Dublin coddle is an authentic Irish dish resembling a thick bacon and sausage stew. Brought to the US by Irish immigrants during the 19th and 20th centuries, it is inexpensive and easy to prepare. Created by working-class cooks in Dublin, Catholics often ate coddle on Thursdays to use up meat before Friday, when eating meat was prohibited. The name comes from the French term caudle, meaning “to boil or stew.” Today, Dublin coddle is often prepared in the US for St. Patrick's Day. Any good-quality pork sausage can be used for this authentic Irish comfort food.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
2 hours
Total Time
2 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 slices bacon, chopped
- 1 lb high-quality pork sausages
- 1 Tbsp all-purpose flour
- 1 bottle Guinness beer (or 1½ additional cups of broth)
- 2 lbs potatoes, peeled and cut into bite-size pieces
- 2 large onions, sliced
- 4 garlic cloves, minced
- 4 Tbsp fresh parsley, minced
- 3 bay leaves
- 1 tsp dried thyme
- Freshly ground black pepper, to taste
- 2 cups beef, ham, or chicken broth
Directions
- Preheat oven to 300°F.
- Heat a large Dutch oven over high heat then add bacon and cook about 5 minutes, until crisp. Drain bacon on paper towels, leaving some grease in the Dutch oven.
- Working in batches and avoiding crowding, add sausages to Dutch oven a few at a time.
- Cook until lightly browned on both sides but don’t cook through.
- Remove to a plate and continue cooking sausages until all are browned.
- When cool enough to handle, slice into 1-inch pieces.
- Reduce heat to low and whisk in flour, cooking for 2 minutes while whisking.
- Remove from heat and whisk in beer or additional broth.
- Add half the potatoes, half the onions, half the garlic, half the bacon, half of sausages, half of parsley, the bay leaves, thyme, and black pepper.
- Add the remaining half of the ingredients another layer then pour in broth over all.
- Bake with lid on at least 2 hours. The dish can cook for up to 3 to 5 hours.
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