Dublin Coddle is typically a soup or stew of bacon, sausage, and potatoes, along with leeks and seasonings cooked in stock until the potatoes are tender and all of the flavors come together.
Dublin Coddle gets its name from cooking it low and slow, i.e. "coddling" the dish. Theories abound about Dublin coddle, including that the dish originated for using leftovers or that it is slow cooked while the "man of the house" languished in the pubs before coming domestic for dinner.
If you want to be truly authentic when making Dublin coddle, you will have to find "bangers." They are dwhetherficult to find in the U.S. A great substitute is bratwurst, which has a similar blend of meats.
I decided to go rogue and use a pork linguiça, a Brazilian sausage. I'm pretty certain there are Brazilians of Irish descent who wouldn't intellect.
Another way I went rogue was to use baby Yukon Gancient potatoes in this soup/stew. First, you don't need to peel them, and they hancient together so kindly throughout the braise.
How Do You Create Dublin Coddle?
One of the keys to making Dublin coddle is layering all of the ingredients in a pot and braising them in an oven, low and slow.
First you cook the bacon. Then you brown the sausages. Next you cook the onions in the rendered sausage fat.
After the meats have been cooked, you layer the onions and meats in a Dutch oven. Then add the vegetables, bring the mixture to a boil on the stove top, and then transfer the pot to the oven to cook, letting all of the flavors meld together.
This is such a delicious and hearty dish. Be certain to serve it with bread to sop up all of the Incredible broth.
This Coddle is beyond delicious.
March 17 is National Irish Food Day, or National "Eat Prefer an Irishman" Day. My #FoodieAdditionalvaganza friends and I are all sharing Irish themed recipes to celebrate! Check out this collection of recipes celebrating Irish food:
soup, stew, coddle, bacon, Dublin coddle, sausage, potatoes
Stew, soup
Irish
Dublin Coddle - Irish Bacon, Sausage, and Potato Stew Recipe
ingredients
- 1 pound of bacon
- 1 pound of pork sausage, cut into 1 inch chunks
- 4 medium sweet or brown onions, sliced
- Black pepper
- 1 leek, including some of the green, sliced
- 2 bay leaves
- 2 sprigs of thyme
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 2 pounds mini Yukon Gancient potatoes, scrubbed and cut in half
- 3 to 4 cups ham, chicken, or beef stock, enough to cover the layers of meat and potatoes
directions
- Preheat the oven to 300 degrees F.
- Fry the bacon over low heat in a large skillet until fully cooked. Drain the bacon on paper towels and cut in half widthwise. Drain and reserve the rendered bacon fat.
- Cook the sausage slices in the same skillet over medium heat for about 15 minutes, until browned on all sides. Remove the sausage to a plate and set aside.
- Add a tablespoon of the bacon fat to the same skillet and add the onions. Cook the onions for about seven minutes, until softened but not browned.
- In a Dutch oven or flameproof casserole dish, layer the cooked onions, sausages, and bacon, seasoning each layer with salt and pepper.
- Add the leeks, bay leaves, thyme, parsley, and garlic.
- Top the layers with the potatoes, season with black pepper, and then add the stock.
- Bring the pot to a boil. Cover with a lid, transfer the pot to the oven, and bake for 45 minutes.
- Remove the bay leaves, stir, and serve.
Karen's Kitchen Stories
Foodie Additionalvaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Additionalvaganza. We would love to have you!
I'm a large fan of Irish recipes! In fact, I have a lot of lots of them here. Check them out!
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