Description
Dublin Coddle is a traditional Irish stew featuring pork sausages, bacon, potatoes, and onions simmered together in a flavorful chicken stock with herbs. This comforting one-pot meal is perfect for a hearty family dinner and highlights simple ingredients cooked slowly to develop rich flavors.
Ingredients
Scale
Meat
- 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)
- Freshly cracked black pepper to taste
Instructions
- Cook the bacon: In a large pot over medium heat, cook the bacon slices until they are crisp. Remove the bacon from the pot and set aside, leaving the bacon drippings in the pot.
- Brown the sausages: Using the same pot and bacon drippings, add the pork sausages and brown them until they develop a golden color on all sides.
- Sauté the onions: Add the chopped onions to the pot with the sausage drippings and sauté until the onions 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 sausages.
- Add stock and herbs: Pour in the chicken stock until it covers the vegetables by about an inch. Add the fresh thyme, fresh parsley, and freshly cracked black pepper to the pot.
- Simmer the stew: Bring the mixture to a gentle boil. Then reduce the heat to low, cover the pot with a lid, and let it simmer for at least 40 minutes or until the vegetables are tender and flavors meld together.
- Serve: Dish out the Dublin Coddle hot in bowls, topping each serving with the crumbled crispy bacon. Serve alongside crusty bread for a complete meal.
Notes
- For a richer flavor, use homemade chicken stock if available.
- You can substitute the pork sausages with beef or lamb sausages if preferred.
- Adjust the amount of black pepper to your taste as the dish can be quite peppery.
- This dish improves in flavor if allowed to rest and is reheated the next day.
- Use a heavy-bottomed pot to prevent sticking and promote even cooking.
