Description
Dublin Coddle is a traditional Irish stew featuring hearty pork sausages, thick-cut bacon, potatoes, and carrots slow-cooked together in a flavorful chicken stock with fresh herbs. This comforting one-pot dish is perfect for a cozy family meal and showcases simple ingredients simmered to tender perfection.
Ingredients
Scale
Meat
- 4 pork sausages (about 12 oz)
- 4 slices thick-cut bacon
Vegetables
- 2 medium onions, chopped
- 3 medium starchy potatoes (about 1 lb), diced
- 2 medium carrots, sliced
Liquids & Herbs
- 4 cups chicken stock (low-sodium)
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh parsley (or 1 tsp dried)
- Freshly cracked black pepper to taste
Instructions
- Cook the Bacon and Sausages: In a large pot over medium heat, cook the thick-cut bacon slices until crisp. Remove the bacon from the pot and set aside on paper towels to drain excess fat. Using the same pot and drippings, add the pork sausages and brown them on all sides until golden brown for extra flavor.
- Sauté the Onions: Add the chopped onions to the pot with the residual fat and sausages’ flavor. Sauté the onions over medium heat until they become soft and translucent, which enriches the stew’s base.
- Add Potatoes and Carrots: Stir in the diced potatoes and sliced carrots, mixing well with the onions and sausage drippings to marry the flavors.
- Add Stock and Seasonings: Pour in the chicken stock until it covers the vegetables by about an inch. Add fresh thyme, fresh parsley, and freshly cracked black pepper for aromatic flavoring.
- Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for at least 40 minutes, or until the vegetables are tender and the flavors have melded beautifully.
- Serve: Ladle the coddle into bowls and top each serving with the crumbled crispy bacon. Serve hot, ideally accompanied by crusty bread to soak up the delicious broth.
Notes
- Use starchy potatoes like Russets for a creamier texture as they break down during cooking.
- Low-sodium chicken stock allows better control over salt levels in the stew.
- For a more intense flavor, brown the sausages and bacon thoroughly before adding vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on stovetop.
