Description
Dublin Coddle is a comforting traditional Irish stew featuring pork sausages, bacon, potatoes, and carrots slowly simmered in a flavorful chicken stock infused with herbs. This hearty dish is perfect for chilly evenings and brings rustic, savory flavors to your table in a simple one-pot meal.
Ingredients
Scale
Meats
- 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)
Seasoning
- Freshly cracked black pepper to taste
Instructions
- Cook Bacon: 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 a paper towel-lined plate to drain excess fat.
- Brown Sausages: Using the same pot with the bacon drippings, add the pork sausages and brown them evenly until golden on all sides. This step develops rich flavor for the stew.
- Sauté Onions: Add the chopped onions to the pot with the remaining drippings and sauté over medium heat until they become soft and translucent, about 5 minutes.
- Add Vegetables: Stir in the diced potatoes and sliced carrots, mixing well to combine with the onions and sausage flavors.
- Add Stock and Seasonings: Pour in the chicken stock, enough to cover the vegetables by about an inch. Add the thyme, parsley, and freshly cracked black pepper. Stir gently to incorporate all ingredients.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 40 minutes, or until the vegetables are tender and the flavors meld together.
- Serve: Ladle the hot coddle into bowls and top with the crumbled crispy bacon. Serve immediately with crusty bread to soak up the delicious broth.
Notes
- For a richer flavor, you can use homemade chicken stock or bone broth.
- Feel free to substitute fresh herbs with dried ones if necessary, but fresh herbs provide the best flavor.
- This dish is best served fresh but can be stored covered in the refrigerator for up to 2 days and reheated gently.
- Use starchy potatoes like Russets or Yukon Golds for a creamy texture as they break down during cooking.
- Adjust seasoning with salt if necessary after cooking, as the bacon and stock already contribute saltiness.
