Description
Hearty Dublin Coddle is a traditional Irish one-pot stew featuring layers of tender potatoes, savory beef sausages, and crispy bacon simmered with onions and garlic in a flavorful chicken broth. This comforting dish is perfect for a warming family meal, garnished with fresh parsley for a touch of brightness.
Ingredients
Scale
Main Ingredients
- 4 large potatoes, peeled and sliced
- 1 pound beef sausages
- 8 slices of bacon, chopped
- 2 large onions, sliced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup water
- Fresh parsley for garnish
Instructions
- Prepare Ingredients: Peel and slice the potatoes, chop the bacon into small pieces, slice the onions thinly, and mince the garlic cloves. This prep ensures all components cook evenly and release their flavors properly.
- Cook Bacon: Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered bacon fat in the pot for cooking the onions.
- Sauté Onions and Garlic: Add the sliced onions to the bacon fat and sauté until they become translucent and soft, about 5–7 minutes. Then stir in the minced garlic and cook for an additional minute, allowing the garlic to release its aroma without burning.
- Assemble Layers: Return the cooked bacon pieces to the pot. Layer the sliced potatoes evenly over the bacon, followed by arranging the beef sausages on top. This layering helps the flavors meld as the dish simmers.
- Add Liquids and Simmer: Pour the chicken broth and water over the layered ingredients until they are almost covered. Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer.
- Cook Until Tender: Cover the pot with a lid and let the coddle simmer for 30 to 40 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking and to distribute flavors evenly.
- Garnish and Serve: Once cooked, sprinkle freshly chopped parsley over the coddle for a fresh and vibrant finish. Serve hot for a cozy and satisfying meal.
Notes
- Use-quality beef sausages for rich flavor; traditional Dublin coddle sometimes uses pork sausages as well.
- Adjust the broth amount to just cover the ingredients to avoid a watery stew.
- For a gluten-free version, ensure sausages and broth contain no gluten additives.
- Leftovers taste great the next day as flavors deepen.
