Dublin Coddle Ireland
Cozy up with a traditional taste of Ireland with Dublin Coddle, a hearty, one-pot comfort dish that's steeped in rustic charm and history. This classic Irish recipe layers savory thick pork sausages, crispy bacon rashers, tender potatoes, and sweet yellow onions, all simmered to perfection in a flavorful broth of chicken stock and herbs. A slow bake in the oven melds the ingredients into a rich, soul-warming stew that's perfect for cold evenings or a St. Patrick's Day celebration. Garnished with a sprinkle of fresh parsley and best served with crusty bread or traditional Irish soda bread, this dish combines simplicity and depth for a truly satisfying meal. Perfect for feeding a family, Dublin Coddle captures the heart of Irish cooking with its hearty ingredients and comforting flavors.
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Recipe Information
Ingredients
- 8 pieces thick pork sausages
- 6 slices bacon rashers
- 2 large yellow onions
- 4 large potatoes
- 2 pieces garlic cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 cups low-sodium chicken stock
- 1 cup water
- 1 tablespoon butter
Instructions
Preheat your oven to 350°F (175°C).
In a large pot or Dutch oven, melt the butter over medium heat.
Add the sausages and brown them on all sides. Once browned, remove and set them aside.
In the same pot, cook the bacon rashers until they are lightly crisped. Remove and set the bacon aside, leaving the rendered fat in the pot.
Slice the onions into thick rings and mince the garlic. Add them to the pot and sauté until the onions are soft and translucent.
Peel the potatoes and cut them into thick slices, about 1/2 inch thick.
Layer the potatoes over the onions in the pot, followed by the browned sausages and the cooked bacon rashers.
Season the layers with salt, black pepper, and half of the chopped fresh parsley.
Pour the chicken stock and water over the layered ingredients, ensuring everything is just covered with liquid.
Bring the pot to a gentle simmer on the stovetop, then cover it with a lid.
Transfer the pot to the preheated oven and bake for 1 hour to 1 hour and 15 minutes, or until the potatoes are tender and the flavors have melded together.
Remove the pot from the oven, and allow the coddle to cool slightly before serving.
Garnish with the remaining fresh parsley and serve warm with crusty bread or soda bread on the side.
Nutrition Facts
Calories |
3907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.9 g | 333% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 11072 mg | 481% | |
| Total Carbohydrate | 224.7 g | 82% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 28.3 g | ||
| Protein | 171.5 g | 343% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 331 mg | 25% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 6830 mg | 145% | |
*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.
