Description
Dublin coddle brings Irish comfort to your kitchen, blending hearty potatoes, savory sausage, and smoky bacon in a soul-warming stew. Generations of Dublin families have cherished this simple yet delicious one-pot wonder that warms hearts and satisfies hunger.
Ingredients
Scale
Meats:
- 1 lb (450g) pork sausages (Irish bangers or thick pork sausages)
- 6 slices thick-cut bacon (rashers) (chopped into chunks)
Vegetables and Aromatics:
- 4 large potatoes (peeled and sliced into thick rounds)
- 2 large onions (sliced into rings)
- 2 cloves garlic (minced, optional but flavorful)
Liquids and Seasonings:
- 2 cups chicken or beef broth (or use half broth, half Guinness for extra richness)
- ½ cup beer or hard cider (optional, for depth of flavor)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- 2 tablespoons fresh parsley (for garnish)
Instructions
- Preheat a robust cooking vessel over moderate heat to initiate the culinary preparation.
- Carefully nestle the sausages into the heated surface, allowing them to develop a rich golden-brown exterior for approximately 4-5 minutes, rotating periodically to ensure even caramelization.
- Transfer the partially cooked sausages to a separate plate, preserving their nascent flavor profile.
- Utilize the identical pot to render the bacon, coaxing out its savory essence until achieving a delicate crispness.
- Extract the bacon and place alongside the sausages, maintaining their individual character.
- Layer sliced onions into the pot, gently sweating them until they become translucent and tender, releasing their natural sweetness.
- Introduce chopped potatoes to the aromatic onion foundation, allowing them to absorb the accumulated flavor remnants from the meat’s initial searing.
- Return the sausages and bacon to the vegetable landscape, creating a harmonious blend of ingredients.
- Pour chicken stock over the assembled components, ensuring they are adequately submerged but not overwhelmed.
- Reduce heat to a gentle simmer, covering the pot to allow ingredients to meld and tenderize for approximately 45-50 minutes.
- Season with fresh parsley, cracked pepper, and salt to elevate the dish’s nuanced flavor profile.
- Serve piping hot, directly from the cooking vessel, embracing the traditional Dublin comfort food tradition.
Notes
- Opt for high-quality Irish pork sausages for authentic flavor and texture, preferably from a local butcher.
- Slice bacon and sausages uniformly to ensure even cooking and consistent taste in every bite.
- Choose waxy potatoes like Yukon Gold that hold their shape during slow cooking, preventing mushiness and maintaining a pleasant bite.
- Consider reducing salt if using bacon and sausages with high sodium content, as these ingredients already contribute significant seasoning to the dish.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Irish
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg