simmer over medium heat. Then, reduce the heat to low, cover the pot tightly, and simmer for at least 1.5 to 2 hours, or until the potatoes are tender and the flavors have melded together. The longer it simmers, the better it tastes.
Check and Adjust: Occasionally check the liquid level and add more stock if necessary. Gently stir the coddle to prevent sticking, but be careful not to break up the potatoes too much. Adjust the salt. Add more if needed.
Serve: Once the coddle is cooked, ladle it into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread for dipping.