Dublin Coddle
Warm, hearty, and bursting with traditional Irish flavors, Dublin Coddle is the ultimate comfort food that has stood the test of time. This rustic one-pot dish combines tender pork sausages, crispy bacon, soft potatoes, and sweet carrots, all simmered to perfection in a savory stock infused with sautéed onions, garlic, and a touch of seasoning. Slow-baked in the oven, this classic Irish stew-like meal develops rich, deep flavors ideal for cozy evenings or festive St. Patrick’s Day celebrations. Easy to prepare and perfect for feeding a crowd, Dublin Coddle is best enjoyed with a sprinkling of fresh parsley and a side of crusty bread to soak up every last bit of its flavorful broth. Whether you're embracing your Irish roots or simply craving something soul-warming, Dublin Coddle is a must-try dish.
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Recipe Information
Ingredients
- 8 pieces pork sausages
- 250 grams thick-cut bacon
- 2 large yellow onions
- 4 large potatoes
- 2 medium carrots
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 750 milliliters chicken or vegetable stock
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 175°C (350°F).
Heat the olive oil in a large oven-safe pot or Dutch oven over medium heat.
Add the sausages to the pot and brown them on all sides, about 5 minutes. Remove the sausages and set them aside.
In the same pot, add the bacon and cook until lightly crisp, about 5-7 minutes. Remove the bacon and set aside.
Slice the onions into thick rings and mince the garlic. Add both to the pot and sauté until the onions are softened, about 5 minutes.
Peel the potatoes and carrots. Cut the potatoes into thick slices and the carrots into 2-inch chunks.
Layer the potatoes, carrots, browned sausages, and bacon on top of the onions and garlic in the pot.
Season the layers with salt and black pepper, then pour the chicken or vegetable stock over the ingredients.
Bring the pot to a gentle simmer on the stovetop, then cover it with a lid.
Place the pot in the preheated oven and bake for 90 minutes, stirring gently halfway through the cooking time to ensure even flavor distribution.
Once cooked, remove the pot from the oven and sprinkle the chopped fresh parsley over the top.
Serve the coddle hot, ideally with crusty bread or Irish soda bread on the side for dipping.
Nutrition Facts
Calories |
4350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.1 g | 349% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 13446 mg | 585% | |
| Total Carbohydrate | 308.1 g | 112% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 35.0 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 9608 mg | 204% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
