What is Dublin Coddle?

What is Dublin Coddle?

If you haven't heard of Dublin Coddle, let me introduce you to this delightful dish! It's a cozy dinner made with easily accessible ingredients like bacon, sausages, potatoes, and broth, all slow-cooked in the oven. The sausages become tender and fragrant, the potatoes soak up all the flavors, and the bacon adds a wonderful crunch. Dublin Coddle is perfect for St. Patrick's Day, but I often whip it up on regular days when I'm craving a hearty meal without breaking the bank.

The Secret to the Best Dublin Coddle

Dublin Coddle is a traditional Irish stew featuring potatoes and sausages, originating from the 18th-century famine period. It typically includes potatoes, onions, bacon, and sausages. The interesting part is that you can use whatever ingredients you have at home to create a heartwarming meal! The term "coddle" means to cook slowly and gently for hours, just below the boiling point. I've mostly kept this recipe traditional, but I've swapped out Irish sausages for beer sausages since they're easier to find in the U.S.

I started by frying the bacon, then layered everything into a pot. Finally, I let it all simmer for two hours, and I was absolutely thrilled with the result! It's a simple dish at its best, and that's why I love it so much!

Tips for a Successful Cook

To enhance the flavors, use broth to deglaze the bottom of the pot. Instead of using stout or dark beer like some recipes (which can be pricey if you don’t already have it), I opted for chicken broth. It helps lift those brown bits stuck to the bottom from previous cooking.

Also, be sure to brown the sausages before adding them to the pot. Many traditional recipes have various methods of preparation. Some skip browning the sausages and just toss them in the pot. I prefer to grill them first for added flavor.

There's no need to poke holes in the sausages. If you do, the fat and juices will escape, losing flavor. Just grill them lightly and let them finish cooking in the pot to retain their moisture.

Essential Ingredients

• 8 oz. bacon, chopped
• 5 beer sausages
• 2 onions, diced (about 750g)
• 4 cloves garlic, minced
• 1 ½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 lbs. yellow potatoes, cut into 1-2 inch cubes
• 2 cups chicken broth
• 1 teaspoon dried parsley
• ½ teaspoon thyme

How to Cook Dublin Coddle

Start by preparing all your ingredients. Place the lower rack of your oven in the lowest position to fit your pot. Preheat the oven to 150°C (300°F). On the stovetop, heat a pot over medium heat, then add the bacon and cook for about 10-15 minutes until golden and crispy. Use a slotted spoon to remove the bacon, leaving the fat in the pot.

Next, add the sausages to the pot and brown them on both sides for about 3-4 minutes until evenly golden. Then, remove the sausages and set them aside. Add the onions, garlic, salt, and pepper to the pot and cook for about 3 minutes until the onions are soft. Stir in the potatoes, chicken broth, dried parsley, and thyme.

Place the sausages and bacon on top of the potato and onion mixture, then cover and bake in the oven for 1 hour and 30 minutes. After 1 hour and 30 minutes, uncover and continue to bake for an additional 30 minutes to crisp up the top.

Finally, take the pot out of the oven. If desired, skim off any excess fat from the top. Serve the potatoes, onions, sausages, and broth evenly onto five plates and enjoy!

Serving Suggestions

I usually serve Dublin Coddle with a cold Guinness and soda bread for a meal that feels just like being in an Irish pub. The soda bread is perfect for soaking up any leftover broth. If I’m feeling fancy, I’ll add some sautéed cabbage or roasted Brussels sprouts on the side. A fresh salad, like a kale salad with Dijon dressing, also pairs wonderfully with the rich flavors of this stew.

Storage and Reheating

Leftover Dublin Coddle can be stored in an airtight container in the refrigerator for about 3-4 days. However, I wouldn’t recommend freezing this dish, as the potatoes can become mushy and lose their texture when thawed. To reheat, simply warm it up on the stovetop or in the microwave.